This take on the Lenten classic adapts a King Arthur Flour recipe, changing it to gluten-free with flavors unlocked by a sourdough starter. Although the recipe calls for millet sourdough starter, you could also use brown rice or quinoa. The flavors will be slightly different but still very good.
Yield: a dozen 1 1/2 ounce buns.
Time to make: 45 minutes mixing and prep; 3 1/2 hours proof; 20 minutes oven dwell