1. 1. Combine Wet Ingredients: In a large mixing bowl, whisk together the active gluten-free sourdough starter, warm water, psyllium husk powder, olive oil, honey (or maple syrup), and salt until well combined. The mixture might look a bit thick or gelatinous due to the psyllium husk; this is normal. Let it sit for 5 minutes to allow the psyllium to absorb the liquid.

2. 2. Add Dry Ingredients: In a separate bowl, whisk together the gluten-free all-purpose flour blend and baking powder. Gradually add the dry ingredients to the wet ingredients, mixing with a sturdy spoon or a stand mixer with a paddle attachment until a shaggy dough forms.

3. 3. Knead the Dough: Turn the dough out onto a lightly floured gluten-free surface. Knead for 5-7 minutes until the dough is smooth and cohesive. Gluten-free dough won’t develop gluten like traditional dough, but kneading helps distribute ingredients and build structure. The dough should feel pliable but not sticky.

4. 4. First Rise (Bulk Fermentation): Lightly grease a clean bowl with olive oil. Place the dough in the bowl, turning it once to coat. Cover the bowl with plastic wrap or a damp kitchen towel and let it rise in a warm spot for 2-4 hours, or until it has visibly increased in size (about 50%). The exact time will depend on the activity of your starter and the warmth of your kitchen.

5. 5. Shape the Rolls: Gently punch down the risen dough to release air. Divide the dough into 6-8 equal portions. On a lightly floured surface, shape each portion into an oval or cylindrical roll, about 5-6 inches long, resembling a sub roll. Place the shaped rolls on a baking sheet lined with parchment paper, leaving some space between them.

6. 6. Second Rise (Proofing): Loosely cover the rolls with plastic wrap or a damp towel and let them proof for another 30-60 minutes, or until they look slightly puffy. While they are proofing, preheat your oven to 400 F (200 C).

7. 7. Bake the Rolls: If desired, lightly brush the tops of the rolls with a little olive oil or water and sprinkle with sesame or poppy seeds. Bake for 25-30 minutes, or until the rolls are golden brown and sound hollow when tapped on the bottom.

8. 8. Cool Completely: Transfer the baked rolls to a wire rack and let them cool completely before slicing and serving. This is crucial for the texture to set properly.