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    Home » Gluten Free

    Gluten-Free Sourdough English Muffins (Vegan)

    Published: Jul 24, 2022 · Modified: Aug 11, 2023 by Natasha Levai · This post may contain affiliate links · 6 Comments

    Jump to Recipe

    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.

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    Jump to:
    • Why You Will Love This Recipe
    • What Is A Sourdough Starter?
    • Ingredients
    • Substitutes & Variations
    • Step-by-Step Instructions
    • Serving Suggestions
    • FAQ
    • 📖 Recipe
    • 💬 Community

    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 a wild yeast that is used to leaven sourdough bread. I use a brown rice gluten-free sourdough starter and I love baking my own gluten-free vegan 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 dough, or even chocolate chip cookies! For hamburgers, you can check out my gluten-free dinner rolls or fermented hamburger buns.

    New to gluten-free sourdough? Watch my tutorial for beginners!

    Ingredients

    Ingredients for gluten-free sourdough English muffins on a white surface.

    GF sourdough starter - use a mature starter, meaning it was fed, then rose to its full capacity, and is still bubbling. You can also use starter discard with an additional 7g of dry active/instant yeast or 20g of fresh yeast.

    GF flour - I am using my homemade gluten-free flour mix without potato starch but other GF flour will work, too. Just keep an eye on the texture of the dough, if it is too runny, you can add a bit more of your flour since it might be more absorbent than mine. The dough is supposed to be sticky but workable with greased hands!

    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 - either whole husks or powder will work well in this recipe.

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

    Substitutes & Variations

    You can use any oil or type of milk. Most gluten-free flour blends should work with this recipe!

    You can add cinnamon and raisins for a sweeter version of these English muffins or you can add some jalapenos to the dough for a spicy version!

    Step-by-Step Instructions

    Step 1 - Mix the dough

    In a medium-sized bowl combine psyllium husk, milk, water, oil, and sugar. 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.

    Once psyllium gel has formed (1-2 minutes after you mixed it), add the sourdough starter, and mix to incorporate. If you are using starter discard, add 7g of instant/active dry yeast or 20g of fresh yeast at this point.

    Wet ingredients combined with a whisk.

    Add dry ingredients to the wet ingredients and mix using your hands. Leave the dough to rise and ferment for anywhere from 1 to 3.5 hours. You can also leave the dough to ferment overnight in the refrigerator! If you are using starter discard with additional yeast, let the dough rise for 1 hour only.

    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 tablespoon 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 flour blend!

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

    Get my Gluten-Free Sourdough E-Book today!

    Gluten-Free Sourdough Recipes E-Book cover.

    📖 Recipe

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

    Gluten-Free Sourdough English Muffins

    Natasha Levai
    These delicious gluten-free sourdough English muffins are fluffy, soft, and full of flavor! A great idea for a Sunday breakfast.
    4.78 from 9 votes
    Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Cook Time 20 minutes mins
    Fermentation & Rise 2 hours hrs
    Total Time 2 hours hrs 35 minutes mins
    Course Breakfast, Snack
    Cuisine English, European
    Servings 8 muffins
    Calories 205 kcal

    Equipment

    • cast iron skillet optional, non-stick pan work as well
    • mixing bowls
    • 1 whisk
    • 1 rubber spatula

    Ingredients
      

    • 15 grams psyllium husk If using psyllium powder, use 13 grams. For more details read my psyllium husk for baking post.
    • 75 grams (⅓ cup) plant-based milk or regular milk
    • 175 grams water room temperature
    • 2 teaspoon sugar or maple syrup/honey
    • 2 tablespoon oil any vegetable or seed oil
    • ½ cup gluten-free sourdough starter If you are using starter discard, add 7g of instant/active dry yeast or 20g of fresh yeast
    • 286 grams (2 cups) gluten-free flour I am using my homemade blend with brown rice flour which for this recipe would be: 73g brown rice flour, 70g white rice flour, 143g starch of choice (cornstarch/tapioca/arrowroot/potato)
    • 2 teaspoon baking powder check the package to make sure it is gluten-free
    • 10 grams salt
    • cornmeal for coating optional

    Instructions
     

    • In a medium-sized bowl combine psyllium husk, water, milk, oil, and sugar. Whisk to combine and set aside.
    • In a separate bowl combine all the dry ingredients and whisk to combine.
    • Once psyllium gel has formed, add sourdough starter to the bowl and mix to incorporate. If you are using starter discard, add 7g of instant/active dry yeast or 20g of fresh yeast.
    • Add dry ingredients to the wet ingredients and mix using your hands. Leave the dough to rise anywhere from 1 to 3.5 hours at room temperature or overnight in the refrigerator. If you are using starter discard with additional yeast, let the dough rise for 1 hour only.
    • 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 tablespoon 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! However, you can use discard with this recipe if you need.
    - 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: 205kcalCarbohydrates: 37.8gProtein: 3.5gFat: 4.8gSaturated Fat: 0.8gCholesterol: 1mgSodium: 161mgPotassium: 261mgFiber: 3.5gSugar: 1.8gCalcium: 71mgIron: 1mg
    Keyword Gluten-free breakfast, Gluten-free English Muffins, Gluten-Free Sourdough English Muffins
    Tried this recipe?Let us know how it was!

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      Recipe Rating




    1. Sheryl says

      October 25, 2022 at 7:09 pm

      5 stars
      Looks good! I wonder if I can also put sausage or ham in it?

      Reply
      • Natashashome says

        October 25, 2022 at 7:18 pm

        Absolutely!

        Reply
    2. Kelsey says

      April 28, 2023 at 3:44 pm

      Is the water supposed to be mixed in with the wet ingredients? It’s listed as an ingredient but isn’t mentioned in the steps!

      Reply
      • Natasha Levai says

        April 28, 2023 at 4:59 pm

        Thank you so much for your comment! I just fixed the instructions. Yes, add the water to the wet ingredients!

        Reply
    3. Sarah Mazzulla says

      June 02, 2023 at 12:02 pm

      You mention gluten-free flour - should that be bread flour? All Purpose flour? Or doesn't it matter?

      Reply
      • Natasha Levai says

        June 02, 2023 at 4:55 pm

        You can use either flour! I am always using my homemade blends but I don't want to limit people to only those blends. You can use any type of GF flour blend, just keep an eye on the texture of the dough. If it is so wet that it is not workable even if you grease your hands, then add a little bit more flour as your blend might be a bit less absorbent than mine 🙂

        Reply

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    Natasha, the author of the blog.

    Hi, I'm Natasha! My gluten-free adventure began when I met my amazing husband, who has celiac. From that moment on, I've been happily baking gluten-free goodies almost every day. I can't wait to spread the love and share my tips and recipes with all of you!

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