Delicious gluten-free sourdough dinner rolls that are easy to make and perfect for your next meal. Enjoy a taste of home-baked goodness!
Delicious and Easy to Make Gluten-Free Sourdough Dinner Rolls
Today, we will learn how to make delicious gluten free sourdough dinner rolls that the whole family will enjoy. The process may take all day, but it requires minimal effort on your part. Simply allow the starter to become active and let the dinner rolls rise. Patience is key as you wait for the dough to ferment and develop its unique tangy flavor.
By following this recipe, you can enjoy the taste and texture of sourdough bread without any gluten. These rolls are perfect for a family dinner or special occasion. Give it a try and impress your loved ones with these homemade gluten free sourdough dinner rolls.
Rise and Shine: The Ultimate Gluten-Free Sourdough Dinner Rolls Recipe
Hey there it’s Stephanie with the ranchers Homestead welcome back to the channel today I have a really special recipe for you and that is is gluten-free sourdough dinner rolls so the first thing that you want to do is you need to get yourself a good gluten-free sourdough starter started I’ll drop mine in the description if you.
Don’t already have it started you’re going to want to get that started takes about 5 to 7 days to get that good end going um and then when you’re ready to make all the great sourdough things with it here’s what you’re going to do for the dinner roll so in the morning time or you can do it the night before if you really want to but this is an all day.
Project so it’s not a project that you can just decide to do a couple hours before dinner you really need to have a plan for this one um candle here’s chore in the morning is to always feed my starters so she is going to feed our starter right now so that in about four or 5 hours I can get the dinner rolls made up and then they have plenty of.
Rice time all afternoon and I can bake them right before dinner so she’s going to feed our starters um the first thing that you need to do with your starters you need to discard all but 40 G and then you are going to feed it 125 G of warm water 65 G of sorum flour and 65 G of brown rce flour so we’re going to get our starter um fed up and then we’ll.
Move on to the recipe after it has bubbled some and risen a little bit and it’s at its peak to be able to make a recipe with it she’s finishing up feeding the starters I did want to mention um if you do not want to start your own starter at home and take that time I do have a.
Dehydrated starter on my website a gluten-free dehydrated starter with instructions um for purchase that you can jump on over there and and you will have a starter in 5 days or less ready to go um all you would have to do is start feeding the dehydrated starter and it’ll become active again so um if that’s something that you’re interested.
In I will also drop that in the description okay so the starter is all fed um she I have a regular starter as well with um allpurpose flour so it’s not a gluten-free starter that I make bread for my husband and a ranch hand um so she has to feed both those starters so that’s the starter she feeding next um but in about 4 or 5 hours I will let.
You know when I feel like our gluten-free starter is at its peak and it’s ready to start baking with and so usually that takes about four or 5 hours one thing to know that gluten-free starters are very different than regular starters in terms of what you’re looking for so with a regular starter you’re looking for it to double in size it’ll.
Really rise and get nice and bubbly a gluten-free starter is not going to rise very much so your gluten-free starter is going to rise a little bit it is going to rise but not what you would see with a regular starter but how you know it’s active is there will be lots and lots of air bubbles in it and um air pockets almost it looks like so it’ll just look.
Really really fermented and that’s when you know you’re at your Peak and you are ready to start baking your bread and we can start mixing up our dough for our dinner rolls okay so this has been going since this morning it probably was started about right here after we fed it so it has risen that much but when I’m looking at a gluten-free starter I am.
Looking for all of those air pockets do you see them all throughout the whole thing that tells me that it’s alive and active the height of it doesn’t really tell me because gluten-free starters just don’t rise like that so this is ready to be baked with and we’re going to move on and get our rolls mixed up okay so we are ready to start making up.
Our dinner roll so um as you saw previously our starter is nice and bubbly it has risen just a little bit but gluten-free doesn’t always rise so um that wouldn’t be your deciding factor but the air pockets are so I know this is ready it’s active and it will give my dinner rolls a nice rise without needing to add any form of yeast so before we.
Mix up our dough which is really simple to do I’m going to go over a few of the things um that you are going to need so these are going to make quite a few rolls so um in the past when I’ve made them I’ve done kind of half of a dough to fill up a baking dish a 9×13 baking dish of dinner rolls and the other half I made a really small loaf of bread out.
Of just because I didn’t need that many dinner rolls I’m going to do all of it into dinner rolls this time so I’ll fill up two 9×13 pans of um of dinner roll so it’ll go a long ways now I use my stand mixer for all my breads I feel like they make the best bread when you use a stand mixer if you.
Don’t have one you can go ahead and use a hand mixer or even you can try using a good old spoon and just your hands to work it all in one thing that you do want to know is that using the St mixer is very helpful because it really works everything into the dough which is really crucial with gluten-free it will give it a smoother text texture and you.
Won’t get any kind of clumps so I find a sand mixer works best second best would be a hand mixer third if you don’t have either of those go ahead and use your own muscles and a spoon okay I also before we start mixing it up I want to talk about The Binding agent so we are not using an all-purpose flour in this recipe I don’t find that there an.
Allpurpose gluten-free flour Works in any bread recipe you just don’t have the right grain to starch ratio and they just never turn out with the right texture so that being said you have to use a binding agent to get that elasticity and to hold and bind everything together what I’m using in this recipe is celium husk powder and.
Xantham gum so we’re going to use more celium husk powder but we are going to use both I find that they give it the best texture um if you really don’t want to use anthm gum you can go ahead and omit that and just use the celium husk but I do find the texture is better better when I use both all right let’s get our dough mixed up the first thing.
