Gluten-free sourdough rolls
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Soft gluten-free rolls from sourdough starter, eggs, flax and psyllium, baked hot. Makes four buns.
Ingredients
- 1 ½ cups of sourdough starter (gluten-free)
- 3 eggs
- ½ teaspoon baking soda
- 1 teaspoon sea salt
- 5 tablespoon ground flax
- 5 tablespoon ground psyllium husk
- 4 tablespoon tapioca starch as needed (for shaping)
Equipment
- mixing bowl
- baking sheet
Directions
- Heat the oven to 450 F.
- Stir together everything except the tapioca starch.
- The batter begins very runny; let it sit for 5 minutes to thicken, then stir again.
- Shape the rolls right after the rest, since this is a quick bread with no long rise. Sprinkle a small circle of about 2 tablespoon tapioca starch on the counter, set about ¼ cup dough in the middle, and shape it into a ball or bun. Place on a greased baking sheet, using more starch as needed.
- Bake for 20-30 minutes, until the outside is crusty and the inside is cooked through.
Notes
Variations: hamburger buns (egg wash of 1 egg and 1 tablespoon milk, sesame seeds); hot dog buns; dinner rolls with about ¼ cup chopped Kalamata olives; sandwich ciabatta (½ cup dough flattened, brushed with about 2 tablespoon olive oil, 1 tablespoon chopped rosemary, 1 teaspoon flaked salt; makes about 3). Buckwheat and teff starters become active in about 24 hours. Storage: freezes well; keep a few days wrapped in a tea towel on the counter. Allergy: eggs.