Preparation Steps

• In a large bowl, combine the active sourdough starter and lukewarm water. Stir until well combined.
• In a separate bowl, whisk together the gluten-free flour blend, tapioca starch, and salt.
• Gradually add the dry ingredients to the wet ingredients, mixing until a shaggy dough forms. Then, add the olive oil and mix until incorporated.
• Cover the bowl with plastic wrap and let it rest at room temperature for 12-18 hours, or until doubled in size and bubbly.
• Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
• Gently deflate the dough and divide it into 8 equal portions. Shape each portion into a round roll.
• Place the rolls on the prepared baking sheet, leaving some space between them.
• Bake for 18-20 minutes, or until golden brown and cooked through.
• Let the rolls cool on a wire rack before serving.