Gluten-free sourdough rolls

1. Mix the ingredients from day 1, cover with foil and leave to rise at room temperature for about 12 hours.
2. After rising, mix with the ingredients from day 2. Knead the dough in a food processor for a few minutes. Then we turn it out onto a floured board, where we make a soft dough.
3. If we have a well-worked dough, transfer it to a bowl and let it rise covered under foil for 3 hours at room temperature.
4. Divide the dough into 5 equal loaves. Sprinkle the worktop with rice flour.
5. Roll each loaf in rice flour and shape into rolls.
6. Leave covered for approx. 3-5 hours. After 5 hours they will be beautifully puffed and smooth.
7. Preheat the oven to 230°C and insert a tray that will be used for the brew.
8. Spray the rolls with water before putting them in the oven, pour boiling water into the bottom tray to create steam and bake for 15 minutes.
9. Remove the baking sheet, reduce the temperature to 200°C, sprinkle the rolls with water and bake for 20 minutes.
10. 10 minutes before the end of baking, spray again.
11. After baking, let the rolls cool on the wire rack.