Go Back
–+ servings
Gluten Free Sourdough Rolls

Gluten Free Sourdough Rolls | Best Fluffy Gluten Free Rolls Recipe

5 from 9 votes

Your rating helps support the making of more tested, delicious gluten-free recipes.

Prep Time: 40 minutes
Cook Time: 25 minutes
Total Time: 1 hour 5 minutes
Yield: 6 rolls
Incredibly fluffy and pull-apart tender Gluten Free Sourdough Rolls. You can serve these for dinner in just about an hour! Serve with homemade Cinnamon Honey Butter for the ultimate pairing.
Print Pin Share Save

Equipment

Ingredients

Dry Ingredients:

  • 2 cups (285g) high quality gluten-free all purpose flour containing xanthan gum I used Bob's Red Mill GF 1:1 Baking Flour (the blue bag)
  • ¼ cup (56g) granulated sugar
  • 2 ¼ teaspoon (7g) instant yeast (equal to 1 packet of Fleischmann's instant RapidRise yeast)
  • 1 teaspoon (8g) salt
  • ½ teaspoon (2g) cornstarch optional, omit if flour already contains cornstarch* See Recipe Notes

Wet Ingredients:

  • ½ cup (134g) gluten-free sourdough discard (the inactive portion) use older discard, 2 to 3 weeks, for more of a sourdough tang
  • ¾ cup (182g) warm water between 105-110 degrees
  • 3 tablespoon (45g) melted butter + 1 tablespoon (15g) additional butter for basting the rolls
  • 1 (50g) large egg
  • 1 teaspoon (2g) apple cider vinegar

Instructions

  • 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.

Notes

Storage/Reheating Instructions:

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.

Tips for Making the Best Gluten Free Sourdough Rolls:

    • 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.
    • If using salted butter, omit the salt in this recipe.
    • 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.
Click here to add your own private notes.
Did you make this recipe?Mention @wondersofcooking or tag #wondersofcooking!