Gluten Free Sub Rolls
Sourdough sub rolls made with teff flour and a 1-to-1 gluten-free flour. Soft, chewy and fully gluten-free.
Servings 6 people
Calories 520kcal
Ingredients
- 1/4 Cup Gluten-free sourdough starter active and bubbly
- 3 cups Gluten-free 1-to-1 baking flour I use Bob’s Red Mill 1-to-1
- 3 Cups Teff Flour certified gluten-free
- 2 Tsp Himalayan Salt
- 2 Cups Water
- 1 Tbsp Olive Oil
Instructions
- Begin with the starter and mix in the rest of the ingredients except for the olive oil. Knead just a little to make sure the flour is mixed and roll into a ball. Rub the olive oil on the dough ball and let the bread rise overnight covered with a towel.
- In the morning, break the dough into six equal roll like shapes and put on a baking tray. Cover and let rise for 6 hours.
- Place in a 450 degree oven and cook for 36 minutes. My oven is perfect at 38 minutes.
- Remove from oven. Let rest for a couple of minutes.
- Serve and enjoy!
Notes
Gluten-free: use a gluten-free sourdough starter, certified gluten-free teff flour, and a 1-to-1 gluten-free flour (I use Bob’s Red Mill). A wheat-based starter will add gluten.
Nutrition is an estimate per serving.
Nutrition
Calories: 520kcal | Carbohydrates: 108g | Protein: 13g | Fat: 4g