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
Please do not skip the cooling step, as if you cut into these rolls too soon you run the risk of encountering a gumminess to these rolls. Gluten-free baked goods require some cooling time for the best texture results.Please see the full post above this recipe cards for LOTS of valuable information!