Gluten-Free Potato Sourdough Rolls

It took us quite some time to perfect the ideal gluten-free Sunday roll – crispy on the outside, soft and flavorful on the inside. Now we’re truly happy with the result and excited to share our favorite recipe with you!

 

For the Starter

• 140 g cold sourdough starter
• 80 g flour mix (e.g. Schär Bread Mix)
• 120 ml water, at room temperature
• Approx. 25 g sesame seeds
• 2 medium potatoes, cooked

For the Bread Dough

• 450 g flour mix (e.g. Schär Bread Mix)
• 500 g lukewarm water
• 30 g ground psyllium husk
• 20 g rice flour, for the work surface and the pot
• 16 g salt
• 1–2 g bread spice (e.g. from Pfeffersack & Söhne)

 

Sourdough Starter

Prepare the starter the evening before baking. In a large bowl, mix together the sourdough starter, flour mix (we use our own blend) and water. Cover the bowl with a lid and leave it to rest for 8–10 hours, or overnight, at room temperature (21–25 °C) until bubbly and risen.

Soak the sesame seeds overnight in a bowl with lukewarm water. Boil the two potatoes until tender, then peel them.

Bread Dough

In the morning, prepare the dry mix (flour mix and salt). Mix psyllium husk powder, flour mix, water, and bread spice into a gel. Add the mashed potatoes (e.g. pressed with a fork). Then add the sourdough starter and the soaked sesame seeds to the dry mix. Knead the dough well until fully combined (max. 3–5 minutes).

 

Shaping & Proofing

Form a roll about 8 cm in diameter, cut into 4 cm thick slices, and shape each piece into a small bun. Dip the tops in sesame seeds and score them lightly with a razor or bread knife. Place on a baking tray or in a large pot, cover, and let rise for 2–3 hours at 23–27 °C.

Baking – Option 1

Bake the buns in a cast-iron pot (a dusting of rice flour prevents sticking). Without preheating, bake for 70 minutes at 230 °C. Then remove the lid immediately and let cool.

Baking – Option 2

Bake the buns on a parchment-lined baking sheet with steam level 2, without preheating, for 50 minutes at 230 °C. The buns brown quickly – reduce the temperature slightly at the end if necessary.

Important: Let the buns cool completely before cutting to allow the crumb to set.

Storage: Keeps for about 1 week in the fridge or up to 3 months in the freezer.

ENJOY! ;-)