Gluten-Free Sourdough Rolls
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Gluten-free sourdough rolls made with roasted garlic and rosemary. Soft and fluffy with savory herb flavor, they work as sandwich bread, burger buns, or side rolls for soup and stews.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 150 g active gluten-free sourdough starter (it should be at peak rise and super bubbly)
- 100 g filtered water
- 80 g superfine brown rice flour
- 22 g psyllium husk
- 20 g maple syrup or honey
- 300 g filtered water
- 8 to 15 g olive oil (optional, helps soften the crust slightly, skip if your roasted garlic is packed in oil)
- 80 g potato starch
- 60 g tapioca flour
- 80 g quinoa flour
- 12 g sea salt
- 4 g (1 tablespoon) dried rosemary (crushed between your palms)
- 35 g roasted garlic (if packed in oil, drain off as much oil as you can before adding)
At a glance
PER SERVING · TIME 230M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 30m
- Sodium
- 167mg
- Total sugar
- 4g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 326mg
- Calcium
- 49mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 167MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.