Looking for the perfect gluten-free sourdough rolls? These rolls are so much better than anything you’ll find in the grocery store. They have a good, strong structure and delicious flavor. Perfect with soup or as a hamburger bun.
Here are a few reasons why this is one of my favorite GF bread recipes:
- It’s packed full of GF structural supports, so it won’t crumble.
- The sourdough starter gives this roll a deliciously rich flavor.
- High in fiber and protein, it is a healthy alternative to white, Styrofoam-like buns.
- They are super quick to make. It only takes 45 minutes to mix and bake!
- Gluten-free sourdough buns freeze really well. So make a huge batch and you’ll have them for all your dinner parties, BBQs, and sandwiches.
One recipe lots of different types of rolls
I love this recipe so much that I use it for all of my GF rolls. Everything from hot dog buns to focaccia sandwiches. I’ve been GF since 2009… and I spent years missing bread. However, this recipe changed all of that!
Here are some ways you can take this basic gluten-free sourdough buns recipe and turn it into whatever it is you want:
- Hamburger buns: Brush the buns with an egg wash made from 1 egg and 1 Tbsp of milk. Then sprinkle with sesame seeds.
- Hot dog buns: Instead of forming the dough into round buns, form them into hot dog-sized rolls. The rolls will be a bit flat unless you use a hot dog bun pan. Either way, they’ll taste good!
- Dinner rolls: The only difference between a hamburger bun and a dinner roll is the size of the bun. I like adding olives to my dinner rolls to make them a bit fancier. Add about 1/4 cup of chopped Kalamata olives to a single batch of the sourdough bun recipe.
- Sandwich ciabatta: After I became GF I missed sandwiches from my local Italian deli more than anything else. Making gluten-free sourdough ciabatta changes all of that. To make sandwich-sized ciabatta, scoop out 1/2 cup of dough and form it into a flat disk. After placing it on the baking sheet, generously brush the top with olive oil and sprinkle with chopped rosemary and flaked sea salt. You need about 2 Tbsp of olive oil, 1 Tbsp of rosemary, and 1 tsp of flaked salt per batch (3 small ciabatta).
Gluten Free Sourdough Rolls
This simple gluten-free sourdough buns recipe is perfect for picnics, BBQs, and dinner parties. This easy recipe can be used to make hot dog buns, dinner rolls, or ciabattas. See the section above for more details.
- Prep Time: 10 min
- Cook Time: 30 min
- Total Time: 40 minutes
- Yield: 3–6 buns 1x
- Category: Bread
- Method: Sourdough
- Cuisine: Gluten Free
- Diet: Gluten Free
- Preheat the oven to 450 F.
- Mix all of the dough ingredients together except for the tapioca starch, which is used to form the buns.
- The batter will start out quite liquidy. Leave it for 5 minutes to thicken, then stir it again.
- This is a quick bread, so the buns can be formed after 5 minutes.
- Make a small circle of tapioca starch on the counter using about 2 Tbsp of tapioca starch.
- Using a large spoon scoop out about a 1/4 cup of dough and place it in the center of the tapioca starch.
- Form the dough into a ball (depending on the type of bun you are making), then place the bun on a greased baking sheet.
- Use more tapioca starch as needed to form the rest of the buns.
- Bake the buns for 20-30 minutes. The buns are ready when they have a crusty exterior and a fully cooked interior.
- It’s really quick and easy to make a gluten-free sourdough starter from scratch. Here are my instructions for a typical gluten-free sourdough starter and an even quicker recipe for a sourdough starter with milk kefir or kombucha.
- Buckwheat and teff make very active sourdough starters in about 24 hours. Rice and other GF flours usually take a bit longer. I usually avoid baking with white rice because I find it to be very dry and flavorless.
Keywords: hamburger bun, hot dog bun, sandwich, focaccia, dinner roll, picnic, barbecue, potluck, dinner party, low carb