Soft Gluten-Free Sourdough Rolls

These gluten-free sourdough rolls are soft, pillowy, and naturally leavened with a lectin-free and gluten-free sourdough starter. Perfect for holidays, Sunday dinners, or anytime you want something special on the table.

I love my crusty gluten-free sourdough loaves and rustic bread rolls—but some days, I just crave something soft, pillowy, and pull-apart. Warm from the oven and slathered in butter, these rolls hit that comforting sweet spot.

Made with a blend of sorghum and millet flour, this is my go-to recipe when I want something that feels indulgent but still fits into my healthy kitchen (in moderation, of course, because… carbs!). They’re easy to make, freezer-friendly, and reheat beautifully in the oven—perfect for those days when you want fresh bread without the baking.

This recipe uses my gluten-free, lectin-free sourdough starter, but any strong, healthy gluten-free starter will work.

If you’re new to gluten-free sourdough or want to learn more about my method, be sure to check out my Beginner’s Guide to Baking Gluten-Free Sourdough Bread.

Unlike many of my other loaves, this dough is slightly enriched—with milk, egg, and a touch of baking powder and xanthan gum. These additions help create that soft, tender texture that’s often difficult to achieve in gluten-free sourdough baking.

These rolls are at their very best served warm, straight from the oven. But don’t worry—they freeze beautifully and can be quickly reheated for that same fluffy, just-baked experience anytime.

Nutritional Value

This is an estimated micronutrient breakdown per roll (the recipe makes 9 rolls):

• Calories: 196 kcal
• Protein: 4.1 g
• Total Carbohydrates: 35.5 g
• Dietary Fiber: 3.1 g
• Net Carbs: 32.4 g
• Fat: 4.3 g

Suggested Baking Schedule

7:30 AM – Feed Starter & Make Preferment
I feed my starter and prepare the preferment for this recipe. At a room temperature of around 72–74°F (22–23°C), my preferment usually takes about 6 hours to reach peak activity (doubled in size, bubbly, with a cracked dome).

Want to speed it up?
You can gently warm your oven to about 85°F (29°C), then turn it off and place the jar inside (make sure it’s not touching a hot surface and the oven is not very hot). This can reduce the fermentation time to 3–4 hours.

Between 11:00 AM – 1:30 PM – Mix the Dough
Once the preferment is ready, gather and measure the rest of your ingredients. Mix the dough as directed and knead until smooth. Cover the bowl and let the dough rest for 1 hour at room temperature (around 70–74°F). This is the bulk fermentation phase.

1 Hour Later – Shape the Rolls
After the bulk ferment, divide the dough into 9 equal pieces (about 94g each). Gently shape into rolls and arrange them in your parchment-lined pan. Cover loosely and let them proof at room temperature for about 1 hour.

Tip: If your kitchen is cooler, allow an extra 15–20 minutes for proofing.

After Proofing – Bake the Rolls
Bake at 375°F (190°C) for a total of 40 minutes:

• First 20 minutes with steam (add hot water to a preheated tray at the bottom of the oven).
• Then 20 minutes without steam (remove the tray to finish baking).

Ingredients

Preferment

• 20g active sourdough starter
• 60g water
• 35g millet flour
• 35g sorghum flour

Wet Ingredients

• 12g psyllium husk flakes
• 100g A2 milk (room temperature or gently warmed—not cold)
• 20g extra virgin olive oil
• 20g honey
• 200g water (room temperature)

Dry Ingredients

• 115g millet flour
• 115g sorghum flour
• 70g tapioca starch
• 6g salt
• 1 tsp xanthan gum (3g)
• 1 tsp baking powder

Additional Ingredients

• 1 medium egg (room temperature), for the dough
• 1 egg for egg wash
• A splash of milk for the egg wash (optional)
• Sorghum flour and olive oil for shaping
• A little butter for brushing after baking

Step-by-Step Instructions with Pictures

Make the Preferment (6–8 hours before mixing the dough)

In a small jar or bowl, mix together 20g active sourdough starter, 60g water, 35g millet flour, and 35g sorghum flour. Cover and let rise at room temperature for 6-8 hours. If you want to speed up the process, place it in a warm spot, like a gently warmed oven (around 85°F / 29°C). It could take less than 4 hours for it to be ready. It should double in size, look bubbly, and have a cracked dome when ready. Another option is to make the preferment before sleep, and mix the dough early in the morning, especially if the house is not very hot. See my schedule above. 