You’re going to do is take the bowl of your sand mixer or if you’re using a hand mixer or spoon just a regular Bowl get it onto your digital scale and put set your scale to grams make sure that you have teared it and it is at zero all right let’s get our starter into our Bowl we are going to.
Measure out 250 grams of active starter and I’m just going to go ahead and set this right on the side cuz I’ll have to feed that again now I’m going to clear it and I’m going to do 340 G of warm water now I usually just take my hand and mix it all together breaks down your.
Starter there and gets it all mixed in now before you add in your celium husk powder you want to make sure you have a whisk handy um we’re going to measure out our celium husk powder right into the water and starter mixture here the biggest thing to note is you want to whisk it right away so that it doesn’t Clump up this is going to gel this all.
Up which is what’s going to give your dough that elasticity and make it it gives it more of a feel of like a wheat bread but it is not a wheat bread okay so I’m going to measure out 20 G of celium husk powder the now brand is my favorite brand um I also like the anony brand if you can find it but now seems to be the.
Brand that is kind of widely available everywhere okay and now I want to whisk this together and make sure it’s nice and smooth and I’ll let it sit here for just a second or two while I grab my flowers um and it’ll start to gel up okay I have my flowers here I’m going to go ahead and do 340 G of white rice.
Flour right onto my bowl I love that I can hardly use any dishes that it’s all right here in my standinger bowl I’m almost add a white rice flour all right I got a little bit too much so I’ll take a little bit out perfect and then I’m going to do 230 G of Coga.
Starch okay so now I have my flour my starter my celium husk and my water all in the bowl the thing with gluten-free breads um that is different than when you use a wheat bread is that you need a lot of different ingredients in order to make your dough texture turn out right it’s just not going to be the same so um it’s unfortunate but you have to add in.
Quite a few more ingredients so we’re going to go ahead and add the rest of our ingredients here you no longer need your scale if you wanted to take your um Bowl off of that and put your scale away now you will just measure everything with teaspoons and tablespoons okay now I’m going to go ahead and add in two eggs to my.
Flour I’m going to do one tablespoon of avocado oil you can use olive oil if you’d like I’m going to do two tablespoons of honey and then I’m going to do two tpoon of salt one teaspoon of baking powder and two teaspoons of zenam gum so.
Like I said this calls for a lot more than just your regular salt water sourdough and flour being glutenfree you need to have um a lot more ingredients to get your texture right now in my um measuring cup here I have a little bit of warm water I’m going to go ahead and let this get started and I’m going to Splash in water as I need to to get my.
Dough to come together so um you want it to be where it’s easy to work with so the water is just in case um you need any more liquid okay so now I’m going to dump it out onto a flowed surface it is a little bit sticky and that’s okay I have a helper here to help me roll.
Them and I’m just going to get all of my dough kind of in this flour so that I’m able to get all of my dinner rolls rolled up into it you sprinkle a little bit more flour from there onto the counter okay now i’ I’m shaping it into kind of a log.
Just um into a log so that I can cut these into more accurate dinner rolls so you can um you can measure them out by Gram to get kind of the same size I find this works just fine if I eyeball it if I have a long roll like this okay back here I have just some baking pans that I have oiled on them to be able to put them in when we’re ready so we’re going.
To go ahead and start rolling our um our dinner rolls up and then how I do it is I just kind of start at one end and I try and do it where I pretty even good and I just eyeball it all the way through MH now here’s a little trick as she’s cutting them all up is spray your hands.
With some olive oil and it makes it so that you’re when you’re shaping your dinner rolls okay now rub them together now you’re going to take them and you’re going to roll them into a ball well the dough is kind of sticky but when you have your olive oil hands they’re not quite so sticky so we’re going to roll.
Them into a ball like that and place place them into the pan okay I got 21 dinner rolls here they aren’t perfectly even but they’re good enough I probably could have got 24 if I would have measured them out and done them perfectly even now I’m just going to put a piece of plastic wrap here onto each.
Of my pans to lock in the heat and air and let them rise now I’m a little bit late and I want these for dinner so I am going to actually put them in the oven with my light on so that it’s really nice and toasty in there and they go even faster um to rise if I would have been a little more on time I would have done these um a little bit earlier.
And had them rising in just sitting on my counter and Rising for four or 5 hours but since I’m a little pushed on time I’m going to go ahead and stick these in the oven with the light on not the oven on and let them Rise um until they are almost double in size I want them to get a little bit puffy and then we’ll go ahead and bake them and get.
Them ready to eat with our dinner tonight okay these have been in the oven Rising with the light on for about 2 hours now they might be able to use another hour but they’re going to bake up just fine so I’m going to go ahead and set my oven to 425 let it preheat before I put these in I’ll go ahead and take this Saran Wrap.
Off and then I will bake these in a 425° oven for for about 20 minutes um I’m going to let them get a little bit Brown on top and cook all the way through and then I will as soon as they come out of the oven brush the top of them with some melted butter and it will be delicious dinner rolls I’m actually going to make ham and cheese sliders.
With these for dinner tonight so um I am going to probably not brush the tops of these right when they come out of the oven I’ll go ahead and stuff them and then do that but this is how you can make a gluten-free sourdough dinner roll they are so good they do take all day to do um but it’s not a whole lot of work in that time it’s just some steps as you.
Go I hope that this video was helpful in giving you another idea of how to be able to use up some of that sourdough starter make sure to like And subscribe to the video I send out one new video every single week jump on over to the blog I send out one email a week over there um with recipes like this canning tips and tricks tricks and all the stuff.
In between I hope this video is helpful and we’ll see you next time take care
