Gluten Free Sourdough Rolls | Best Fluffy Gluten Free Rolls Recipe

Gluten Free Sourdough Rolls are incredibly fluffy and pull-apart tender. These rolls use a combination of gluten-free sourdough discard and yeast for a quick 30-minute rise and mild sourdough tang. With only a 25-minute baking time, you can serve homemade Gluten Free Sourdough Rolls on your table at dinner in just about an hour.

You will need gluten-free sourdough discard to make these rolls, and preferably from a superfine brown rice flour or sorghum flour starter. If you don't have a gluten free sourdough starter, you will first need to make one and can find out how with my guide on How to Make a Gluten Free Sourdough Starter.

I paired these with my Homemade Texas Roadhouse Copycat Cinnamon Honey Butter.

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Tips for Making the Best Gluten Free Sourdough Rolls

These rolls are designed to be quick and easy to make, but here are some tips to guarantee great results:

• These rolls make a thick batter, not a dough. Scoop the batter into mounds in a greased baking dish. I like to use round cake pans, and sometimes I'll double the recipe and make a 9x13 baking dish of 12 rolls.
• After scooping the batter into the prepared pan, wet your fingertips with warm water and lightly tap the tops of the rolls. This helps smooth them out and get rid of any peaks. I re-dip my fingers into the water between smoothing every roll - this helps prevent sticking.
• Set in a warm place, ideally between 75-80 degrees, for 30 minutes to rise, or until the rolls are 1.5x their original size. Do not allow them to double to prevent over-proofing. The combo of discard + yeast is fast-acting.

• Beat for the full 3 minutes to encourage air bubbles. It also helps the flours absorb the liquids, producing a soft, tender crumb.
• I don't recommend reducing the sugar in this recipe. The yeast needs it to feed on in order to rise. If there isn't enough sugar, the yeast will work through what sugar there is quickly and lead to over-proofing faster.
• If you are making this recipe in the summer or any time your house is hot or humid, be advised that the rolls may rise even quicker than the 30 minutes allotted. Keep a close eye on them so they don't double.
• The cornstarch in this recipe does two things: it thickens the batter a touch to give the rolls some shape, and it makes the rolls extra soft and tender. This recipe can be made without it, but the rolls will be flat-topped and morph into one.
• Serve with Texas Roadhouse Cinnamon Honey Butter for the ultimate pairing.

Ingredients for Gluten Free Sourdough Rolls:

(Dry Ingredients)

• High quality gluten-free all-purpose flour containing xanthan gum. I used Bob's Red Mill GF 1:1 Baking Flour (the blue bag). King Arthur Measure for Measure also works, but tends to make flatter rolls.
• Granulated sugar
• Yeast. I've been using Fleischmann's BreadMachine/RapidRise yeast.
• Cornstarch, optional. Omit if your blend already has cornstarch in it. I always use organic cornstarch. If you are allergic to corn, you can omit this ingredient. The cornstarch does two things: It thickens the batter a touch to give the rolls some shape, and it makes the rolls extra soft and tender. This recipe can be made without it, but the rolls will be flat-topped and morph into one.
• Salt

(Wet Ingredients)

• Gluten-free sourdough discard, the inactive portion of the starter. Use older discard, 2 to 3 weeks, for more of a sour flavor.
• Unsalted butter. If using salted butter, omit the salt in this recipe.
• A large egg
• Apple cider vinegar
• Warm water between 105-110 degrees

How to Make Gluten Free Sourdough Rolls:

• Grease a round cake pan or baking dish with butter or nonstick cooking spray. Set aside.
• Combine all of the dry ingredients in a large mixing bowl or bowl of a stand-mixer fitted with a paddle attachment. Mix until evenly-distributed.
• Add in all of the wet ingredients, except for the additional tablespoon of butter, and beat on Low until just combined. Then, turn the speed to Medium and beat for an additional 3 minutes. The consistency should be like a thick cake batter - not a dough.

• Scoop the batter into the prepared pan, starting in the center and working around the pan clockwise to make 6 rolls. Keep adding more batter to each roll until all of it has been used up.

• Wet your fingers with warm water and lightly tap the tops of each roll to smooth any peaks. To prevent sticking, re-wet your fingers before moving on to each roll.

• Cover the pan with plastic wrap. Set in a warm place, ideally between 75-80 degrees, for 30-35 minutes to rise, or until the rolls are 1.5x their original size. Do not allow them to double to prevent over-proofing. The combo of discard + yeast is fast-acting.

• Meanwhile, halfway through the rise time, preheat the oven to 400 F.
• Bake for 20-25 minutes, until the tops are golden brown. Do not over-bake.

• Immediately brush the rolls with the additional melted butter for shine and moisture. Serve hot.

Equipment

You don't need any special equipment to make Gluten Free Sourdough Rolls, but I recommend:

• A nonstick round cake pan or (if doubling) a 9x13 ceramic casserole dish. Keep in mind that metal pans cook hotter and faster, so these rolls might bake or brown sooner than in glass or ceramic. Always keep an eye on your rolls since oven temperatures vary.
• A handheld electric mixer or stand-mixer makes mixing the roll batter a breeze.
• A basting brush for brushing the rolls with melted butter.
• Nonstick cooking spray

Don't want to make a gluten-free starter from scratch? This Sourdough Starter Culture packet gives you a head start with a dehydrated gluten-free sourdough starter culture and directions to follow to maintain it for years to come. I love this website because there's also cheesemaking, yogurt, kombucha, and fermented vegetable kits. (Use the code WONDERS15X on Cultures For Health's website to get 15% off!) The GF starter is also available for purchase on Amazon here.

How to Store Gluten Free Sourdough Rolls

These rolls are best served fresh, but they can be stored in an airtight container at room temperature for 2 to 3 days. Honestly, I usually just put foil over-top of the cake pan I baked them in.

They do dry out and become crumbly overnight, BUT if you reheat them with a wet paper-towel covering them in the microwave for around 30-40 seconds, they soften and tenderize like new. Plus, they're molting hot again for instant butter melting perfection.

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