Gluten-Free Sourdough English Muffins (Vegan)

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!

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 discard pancakes, sourdough pizza dough, or even chocolate chip cookies with discard! For hamburgers, you can check out my gluten-free sourdough dinner rolls or fermented hamburger buns.

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

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

Whisk to incorporate and set aside to let the psyllium gel form (2 minutes). As psyllium husk absorbs water it forms a gel that will add a bready texture to the muffins.

Step 2

Combine the gluten-free flour, salt, and baking powder in a separate mixing bowl. Stir well to incorporate.

Step 3

Once psyllium gel has formed (1-2 minutes after you mixed it), add the sourdough starter to the bowl with the wet ingredients, and whisk to incorporate.

If you are using starter discard instead of an active starter, add 7g of instant yeast to the dry ingredients (not active dry yeast as this type needs to be activated before using).

The active starter is the one you feed and discard from; starter discard is what you take away from the mother starter during feedings and keep in the refrigerator.

Step 4

Add the dry and wet ingredients together and mix with your hands or an electric mixer with the dough hooks attached.

The dough will be sticky but not too sticky to work with. It definitely shouldn't be dry and crumbly!

If the dough is too dry to shape, add more water. If your muffins turn out too dry, next time add more water to the dough.

Step 5

Turn the dough over onto a lightly floured surface and shape it into a ball.

Divide the dough into 8 equal pieces (mine were about 100g each) with a bench scraper or a knife.

Step 6

Grease your hands with oil to prevent sticking and shape each piece into a small ball, then slightly press each one into a disc.

Step 7

Add cornmeal to a plate and dip both sides of each muffin in it to prevent them from sticking to the frying pan.

Step 8

Place the shaped muffins onto a baking sheet lined with parchment paper, cover with a tea towel, and leave to ferment for 3.5-5 hours (or overnight in the refrigerator).

The muffins will puff up slightly but won't double in size.

If you are using instant yeast you only need to proof for 1-1.5 hours. In this case, your muffins will rise more and might even double in size.

Storing & freezing

Store these muffins in the refrigerator for up to 5 days and reheat before eating.

You can freeze these muffins in a freezer bag or an airtight freezer container for up to 3 months. To defrost, simply pop them into the microwave for 30 seconds or reheat in the oven at 350F/175C until soft and warm!

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!

- 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, it just might need more time to cook through.

- 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!