Looking for a delicious and nutritious gluten-free bread option that doesn’t lack in flavor or texture? I personally love these amazing gluten-free rolls made with only whole grain flours! Packed with wholesome ingredients and free of any gluten or animal products, these rolls are the perfect addition to any meal or snack.
Using a combination of whole grain flours like brown rice flour, millet flour, and buckwheat flour, these rolls are hearty, filling, and full of fiber. Plus, they’re completely free of any refined sugars or artificial additives, making them a healthier option compared to store bought ones. But just because they’re healthy doesn’t mean these rolls skimp on flavor. With a crunchy crust and a fluffy crumb, they’re the perfect complement to soups, stews, or as sandwich. They are very similar to a typical Italian bread called “michette” or “rosette” (it means little roses!).
This recipe uses a sourdough starter to replace the yeast. If you do not have a sourdough starter ready to use, you can follow this article with the step by step process: CLICK HERE.
So if you’re looking for a delicious and nutritious gluten-free bread option that’s easy to make and packed with wholesome ingredients, give these whole grain gluten-free rolls a try!
Here’s the step by step process to make gluten-free bread rolls:
Gluten-free bread rolls (no gums)
8
servings20
minutes20
minutes3
minutesKeep the screen of your device on
Ingredients
¼ cup + 1 tbsp sourdough starter (100 g)
1 cup mix of corn or tapioca starch with potato starch (150 g)
½ cup rice flour (90 g)
1 tbsp light buckwheat flour (10 g)
1 cup water (200 g)
2 tbsp psyllium husks (16 g)
2 tbsp sunflower or other light oil
1 tsp salt
How to
- Start by mixing (in a large bowl or in the stand mixer bowl, if you are using it) the active sourdough starter with water and psyllium husks. Mix until combined.
- Add on top all the flours, starches and salt. Mix until there are no lumps, then add the oil and continue to mix.
- Now line your baking tray with parchment paper. Divide the dough into ¼ cup size and place them on the tray.
- Grease your hands with some oil, take one part of dough and flatten it out on your hand. Then take the edges and fold them to the center. Turn the dough ball upside down and round the bottom of the ball between your hands, carefully closing every rip. Roll every piece of dough until you get a smooth ball.
- Distribute them with some space in between, cover with cling water and let rest for 2 hours.
- Once the dough has rested, pre-heat the oven to 480°F / 250°C. Once at temperature, score your bread rolls with a knife.
- Bake the rolls for 25 minutes until they’re golden brown, then lower the temperature to 395°F / 200°C and bake for additional 15 minutes.
- Remove the rolls from the oven and let them cool for a few minutes before serving.
Enjoy your delicious and healthy Whole Grain Gluten-Free Rolls!
Write me on Instagram for real time support!
Follow me @martainthejar
%20){kind=link}
This sounds really good, but the only thing I am wondering is how to do this with a pre-ferment? I have always made my gluten free breads and pizzas etc. with an overnight preferment. Softens the flour, which in particular with rice flour, which works better for me. Would that still work, or would it be better to try it without?
What if you don’t have a stand mixer? Can you do this by hand? Thank you! Love your recipes!
Yes sure, it will just take a bit longer to get a smooth dough. Refer to step by step pics to know the final texture to achieve.
Could this be made as a loaf or boule instead of rolls? If so, would the measurements of the ingredients be the same ?
No I’m sorry, this recipe works best in smaller shapes, it wouldn’t bake correctly in a single boule!