Discover delicious gluten-free sourdough buns and rolls made with 1-to-1 GF flour. Perfect for any meal or snack. Enjoy the taste!
Deliciously Crafted for Gluten-Free Enjoyment
Gluten-free sourdough buns are an excellent addition to any meal, serving as a perfect alternative for hamburgers or sandwiches. These versatile buns can also be used to create fresh dinner rolls from scratch, making them a great option for those looking to enjoy homemade bread without gluten.
The recipe for these gluten-free sourdough buns shares many similarities with traditional sourdough recipes, with a few adjustments in ingredients and baking techniques. This allows for a unique twist on the classic sourdough experience, catering to those who follow a gluten-free diet while still enjoying delicious bread.
Deliciously Crafted for All: Unleash the Flavor of Gluten-Free Sourdough Delights!
hello and welcome to my channel if you are new here my name is Kira and I have had celiac disease for over 15 years and I have been sharing with all of you some of my favorite recipes that I’ve created for gluten-free sourdough baking and today I have a recipe for gluten-free sourdough dinner rolls or buns whatever.
You would like to use them for all right friends we are going to jump right into it today I have already gotten out a lot of my materials as you have already seen I’m just getting out the last touches which would be my baking sheets I’m getting out two because as you will see later in the video I am making a double batch of these hamburger buns dinner.
Rolls whatever you want to use them for so if you only want to make one batch of this you will only need one pan that is lined with parchment paper so I get out my scale and very similarly to my bread recipe I’m going to add 330 G of water make sure you are zeroing out your scale before you add anything you add 20 G of maple syrup no you will not be able to.
Taste the sugary maple syrup flavor in it it just helps your starter get a little boost then you will add 20 G of olive oil and the very next thing is going to be pelium husk like I said this is very similar to my bread recipe the main difference is that I am adding a few extra spices and it is how you fold the.
Rolls and bake them that is going to give them the difference compared to a regular loaf of bread so once you put your 20 G of psyllium husk you will whisk it all together your pelium husk is going to turn into more of a gel-like consistency which is why we do this step First Once you set this to the side and work on your flour mixture and come back.
To this it will be a more gel-like consistency which will let you know that it is then ready to be added in if you do not mix this and set it aside first you will get clumps of celium Husk in your bread which is not fun I get out my KitchenAid stand mix Bowl because this is where I’m going to mix everything together and I open up my King Arthur’s.
Gluten-free one:1 flour I am not using a ton of different blends just a simple one to one flour and I add 340 G of flour you could use your own gluten-free flour blend but I have used King Arthur for a long time and it seems to be what produces the best results I’m then going to add 8 G of salt to to my flour and after that I’m going to grab.
Out some of my spices this is the difference between a typical loaf of bread is that I am adding garlic powder to this whereas I do not have garlic powder added to my regular bread loaf depending on how much garlic flavor you want to come through you can add anywhere between 5 and 10 G of the garlic powder followed by 5 G of baking.
Powder give this all a good mix if you have a whisk you can get out your second whisk to mix it all together I only have one whisk so I just use a spoon and mix it all up then you are ready to add your sourdough which is my favorite part I am making this with an active sourdough starter so you can see this sourdough has a nice bubbly consistency to it a.
Nice sour smell and it is ready to bake with scrape down all of the sides and give it a little mix so that way you are incorporating everything together before adding add in it in and just like the bread recipe you are going to add 265 G of sourdough starter now be cautious whenever you are scraping things down or putting things into your.
Sourdough starter like this measuring cup you want to be sure that you don’t put anything into your starter other than utensils that have only touched the flower so I’ve touched the flow and I’ve put it in here but if I use that other spatula to mix up this this mixture that has baking powder and salt and other things in it you need to be very careful.
To not put that back into your starter because that could cause some damage to a healthy sourdough starter so as you can see I’m using the spatula again but I have not used it for anything outside of mixing up my starter I then scrape all of my sides down again and put the starter into my fridge until I’m ready to feed it and.
Use it again or to pull it out and use the discard for something like pancakes at this point I’m going to add another 45 G of water to that sourdough and flour mixture and then I will grab the celium husk mixture which has now turned into more of a gel-like consistency as you can see here it has thickened up but it is still able to be moved around and.
Dump that right in with the rest of your mixture I then move on to my stand mixer which has the dough hook attachment on it I do not recommend trying to mix this by hand as it needs to be very well Incorporated you can try doing it by hand but you might be needing for a very very long time I typically start with my.
Stand mixer on a slower speed so that I don’t have flour flying everywhere and then once it has been a little bit Incorporated and the flow is a little bit wet so that it is not going to fly out of the bowl I will take my bowl off scrape down on all of my sides to make sure that all of the flour is getting Incorporated and then I will turn my.
Mixer up to a medium or high speed here you can see the flower is stuck to some of the sides but it can be much more Incorporated so I scrape it off scrape it all down into the bottom and then put it back on to start mixing again at that point the water and the liquids in this will be incorporated enough that you should not have to be concerned with.
Flower flying out so turning it on a higher speed is not going to be a problem this will usually take a good 3 to 5 minutes to get fully Incorporated you don’t need to over mix it but you do want to make sure that there is no flower left sitting in the bottom of the bowl or any flower left on the sides of it you can tell when it’s done because.
It will start to form almost like a ball inside of your KitchenAid mixer then you will scrape it down pull out the kitchen mixture and get out some oil here is where the difference sets in Between the Bread Loaf and the Buns this is where things get a little different for everyone we all have put approximately the same amount of ingredients in but.
Our exact grams is going to differ ever so slightly so I put my kitchen aid back onto my kitchen scale zero it out and I weigh how much my dough is in grams and then I divide that by six because this recipe will give you six nice sized rolls or buns as you can see the dough should be a little bit sticky but not so sticky that it is all completely stuck.
