Sunday, November 24, 2013

Gluten-Free Sourdough Yeast Rolls (Baked In a Muffin Tin)

After making a sourdough starter, I decided to try making rolls. Yeast rolls were the best thing I can remember having growing up. There was that good smell during the mornings to wake everyone up!


These are made using part DIY mix. I had little bits of different flours and mixes, so I mixed them and added a bit of starch to smooth it out. Cookbook software helps a lot in pointing out how much starch or fiber is in a mix, so it is worth buying, if DIY flour mix is your preference.


This batch was baked in a deep muffin tin about the size of a medium-sized hamburger bun. I also baked a few mini buns. The entire recipe makes about 8 of the larger buns. They are the texture of baguettes. After leaving them on the counter for two days, they were drying out a bit, but never crumbly. That is why the description is given as the texture of baguettes or French bread.


Near the end, there is an approximation of the breakdown of the DIY mix. This mix works fine for cookies or scones. It is more of a whole-grain mix, which would benefit with the addition of 20% starch for tender biscuits.



Gluten-Free Sourdough Yeast Rolls (Baked In a Muffin Tin)


Baked in a smaller muffin tin

Thanksgiving 2013-20

Baked in a larger muffin tin


Sourdough rolls - gluten-free



Dry Ingredients

1 cup DIY Gluten Free Flour Mix (1see below mix used)

1/2 cup Namaste Perfect Flour Blend

1/2 cup Pamela's Artisan Flour Blend

1/4 cup Yeast Starter (Gluten Free)

1 tsp baking powder ( just in case your yeast fails)

1 tsp yeast

2 tbsp dried milk powder

1/4 tsp sour salt (citric acid)

1/2 tsp salt

1 tbsp sugar


Wet Ingredients

3/4 cups water (plus  a tablespoon more or less, depending on the stiffness of the batter)

4 tbsp grape seed oil

1 egg

2 tbsp whole milk ricotta cheese

1/4 tsp vinegar




Prepare and place the Dry Ingredients into the bowl of a stand mixer. Start mixer on low.


Mix together all of the Wet Ingredients. Gradually add the Wet Ingredients to the mixing bowl.  While continuing to run, slightly push down any Dry Ingredients needed from the sides or the mixing bowl.  Once all Dry Ingredients are mixed in, scrape the bottom and sides of the bowl, beat at medium speed for 3 minutes.


Grease your pan(s) with shortening.


Scoop the dough into the prepared pan(s). Smooth out a bit, using a spatula or your wet fingers.


Cover with greased plastic wrap, and set in a warm place to rise to double, about 45 to 60 Minutes. About 10 minutes nearing the end if rising, preheat the oven to 350°F.

 Sourdough rolls - gluten-free - ready for oven



Bake the large buns 35 to 45 minutes, until golden brown.   The smaller ones take about 20 minutes, but watch them carefully as the oven temperature may be off a bit.


Remove from pan and place on serving plate.  Allow cooling slightly before cutting.  Below is a picture of a roll being cut as soon as it came out of the oven.


Sourdough rolls - gluten-free


Store in an airtight container up to three days on counter or wrap refrigerate or freeze.


Sourdough rolls - gluten-free




This simply shows the thickness and that it can be used as a sandwich bun.


Sourdough rolls - gluten-free - two days later


Makes: 8  hamburger-bun sized rolls



Nutrition (per roll): 212 calories, 8.5g total fat, 1.5g monounsaturated fat, 4.9g polyunsaturated fat, 0g trans fatty acids, 1.2g saturated fat, 28.7mg cholesterol, 96.5mg sodium, 13.1mg calcium, 43.5mg potassium, 16.9mcg folate, 32.9mg phosphorus, 12.3mg phytosterols, 0mcg lycopene, 2.9mcg selenium, <1mg thiamin, <1mcg vitamin b12, <1mg vitamin b6, 2.2mg vitamin c, 2.2IU vitamin d, <1mg zinc, 30.8g carbohydrates, 1.8g fiber, 29.1g net carbohydrates, 2.5g sugar, <1g fructose, <1g galactose, <1g glucose, <1g lactose, <1g maltose, <1g sucrose, 3.7g protein, 0mg caffeine.



This recipe is suitable for minis buns or baguette style loaves


Gluten Free Flour Mix 1-  this is about one cup

1/4 cup Montina Flour - Amazing Grains

2 tbsp Bob's Red Mill All Purpose Mix

2 tbsp brown rice flour

1 tbsp sorghum flour

1 tbsp millet flour

1 tbsp oat flour

1 tbsp sweet rice flour

2 tbsp potato starch

1 tbsp tapioca flour

1 tbsp arrowroot starch

1/4 tsp ground fennel seed (or additional 1/4 tsp ginger powder)

1/8 tsp ginger powder


Procedure (required)

1. Combine all ingredients in a food processor, pulse until mixed.  Store in a sealed jar in a cool place


It takes a long time to grind the Montina flour, so process at least 5 minutes, sift with a fine sieve, regrind remainder another 5 minutes, resift.  If only about a tbsp is left, just throw it out.


Nutrition (per cup): 438 calories, 99.6g carbohydrates, 5.9g fiber, 93.7g net carbohydrates, 7.1g protein.


© 2013

1 comment:

  1. wish you'd sell these for business! they looked delicious!
    i've not had bread for almost a year since going gluten free. your post definitely had me craving for some doughy buns.
    thanks for sharing!