This recipe is a good starter for making sourdough breads, rolls, pizza, and more! Keep in mind though, ingredients, amounts, cooking temp. and time may differ based on your bread making goals. Mini buns probably won't need to bake as long as regular sized buns and whatnot.

Step 1: BoM

1+1/2 cup fed gluten free sourdough starter

2-3 cups gluten free ap, bread, or 1-to-1 baking flour *

2 tbs olive oil

1 packet of active yeast

1 tsp sugar

1/4 tsp xanthan gum*

1 tbs sea salt

1/2 cup warm water (add more as needed if dough looks too dry during initial mixing stages)

Optional wash: egg+1/8 cup water, mixed or melted butter

*Omit xanthan gum if you use the 1-to-1 baking flour.

Step 2: Combine

Liquids first and yeast last, add all of your ingredients, including the sourdough starter to the bread machine and set on the "dough" cycle.

Step 3: Shape

Remove the dough from the bread machine and transfer to a lightly floured or oiled surface for shaping. If you want rolls, divide the dough into 8-12 equal sized sections and carefully roll them into balls. If you want baguettes, divide the dough in two and carefully roll them into logs.

When you are done shaping, put the dough on an oiled cookie sheet and cover to let rise for about an hour or until doubled in bulk.

During the last 15 minutes of rising, preheat your oven to 425.

Step 4: Bake

Before baking, give the bread an egg or butter wash for a crispy and shiny crust. Also, with a super sharp knife or scissors, make a couple slashes along the top of the bread. Bake for 16-20 minutes or until the tops are a nice golden brown.

You can also spray the inside of your oven a few times with water to create steam, which will help with producing a nice crust.