Gluten-Free Cracked Peppercorn Sourdough Rolls
Fun and flavorful gluten-free sourdough rolls with cracked peppercorns make a wonderful side dish or use as gluten-free sourdough buns. Vegan and gum-free!
❤️ Why You Will Love This Recipe
- This is a very easy gluten-free sourdough bread roll recipe – great for newcomers to sourdough baking!
- These gluten-free rolls are packed with not only sourdough flavor, but a delightful cracked peppercorn flavor. If you are a peppercorn salad dressing fan, you will love these rolls!
- They are warming, comforting and satisfying.
- Naturally gluten-free, vegan, dairy-free, soy-free and xanthan gum-free.
🥣 What You Will Need To Make This Recipe
Mixing bowl: I like to use a large stainless steel mixing bowl for this recipe.
Baking sheet: A good baking sheet or large baking pan will get the job done.
Parchment paper: Parchment paper will prevent the rolls from sticking to the baking sheet.
🧂 Ingredients and Substitutes
Millet flour: Millet flour adds both nutrition and flavor, but lends a fluffiness to these rolls as well. If you do not have millet, sorghum flour is a suitable substitution.
Tapioca flour: Tapioca flour, also known as tapioca starch adds a nice chewiness reminiscent of the gluten in conventional wheat flour. If you do not have tapioca starch, any gluten-free starch will do. Potato starch and arrowroot starch are two of my faves.
White rice flour: White rice flour adds a nice stretchiness to the dough. Do not replace white rice flour with brown rice flour, as they are very different. If you need to substitute white rice flour, use more tapioca starch instead.
Almond flour: Almond flour lends moisture, nutrition and flavor to these rolls. If you do not have almond flour or would like to make these rolls nut-free, use a gluten-free all purpose flour blend or cassava flour instead.
Psyllium husk powder: Psyllium husk powder acts as an egg substitute in this recipe, as well as adds fiber, moisture and structure to these gluten-free rolls. If you do not have psyllium husk powder or are sensitive to it, you can use ground flaxseed instead. If you are not vegan, you can also replace the psyllium husk powder with one egg and reduce the milk to 2 cups instead.
Granulated sugar: I love to use coconut sugar due to the natural minerals it adds, but any granulated sweetener will work here — regular white cane sugar, brown sugar or even a granulated sugar-free sweetener.
Salt: I love to use pink Himalayan salt, but any salt will do. This simply enhances the flavors in these rolls.
Oat milk: I’m a big fan of the creaminess and flavor of oat milk and use it in most baked goods. Having said that, you can use regular dairy milk or any dairy-free alternative milk you prefer instead. And, even water in a pinch!
Sourdough starter: I like to use my personal gluten free sourdough starter recipe in these rolls, but you can use any starter or starter recipe you prefer.
Crushed peppercorns: I like to use a mix of black peppercorns and rainbow peppercorns in this recipe. I simply pour them into my mortar and pestle and crush them lightly. Alternatively, you can pulse them in a blender or food processor.
Oil: Oil is an optional ingredient, but it does help create a nice golden crust on these rolls. I like to use avocado oil, but any oil will do.
🔪 How-to Make
Making gluten-free sourdough rolls is as simple as mixing the dry ingredients and wet ingredients in a bowl, allowing the dough mixture to rise, dividing the dough into dinner roll portions, and baking until golden brown. Easy peasy!
🥯 Serving Ideas
- Use these rolls as gluten-free buns by slicing them in half horizontally and topping with your favorite sandwich fixings and condiments.
- Serve this bread recipe alongside any savory main course, just as you would any dinner roll. I personally enjoy these rolls alongside stewed potatoes and mac and cheese!
- Top with vegan gravy.
- Serve with pickled cabbage or vegan cream cheese.
- Dip in a good hot sauce.
- Sprinkle with shredded cheese or vegan shredded cheese and pop under the broiler in the oven for a few minutes for some deliciously cheesy rolls.
- Serve with a big salad.
❓ Frequently Asked Questions
This gluten-free bread will keep lightly covered at room temperature for up to 24 hours. Any longer, and I advise storing them in an airtight container in the refrigerator for up to 5 days. Reheat in a 350°F oven until warm throughout before serving.
Yes. While the flavor and texture will not be exactly the same, you can replace the homemade flour blend I use in these rolls with a gluten- free all purpose flour blend.
While I haven’t tested it with this recipe, I have replaced the gluten-free sourdough starter with yeast in many other gluten-free baking recipes. If you want to give it a go, I recommend using 1 1/2 teaspoon of active dry yeast, plus adding an additional 1/3 cup milk. If you try this method, I would love to hear about it in the comments!
Yes, most certainly! You can omit the peppercorns or replace them with any mix-in you prefer. For some ideas, see below!
🌶️ Variations
Not a fan of peppercorns? You can use this gluten-free sourdough rolls recipe as the base for any mix-in you prefer. Here are some of my favorites:
- Ground cinnamon and mini chocolate chips.
- Shredded cheddar cheese or parmesan cheese.
- Garlic powder and Italian seasoning.
- Everything seasoning.
- Sunflower seeds or poppy seeds.
- Raisins or other dried fruit.
- Red chili flakes or minced fresh chiles.
🍞 More Delicious Gluten Free Recipes You Might Like
Best Gluten Free Vegan Bread Loaf
Gluten-Free Sourdough Rolls
Ingredients
- 1 cup millet flour
- 1 cup tapioca flour
- 1 cup white rice flour
- ½ cup almond flour
- 2 tablespoons psyllium husk powder
- 1 tablespoon granulated sugar of choice, I like coconut sugar
- 1 teaspoon salt
- 2 ¼ cups oat milk or any milk of choice
- ½ cup gluten free sourdough starter
- ¼ cup crushed peppercorns I like to use black or rainbow, see post for more info
- oil any kind, for brushing (optional)
Instructions
- In a large mixing bowl, combine millet flour, tapioca flour, white rice flour, almond flour, psyllium husk powder, sugar and salt. Mix until well combined.
- Add the milk and sourdough starter to the dry ingredients. Mix until a smooth dough forms. Gently fold in the crushed peppercorns.
- Cover the mixing bowl with a damp dish towel and place in a warm place to rise and proof the dough for one hour.
- After one hour has passed, preheat the oven to 450°F.
- Line a baking sheet with parchment paper.
- Divide the dough into 10 portions about the size of your fist. Roll the dough portions into balls and place on the parchment-lined baking sheet.
- Score the dough in any manner you prefer (I like to simply slice an "X" into each roll using a wet knife). Then brush each roll with oil, if using (it helps develop a golden crust, but omit if oil-free is preferred).
- Place the sourdough rolls into the oven and bake for 25-30 minutes (I find 28 minutes to be just about right) or until firm, golden and the rolls sound hollow when tapped on their bottoms.
- Allow the rolls to cool (either on the baking sheet or a cooling rack) for at least 20 minutes before serving.
- Enjoy!
Notes
Nutrition
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I just never thought of adding peppercorn to a dough but I loved how these came out and the addition of the pepper made these perfect to serve with a salad.
Made these last week and can’t wait to make again. The texture and flavors were perfect
I found this bread to be spot on, it has the texture of ‘regular’ bread. We really liked it. Thanks for sharing.
I’m so happy to hear that! Thank you for sharing. 🙂
Can’t believe these are vegan! Great taste and texture. Love those peppercorns!
The peppercorns are absolutely my favorite part of this recipe – SO good! I will be making these again for sure.
I’m so happy to hear that! Thank you for sharing. 🙂