1. 1. Combine Wet Ingredients: In a large mixing bowl, whisk together your active gluten-free sourdough starter, warm water, granulated sugar (or honey), salt, and olive oil (or melted butter). The mixture should look slightly milky and have small bubbles from the starter.

2. 2. Add Dry Ingredients: In a separate bowl, whisk together the gluten-free all-purpose flour blend, baking powder, and baking soda. This ensures even distribution of the leavening agents.

3. 3. Form the Dough: Gradually add the dry ingredients to the wet ingredients, mixing with a wooden spoon or spatula until a shaggy dough forms. Continue to mix until all the flour is incorporated and you have a soft, slightly sticky dough. Avoid overmixing, as gluten-free dough can become crumbly.

4. 4. First Rise: Lightly grease a clean bowl with olive oil. Transfer the dough to the greased bowl, turning it once to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for 1 to 2 hours, or until visibly puffy and slightly increased in size. The exact time will depend on the warmth of your kitchen and the vigor of your starter.

5. 5. Shape the Rolls: Gently punch down the risen dough to release air. Turn the dough out onto a lightly floured surface (using gluten-free flour). Divide the dough into 12 equal pieces. Roll each piece into a smooth ball and place them in a greased 9×13-inch baking dish, leaving a little space between each roll.

6. 6. Second Rise and Preheat: Cover the baking dish again and let the rolls rise for another 30-45 minutes in a warm spot. During the last 15 minutes of this rise, preheat your oven to 375 F (190 C).

7. 7. Bake the Rolls: If desired, brush the tops of the rolls with the egg wash for a golden, shiny crust. Bake for 20-25 minutes, or until the rolls are golden brown on top and sound hollow when tapped on the bottom.

8. 8. Cool and Serve: Remove the rolls from the oven and let them cool slightly in the baking dish before transferring them to a wire rack. Serve warm and enjoy!