Gluten-free sourdough rolls

Course Side Dish

Cuisine American

Keyword gluten free baking, gluten-free bread, psyllium bread, sourdough rolls

Prep Time 20

Cook Time 30

Total Time 50

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)

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.