Gluten Free Sourdough Rolls | Best Fluffy Gluten Free Rolls Recipe

5 from 12 votes

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Prep Time: 40

Cook Time: 25

Total Time: 1 5

Yield: 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.

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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 (50g) large egg
1 teaspoon (2g) apple cider vinegar
1 tablespoon (15g) additional melted butter for basting the rolls

Instructions

Grease a round cake pan or baking dish with butter or nonstick cooking spray, then set aside.
Combine all dry ingredients in a large mixing bowl or in a stand mixer fitted with the paddle attachment. Mix until evenly combined.
2 cups (285g) high quality gluten-free all purpose flour containing xanthan gum, ¼ cup (56g) granulated sugar, 2 ¼ teaspoon (7g) instant yeast, 1 teaspoon (8g) salt, ½ teaspoon (2g) cornstarch
Add all wet ingredients (except the additional tablespoon of butter). Beat on low until just combined, then increase to medium and mix for 3 minutes. The consistency should be thick, like a cake batter—not a dough.
½ cup (134g) gluten-free sourdough discard (the inactive portion), ¾ cup (182g) warm water between 105-110 degrees, 3 tablespoon (45g) melted butter, 1 (50g) large egg, 1 teaspoon (2g) apple cider vinegar
Scoop the batter into the prepared pan, starting in the center and moving clockwise to form 6 rolls. Continue adding batter to each roll until all the batter is used.
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 and place it in a warm spot (75–80°F) for 30–35 minutes, or until the rolls are about 1.5 times their original size. Do not let them double, as the discard + yeast combination rises quickly and can over-proof.
Meanwhile, halfway through the rise, preheat the oven to 400°F.
Bake for 20–25 minutes, or until the tops are light golden brown.
Immediately brush the rolls with the additional melted butter for shine and moisture. Serve warm.
1 tablespoon (15g) additional melted butter for basting the rolls

Notes

Storage/Reheating Instructions:

These rolls are best served fresh & hot, but they can be stored in an airtight container at room temperature for 2–3 days. (I usually just cover the cake pan with foil.)

They will dry out and become crumbly overnight, but reheating them in the microwave with a damp paper towel for 30–40 seconds softens them right up. They come out piping 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 and help the flours fully absorb the liquids, giving a soft, tender crumb.
- Do not reduce the sugar; the yeast needs it to feed and rise properly. Too little sugar can cause the yeast to work too quickly, leading to over-proofing.
- In hot or humid conditions, rolls may rise faster than 30 minutes—watch closely so they don’t double.
- If using salted butter, omit the added salt in the recipe.
- Cornstarch helps thicken the batter slightly, giving the rolls shape and extra softness. Without it, the rolls will be flat-topped and may merge together.
- Serve with Texas Roadhouse Cinnamon Honey Butter for the ultimate pairing.

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