How to Make a Gluten-Free Sourdough Starter + Gluten-Free Sourdough Dinner Rolls

traditionalcookingschool.com

Tatia Veltkamp

2 organic or pastured eggs

1 cup raw whole milk or dairy-free milk of choice 237 mL

½ cup pure water 118 mL

¼ cup grass fed butter or coconut oil, melted and cooled (57 mL)

⅓ cup raw honey 78 mL

½ cup gluten-free boosted brown rice sourdough starter 118 mL (see instructions above)

2 teaspoons sea salt 10 g

1 cup rice flour 125 g

1-¼ cups millet flour 151 g

1 cup tapioca flour 125 g

2 ½ tablespoons psyllium husk powder 20 g

2 tablespoons ground flaxseed 16 g

Directions at traditionalcookingschool.com

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