Tasty dinner rolls have been one of the most hard to find gluten-free baked goods for me.
One of the reasons I started experimenting with gluten free sourdough is that the commercial GF bread options were all so disappointing – and rolls were usually not even existent in the grocery store. If I did happen upon some, they usually contained a gum or some other ingredient that does not make my belly happy.
So I was pretty thrilled when I created this recipe accidentally one morning.
I was actually experimenting with making biscuits, but these little breads are much more roll than biscuit.
I should have known these wouldn’t be very biscuity – biscuits contain much more fat than I included in this recipe. But my spirit of experimentation is always willing to find out what will happen if.
And so when I pulled these out of the oven for the first time and admired their golden brown coloring, I could tell something good had happened in the oven.
These rolls almost have a cheesy flavor, reminiscent of french gougères, a traditional cheese choux pastry served on special occasions in France.
If, like me, you’re someone who used to enjoy kneading bread dough before going gluten-free, this recipe will give you a chance to squeeze the dough in your hands, so making it is satisfying in that tactile way.
Along with the taste of these rolls, I also love the texture and crumb that is revealed when you cut the roll open – much more satisfying than the terrible texture of most commercial GF breads.
These rolls are a bit chewy, not crumbly at all, and won’t fall apart when you cut them up or try to get them out of the toaster.
After feasting your eyes on the photo above, you may find it surprising to know that these are actually made with sourdough made from chick pea flour!
That makes these rolls a sneaky way to get a picky kid or significant other to eat garbanzo beans in a form they may be more comfortable with.
My recipe for chick pea sourdough starter is right here. It will take a few days or so to create the sourdough, so make sure you bookmark this recipe so you can come back later and make it after your sourdough is mature.
If you’re ready for a step by step view of how to make these, I’m ready to take you there!
Gluten Free Sourdough Dinner Rolls Recipe Instructions
First gather your ingredients together. You’ll need chick pea sourdough starter, arrowroot flour, salt, baking soda, and olive oil. You’ll also need a mixing bowl, baking sheet, a piece of parchment paper, a couple of measuring cups, and some measuring spoons.
After you assemble your ingredients, go ahead and preheat your oven to 400°F.
Measure up one cup of your sourdough starter and pour it into the mixing bowl.
Next, add two tablespoons of olive oil and mix them into the starter.
Now add one cup of arrowroot flour, a quarter teaspoon of salt, and a quarter teaspoon of baking soda.
Use a spoon to mix all of the ingredients together until they are fairly well blended.
Once the dough is as well-blended as your spoon will take it, it’s time to use your hands. Knead the dough until it’s a smooth ball…and enjoy this tactile experience.
Your dough is sufficiently kneaded when it all sticks together.
Now start breaking off pieces of dough to form into rolls.
I like to form mine into flattened biscuit shapes.
This recipe will make eight small rolls. I like to space mine out on my baking sheet so that there’s an empty space in the middle front of the sheet, to make taking the baking sheet out of the oven easier.
Bake for around 15 minutes at 400°F. The rolls will turn golden when they are ready.
Need a print-friendly version of this recipe? Here it is:
Gluten Free Sourdough Dinner Rolls
- mixing bowl
- baking sheet
- measuring cups
- measuring spoons
- parchment paper
- 1 cup chick pea sourdough starter
- 2 tbsp olive oil
- 1 cup arrowroot flour
- 1/4 tsp salt
- 1/4 tsp baking soda
- Gather ingredients and equipment, and preheat oven to 400°F.
- Pour sourdough starter into mixing bowl.
- Add olive oil, stir into starter.
- Add arrowroot flour, salt, and baking soda, mix into starter mixture until well-blended.
- Knead dough to form a smooth lump.
- Break off a small piece of dough, form it into a roll, place it on the parchment-lined baking sheet.
- Form the remaining dough into rolls, spacing them out on your baking sheet.
- Bake for 15 minutes at 400°F.
- Enjoy warm or let cool.
These dinner rolls would be perfect as part of your Thanksgiving dinner celebration, but you might also enjoy them for breakfast, topped with butter and jam, or maybe served with some bacon and greens.
You could also use them to make tiny appetizer style sandwiches or tiny tartines.
These rolls are on the small side, but since they are made with garbanzo beans, you may find them slightly more filling (and satisfying!) than grain-based rolls.
If you are not gluten-intolerant and are wondering if you could use your wheat or rye based sourdough starter discard to make these, I bet that would work, but I haven’t tried it myself, since my kitchen is 100% gluten-free for my health and safety.
I’d love to know what you think about my recipe. It’s one of my favorites, and I hope it becomes one of yours too.