Mix the Wet Ingredients

In a medium bowl, whisk together psyllium husk flakes, milk, olive oil, honey, and water. Let it sit for a few minutes to form a gel.

This is how the gel and my preferment look just before mixing them. The preferment was a bit deflated (it has lost its dome) because of all the handling for pictures. But even so, it still works beautifully.

Mix the Dry Ingredients

In a large mixing bowl, whisk together millet flour, sorghum flour, tapioca starch, salt, xanthan gum, and baking powder.

Make the Dough

Once the wet gel is ready, stir in the active preferment until well combined. Pour this mixture over the dry ingredients and mix with a wooden spoon or spatula. Add the egg and continue mixing with your hands until you have a soft, sticky dough (this dough is stickier and more hydrated than the regular bread dough).

Note: You can use a stand mixer with a paddle attachment if preferred. I usually mix by hand for about 5 minutes, then use a plastic spatula to fold the dough—lift the sides to the center and rotate the bowl. Repeat about 20 times.

Cover the bowl with plastic wrap and let the dough ferment at room temperature (72–74°F / 22–23°C) for 1 hour. Adjust the time based on your kitchen’s temperature—longer if cooler, shorter if warmer.

Shape the Rolls

Line a square baking dish (8×8 inch / 20×20 cm) or pan with parchment paper.

Lightly dust your work surface with sorghum flour and keep a little olive oil nearby to prevent sticking. Turn the dough out onto the surface. Divide into 9 equal portions (about 94g each if total dough is ~846g). Don’t worry if the process is a bit sticky. Use a little bit of oil and the spatula to handle the dough, and avoid using more flour. Gently shape each portion into a ball using oiled hands and a spatula, being careful not to overwork the dough.

Arrange the rolls in the prepared baking dish. Cover loosely with plastic wrap and let them proof at room temperature for 1 hour.

Preheat the Oven

30 minutes before baking, preheat your oven to 400°F (200°C). Place an empty metal tray on the bottom rack—you’ll use this to create steam. Boil about 1 cup of water. 

Bake the Rolls

After proofing, uncover the rolls and gently brush the tops with the egg wash (1 egg whisked with a splash of milk). Sprinkle with sesame or poppy seeds if desired.

Lower the oven temperature to 375°F (190°C). Place the rolls on the middle rack and pour 1 cup of hot water into the bottom tray. Quickly close the oven door to trap the steam.

Bake undisturbed for 20 minutes. Then, remove the steam tray (if there’s still water), and continue baking for another 20 minutes. Rolls are ready when the internal temperature reaches 210°F (99°C).

Below are photos of the three stages: right after shaping, proofing, and baking.

Cool & Store

Remove the pan from the oven and let the rolls cool for 5 minutes. Lift the rolls out using the parchment paper and transfer them to a wire rack. Let cool another 5–10 minutes before separating and serving.

Store leftovers in a silicone bag at room temperature for up to 2 days, and toast them before serving. These buns are best when fresh, so if you plan to serve them over a few days, freeze and reheat in a warm oven (375°F / 190°C) for that fresh-baked feel.

These soft gluten-free sourdough rolls are perfect for breakfast, dinner, sandwiches, and sliders.

Enjoy!

More Gluten-Free Sourdough Recipes

If you love soft gluten-free sourdough, you will love these recipes:

• Soft and Cheesy Sourdough Breadsticks
• Gluten-Free Sourdough Muffins with Halloumi Cheese
• Gluten-Free Sourdough Cinnamon Rolls

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