Gluten-Free Sourdough English Muffins

These delicious gluten-free sourdough English muffins are soft, flavorful, and crispy on the outside. For more recipes like that check out my gluten-free sourdough discard recipes collection!

Gluten-free sourdough English muffin cut in half on a plate with jam and butter.

Why You Will Love This Recipe

Flavor. These gluten-free English muffins are so good, I couldn’t stop snacking on them even without toppings!

Texture. The muffins are not dense, yet, not too crumbly. They are soft and airy just like the original English muffins!

Make-ahead recipe. Make and freeze these English muffins to use later!

What Is A Sourdough Starter?

A sourdough starter is wild yeast that is used to leaven sourdough bread. I use a gluten-free sourdough starter and I love baking my own gluten-free sourdough bread! All you need to make a starter is flour, water, and a little patience. Then, you can use it in bread or recipes like this one! Or you can make sourdough pancakes, pizza crust, or even chocolate chip cookies!

Ingredients

Ingredients on a white surface.

Eggs – use room-temperature eggs.

GF sourdough starter – use a mature starter, meaning it was fed, then rose to its full capacity, and is still bubbling.

GF flour – I am using my homemade gluten-free flour blend but other GF flour will work, too.

Milk – use any milk, plant-based or not.

Oil – I used sunflower oil and it works great but other types should work, too!

Psyllium husk – use whole husks, not powder. In this recipe, I am using both, psyllium husk and xanthan gum to create that great texture in the muffins.

Baking powder – check the package to make sure it is gluten-free.

Substitutes

For the vegan version just leave out the eggs.

Step-by-Step Instructions

Step 1 – Mix the dough

In a medium-sized bowl combine psyllium husk, milk, oil, and honey. Whisk to combine and set aside.

Psyllium husk mixture in a bowl with a whisk.

Combine dry ingredients in a separate bowl and mix to incorporate.

Dry ingredients in a bowl with a whisk.

In a large mixing bowl combine the eggs and the sourdough starter. Mix to combine.

Eggs and gluten-free sourdough starter in a bowl with a whisk.

Add the psyllium husk mixture to the bowl with the sourdough starter. Mix to incorporate.

Wet ingredients combined with a whisk.

Add dry ingredients to the wet ingredients and mix using your hands. Leave the dough to rise for 1-2 hours.

The dough brought together in a mixing bowl.

Step 2 – Shape the muffins

Start preheating the frying pan over medium-low heat. I strongly recommend using a cast iron pan as it does a better job of heating the muffins all the way through, unlike a non-stick pan. Once the dough has risen a bit (it doesn’t have to double), transfer it to the working kitchen surface and separate the dough into 8 parts.

The dough separated into 8 parts.

Grease your hands with oil (important) and shape each part into a ball.

English muffins shaped into a ball held by a hand.

Then, press the ball into a disc.

English muffin shaped into a disc held by a hand.

Dip both sides in cornmeal and repeat the process with the remaining muffins.

Dipping a muffin disc in cornmeal.

Step 3 – Fry the muffins

Add about 1 tbsp of oil to the pan and place four muffins in it. Turn the heat to the lowest and fry the muffins for about 4-5 minutes on one side. Keep checking that the muffins are not burning. Once they become dark brown, flip them onto the other side and turn the heat to medium-low. Fry until the internal temperature of the muffins reaches 210F/100C or until dark brown on the other side.

English muffins frying in a cast iron pan.

If the muffins are browned before cooking through, preheat the oven to 350F/175C and bake the muffins until their internal temperature reaches 210F/100C (a few minutes). Depending on a pan and the stove, your muffins might get really brown really soon. To avoid burning them, you must continue cooking them in the oven! Let the English muffins cool for about 20 minutes before cutting into them as the crumb is still setting during the cooling time.

Gluten-free sourdough English muffins on a blue towel.

Serving Suggestions

Make a sandwich with your English muffins by adding a fried egg, meat, veggies, and your favorite sauce!

Or spread some butter and jam onto the muffins for a sweet breakfast.

Expert Tips

Use a mature starter, meaning a starter that was fed a few hours ago and is rising and bubbling. It will help with fermentation and airy texture in the muffins!

– You can ferment English muffins for longer and even overnight in the refrigerator for more sourness.

Use a cast iron pan to help the muffins cook through before the sides get too brown! Non-stick pans don’t transfer heat as well as cast iron does. However, if you don’t have a cast iron pan or griddle, a non-stick pan will do, too. Just you might need to partially bake the muffins in the oven.

Grease your hands with oil before shaping English muffins as the dough will be sticky. Don’t add extra flour to the surface or to your hands!

