Bakerita · by Rachel Conners★ 5.0 (20)
Gluten-Free Sourdough Rolls
NUTRITION · PER SERVING230M COOK
CAL 14%·PRO 13%
CARBS 59G84% OF CAL
6G FIBER49G OTHER4G TOTAL SUGAR
FAT 2G7% OF CAL
0G SAT2G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Fluffy gluten-free rolls infused with roasted garlic and rosemary. Soft crumb with herby, savory notes. Serve alongside soup, use for sandwiches, or eat plain with butter.
sideamericanbaked good🍪 sheet pan🥣 mixer🔥 ovendairy freegluten freevegetarian
View the full recipe on Bakerita →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
CAL 14%·PRO 13%
CARBS 59G84% OF CAL
6G FIBER49G OTHER4G TOTAL SUGAR
FAT 2G7% OF CAL
0G SAT2G UNSAT
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.