To your hands to help with this I typically keep my oil nearby oil up my hands and things will not stick at all you want to zero out your scale and start to weigh your rolls so that you get that nice even size so I will grab a little bit B more or take a little bit away if necessary and then you go into forming the roll or the bun I do this by.
Flattening it out not super thin like a pancake but thin enough that you can fold all of the sides over so flatten it out fold all of the sides in and when you turn it over you should have a nice little ball you don’t want to mess with it too much or it will become flat and not keep its shape I will then do this with the next one and repeat until you.
Have six rolls Al together so flatten it out not as thin as a pancake but so that you can fold the sides in fold all of the sides in and as you can see it is not becoming overly stuck to my fingers so I can still work with it make it into a nice little ball and sit it on your parchment paper at this point it will be very.
Obvious to you if your dough is the correct consistency if it has too much flour that has not been Incorporated properly you will be picking up clumps of flour or if it has too much water it will be so wet and sticky that you will not be able to manipulate it to turn it into the buns and rolls if you are interested in making more than six of.
These buns you can easily double this recipe but as you will see I wanted to make two different types of buns so that is why I did two separate batches these ones I put the garlic powder in and topped them with sesame seeds the dough should be able to have the sesame seeds stick to it because of the olive oil that was on your hands to help them stay.
In place though I will ever so slightly Pat them into their places as you’ll see the rolls should hold their shape fairly well they should not be so wet and runny that they just look like blobs on the tray they should stay and hold their form very nicely after topping the buns with sesame seed I’m moving on to covering them which is one of the more.
Intricate steps in this process before we set the Buns to rest we are going to cover them with the aluminum foil that they will be baked with but the key is that this foil should not be touching the Buns I usually do this by folding both of the sides in a little bit to start and then placing the foil over top of the tray because this will make them.
Into sort of like a tent I then tuck three of the edges under here and put my hand inside of it and poke the aluminum foil up a little bit to make sure that it is not touching any of the Buns on the inside if you wrap it snug on the sides it should not collapse whenever you’re baking in here you can see that the Buns have plenty of room to.
Expand inside and the foil is not touching them on the other side I similarly tuck the edges a little bit to make it into more of a tent and then place it over top this side can be more difficult because you cannot put your hand inside of it to make sure that it is not collapsing down and touching the Buns so I tend to grab a nearby.
Spoon or a spatula anything that has a long handle and because there’s two separate pieces of foil if you poke the handle into it you can push up on the inside and that will make it so that it lifts up the foil and is not collapsing down on top of your buns then you are guaranteed that your buns are sitting in this nice little tent like I mentioned.
Earlier instead of doubling my recipe for this batch I made two separate batches because one I wanted to have heavier on the garlic powder and this one I am using a special local made Dill seasoning I put a bunch of Dill into it mixed it all up and I’m doing the exact same thing as I did with the other one I add my sour d D I add my extra water and.
The celium husk back into it and then I put it all to mix if garlic isn’t your thing or Dill isn’t your thing and you’d like to choose another flavor you can just substitute out what I had put in for whatever seasoning you would prefer here is a video again showing you what it looks like when you first put the dough in to start mixing a lot of the.
Flour will get stuck to the sides which is why it is crucial to take it off and scrape down the sides if you do not scrape down the sides and the bottom of the bowl you will be left with a lot of flour sitting in the bowl when you go to start forming the rolls and here you can see it turns into that ball where everything is mixing really nicely.
Together just like before the exact amount of grams that you have in your dough can be off slightly from other loaves that you have made before because you might put a little bit more or a little bit less water it can be really difficult to get things like water and flour to the exact gram so like I mentioned I weigh out each one that I do.
And then just divide it by six so that I know I am getting the exact same size instead of just eyeballing it if you feel like this step adds too much time you could absolutely just grab a handful of it turn it into your little ball place it on your pan and try to just make all six approximately the same size similarly to before the dough should not.
Be too sticky that you cannot work with it with your hands nice and oiled you will make it into that nice flat shape and Tuck all of the sides in and place it onto your parchment paper so that it does not get stuck to the pan while it is baking because I made these ones with my Dill everything seasoning I also topped them with the dill everything.
Seasoning and again pressed down ever so slightly not to flatten out the buns and rolls but to allow them to have it stuck in a little bit more so they won’t go anywhere when they’re baking at this point I tented the foil over top of this batch as well and then sat both of them to rest I would typically set them to rest 2 to 3 hours before baking when it.
Is ready to bake I will put a pot of water into my oven and preheat the oven to 425° F the pot of water will create a nice steam in the oven which will allow the bread to R R even more and once it has reached its temperature I place both of the sheet pans inside of the oven to bake I will set the Buns to bake covered.
For 40 minutes after that initial 40 minutes covered you will then remove the foil from both of the trays and return them to the oven at that 425° to bake for another 30 minutes uncovered I personally take this baking time as a great opportunity to get the rest of the meal started or the topping for whatever you want to put on these.
Buns when they are completely done baking after that final 30 minutes and you remove them from the oven you will want to allow them to cool for about 20 minutes before you start serving on them I usually remove mine and leave them sit on the tray or I will remove them and put them onto a wire cooling rack these SE are my finished Sesame buns and they.
Are sitting cooling getting ready to eat and then I have my finished everything Dill buns as well I’ll cut those open and you can see here what the inside of it looks like this is after you have let it sit to cool when they first come out if you cut into them right away they will be too doughy because the inside has not set up yet so here is the inside.
Nice and squishy and soft sometimes we will broil some cheese on top of them after we have cut them open but then they are ready to serve and enjoy with whatever you are having for your meal that night thank you for following along I hope this recipe makes a great addition to your family dinners and be sure to like and comment so that you.
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