These gluten-free multigrain sourdough bread rolls are made with single origin flours. No commercial blends or gums are involved. They happen to be also vegan, since there are no eggs in the dough.
If you do not have a sourdough starter yet, you can start from here: SOURDOUGH STARTER RECIPE. In one week you will be able to make your own sourdough gluten-free bread.
Can I replace any of the bread rolls ingredients?
Yes, most of the flours to make the multigrain bread buns are replaceable by other similar gluten-free flours. Instead of buckwheat flours you can use chickpea, soy or lentils flour. Quinoa flour can be replaced by teff or sorghum flour. Likewise, you can use a starch (like potato starch or corn starch) instead of cassava flour. This will also make the buns lighter in color.
Psyllium husks are irreplaceable. However, you can also use psyllium powder if you have it. In this case, use only half of the amount and mix it directly with the flours (not in the water) to avoid any lumps.
Gluten-free multigrain bread rolls
8
servings10
minutes30
minutes3,5
hoursIngredients
½ cup white rice flour (100 g)
⅔ cup cassava flour (70 g)
⅓ cup quinoa flour (40 g)
½ cup buckwheat flour (100 g)
½ cup active sourdough starter (120 g )
6 tbsp psyllium husks (30 g)
2 cups water (375 g)
2 tsp salt (10 g)
How to
- In a large bowl (or in the stand mixer bowl) mix the sourdough starter with psyllium husks and all the water. Mix until smooth with no lumps.
- Add all the flours and the salt. Mix well for a few minutes. The flours will gradually absorb the water, so it’s important to keep mixing for a good amount of time (3-5 minutes).
- Once the dough has thickened, divide it in 8 buns and place them on the oven tray lined with parchment paper.
- Leave them to rise in a covered and dry place (like the oven off) for 3,5 h hours.
- After this time, remove the tray from the oven and turn it on at 430°F/220°C. Once hot, bake the buns for 20 minutes, then lower the temperature to 355°F/180°C for 10 additional minutes.
- Remove the buns from the oven and let them cool on a cooling rack for at least 3 hours.
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Looking for other easy gluten-free sourdough bread recipes? Check out my artisan bread loaf or this delicious teff and sorghum bread.
And you can also follow my Instagram adventure, where I share all the latest experiments in the gluten-free sourdough world!
I made this using the sourdough starter recipe from Marta and it turned out amazing for a first try. Mine turned out to be a bit more dense and less airy but not bad for a first try. I used potato starch, sorghum, white rice flour and chickpea flour. Marta is so kind and amazing with her recipes and I can’t wait to try more and be better at sourdough baking. Thank you Marta!
hey, is it possible to use tapioca starch to replace cassava flour ?
Hi, yes in this recipe you can use tapioca as well.
Where do you get your Sourdough Starter?
I’ve made it from scratch. That’s the easiest and safest way to do. Here’s a post on how to make it: https://www.martainthejar.com/gluten-free-bakery/how-to-make-a-gluten-free-sourdough-starter/