– If you find it hard to get the muffins to cook through, make them thinner the next time.

FAQ

Can I Freeze Gluten-Free English Muffins?

Yes! Freeze them individually on a piece of parchment paper or in plastic wrap, then place the muffins into a freezer bag or container. To defrost, thaw English muffins in the refrigerator overnight, pop them into the microwave for 30-60 minutes, or reheat them in the oven for a few minutes at 350F/175.

Is Sourdough Gluten-Free?

Sourdough is gluten-free if it is made with gluten-free flour. Otherwise, sourdough is not gluten-free.

What Flour Is Best For Gluten-Free English Muffins?

You can use any premade flour mix, I love using my nightshade-free gluten-free flour blend!

If you liked this recipe, you might also like my fluffy sourdough dinner rolls, bagels, and soft pretzels with starter discard!

Gluten-free sourdough English muffin cut in half on a plate with butter and jam.

Gluten-Free Sourdough English Muffins

Natasha
These delicious gluten-free sourdough English muffins are fluffy, soft, and full of flavor! A great idea for a Sunday breakfast.
5 from 4 votes
Prep Time 15 mins
Cook Time 20 mins
Fermentation & Rise 2 hrs
Total Time 2 hrs 35 mins
Course Breakfast, Snack
Cuisine English, European
Servings 8 muffins
Calories 239 kcal

Equipment

Ingredients
  

  • 10 grams psyllium husk not powder
  • 150 grams (⅔ cup) plant-based milk or regular milk
  • 2 tbsp honey or maple syrup
  • 2 tbsp oil any vegetable or seed oil
  • 2 eggs room temperature
  • 1 cup gluten-free sourdough starter mature
  • 286 grams (2 cups) gluten-free flour
  • 1 tsp xanthan gum omit if your blend already contains it
  • 2 tsp baking powder check the package to make sure it is gluten-free
  • 10 grams salt
  • cornmeal for coating

Instructions
 

  • In a medium-sized bowl combine psyllium husk, milk, oil, and honey. Whisk to combine and set aside.
  • In a large mixing bowl combine the eggs and the sourdough starter. Mix to combine.
  • Add the psyllium husk mixture to the bowl with the sourdough starter. Mix to incorporate.
  • Add dry ingredients to the wet ingredients and mix using your hands. Leave the dough to rise for 1-2 hours.
  • Start preheating the frying pan over medium-low heat. I strongly recommend using a cast iron pan as it does a better job of heating the muffins all the way through, unlike a non-stick pan. Once the dough has risen a bit (it doesn't have to double), transfer it to the working kitchen surface and separate the dough into 8 parts.
  • Grease your hands with oil (important) and shape each part into a ball. Then, press the ball into a disc. Dip both sides in cornmeal and repeat the process with the remaining muffins.
  • Add about 1 tbsp of oil to the pan and place four muffins in it. Turn the heat to the lowest and fry the muffins for about 4-5 minutes on one side. Keep checking that the muffins are not burning. Once they become dark brown, flip them onto the other side and turn the heat to medium-low. Fry until the internal temperature of the muffins reaches 210F/100C or until dark brown on the other side.
  • If the muffins are browned before cooking through, preheat the oven to 350F/175C and bake the muffins until their internal temperature reaches 210F/100C (a few minutes). Depending on a pan and the stove, your muffins might get really brown really soon. To avoid burning them, you must continue cooking them in the oven! Let the English muffins cool for about 20 minutes before cutting into them as the crumb is still setting during the cooling time.

Notes

Use a mature starter, meaning a starter that was fed a few hours ago and is rising and bubbling. It will help with fermentation and airy texture in the muffins!
– You can ferment English muffins for longer and even overnight in the refrigerator for more sourness.
Use a cast iron pan to help the muffins cook through before the sides get too brown! Non-stick pans don’t transfer heat as well as cast iron does. However, if you don’t have a cast iron pan or griddle, a non-stick pan will do, too. Just you might need to partially bake the muffins in the oven.
Grease your hands with oil before shaping English muffins as the dough will be sticky. Don’t add extra flour to the surface or to your hands!
– If you find it hard to get the muffins to cook through, make them thinner the next time.

Nutrition

Serving: 1muffinCalories: 239kcalCarbohydrates: 43gProtein: 4.9gFat: 5.7gSaturated Fat: 1.3gCholesterol: 42mgSodium: 620mgPotassium: 121mgFiber: 5.4gSugar: 6.2gCalcium: 57mg
Keyword Gluten-free breakfast, Gluten-free English Muffins, Gluten-Free Sourdough English Muffins
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