Gluten-Free Sourdough English Muffins
These delicious gluten-free sourdough English muffins are fluffy, soft, and full of flavor! A great idea for a Sunday breakfast.
Ingredients
- 15 grams psyllium husk If using psyllium powder, use 13 grams. For more details read my psyllium husk for baking post.
- 250 grams (1 cup) water room temperature
- 75 grams (⅓ cup) plant-based milk or regular milk
- 2 teaspoon sugar or maple syrup/honey
- 2 tablespoon oil any vegetable or seed oil
- ½ cup (140g) 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 (2 tsp) salt
- cornmeal for coating optional
Instructions
- In a medium-sized bowl combine psyllium husk, milk, water, oil, and sugar. Whisk to combine and set aside to let the psyllium gel form.
- Combine the dry ingredients in a separate bowl and mix to incorporate.
- Once psyllium gel has formed (1-2 minutes after you mixed it), add the sourdough starter, and stir to incorporate. If you are using starter discard, add 7g of instant yeast (not active dry).
- Add the dry ingredients to the wet ingredients and mix using your hands or an electric mixer with the dough hooks.
- 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).
- Grease your hands with oil to prevent sticking and shape each piece into a small ball, then slightly press into a disc.
- Dip both sides of each muffin in cornmeal to prevent sticking when cooking.
- Place the shaped muffins onto a baking sheet lined with parchment paper and leave to ferment for 3.5-5 hours (or overnight in the refrigerator). If you are using instant yeast you only need to proof for 1-1.5 hours.
- Preheat a cast iron pan or griddle over low heat for a few minutes. