Gluten-Free Sourdough Cinnamon Rolls

Name: Information
Prep time: 4 h
Cook time: 30 min
Cuisine: United States

Written by: Maddie Miles

September 20, 2024

Time to read 4 min

Proofing time

3-4 hours

Cooking time

30 minutes

Servings

Why Gluten-Free Sourdough?

Sourdough is a naturally fermented bread traditionally made with flour and water, capturing wild yeast and beneficial bacteria to create its tangy flavor and chewy texture. While sourdough enzymes help break down gluten to make it more digestible, gluten can still be inflammatory for some—myself included. That’s why my recipes are gluten-free, using non-inflammatory flours like organic brown rice and millet. By combining these flours with the natural fermentation process of sourdough, I create a bread that’s both gentle on digestion and aligned with my wellness-first approach to baking. Sourdough is a slow, intentional process that, in some ways, mirrors the principles of herbal medicine—honoring the natural, time-tested methods that support health from the inside out.

Herbal Supplements for Women's Health:

Soothe: Designed to regulate hormones, support cycle regularity, and prevent PMS symptoms.

Crampy: If you need immediate relief from menstrual cramps, this tincture works quickly to ease discomfort.

Bitters: improves digestion and support nutrient absorption, and overall gut health.

Sleepy: promotes restful sleep and supports nervous system health.

Ingredients

This recipe is an adaptation of Natasha's Home recipe that you can find here. Since everyone has their own preferred process of working with sourdough, I have tweaked the recipe a bit to work well with my starter and processes.

Levain:

40 g active sourdough starter
80 g filtered or spring water, room temperature
35 g millet flour
30 g brown rice flour
15 g sorghum flour

Dough:

20 g psyllium husk
300 g water
200 g levain
100 g monk fruit sugar (or coconut sugar)
120 g warm almond milk
2 eggs room temp
100 g tapioca starch
150 g potato starch
250 g brown rice flour
2 tsp ground chia seed or more psyllium husk
2 tsp sea salt
2 tsp baking powder

Filling:

50 g coconut oil
100 g monk fruit sugar or coconut sugar
1.5 tbsp ground Ceylon cinnamon

Frosting:

I used this recipe from Minimalist Baker
In a pinch? Here is a healthier-for-you option you can buy at Whole Foods and Natural Grocers: Miss Jones Organic

Directions

Step 1: Make the Levain

In a glass mason jar, whisk together the sourdough starter and water. Next, add in the flours and mix until smooth. Loosely cover the jar and let the levain ferment at room temperature for 6-8 hours. Watch the levain to see when it is bubbly or has risen to a peak. Then, it is ready to use.

Step 2: Make the Psyllium Husk Gel

Add the psyllium husk to a bowl with water and whisk together. Set aside for 10 minutes until it becomes a thick gel.
Add the levain into the psyllium husk gel and mix together.

Step 3: Make the Dough

In a bowl, combine all the following ingredients: the psyllium husk and levain mixture, the eggs, sugar, and milk. Whisk together well.
In a large mixing bowl, combine the flour, starches, ground chia seed, sea salt, and baking powder.
Add the wet and dry ingredients together and mix with your hands, or, if using a stand mixer, you can use the dough hook to mix the wet and dry together ingredients together into a dough. Once the dough has formed, let it rest for 10 minutes.
While the dough is resting, oil a large piece of parchment paper with coconut or olive oil. Additionally, now is the time to make the filling.
When the dough is done resting, transfer it over to the oiled parchment paper. Put some oil on your hands to prevent sticking as you spread out the dough into a rectangle shape.
Spread the filling over the surface of the dough evenly.
Picking up the wider part of the rectangle, begin to roll the dough onto itself, pressing it as you roll to make sure it's tight.
Run a knife under cold water to cut each slice of cinnamon roll. Cut as many or as few as you'd like. The more slices, the smaller the cinnamon rolls will be.
Transfer the cinnamon rolls to an oiled baking dish or cast iron (preferred). Cover with a kitchen towel and let rise for 3 hours. Or, you may choose to cover the cinnamon rolls with saran wrap and let them ferment in the fridge overnight so you can bake them fresh in the morning.

Step 4: Baking

Optionally, you can spread an egg wash onto the cinnamon rolls before baking.
Preheat the oven to 350F/170C. Once the oven is ready, bake the cinnamon rolls for 30 minutes on the middle rack.
Take the cinnamon rolls out of the oven and let them cool for 15-20 minutes.
Once cooled, top them with your frosting of choice, or, eat them straight up! I have eaten them before with just a drizzle of sunflower seed butter and honey, and they were delicious! Enjoy!

Pairing Cinnamon Rolls with Herbs for Women's Health

Soothe: Designed to regulate hormones, support cycle regularity, and prevent PMS symptoms. It’s the perfect companion for women looking to balance their hormones naturally.
Crampy: If you need immediate relief from menstrual cramps, this tincture works quickly to ease discomfort.
Bitters: Great for gut health and liver detoxification, bitters can help improve digestion and support nutrient absorption.
Sleepy: For those nights when sleep seems out of reach, Sleepy promotes restful sleep and supports nervous system health.

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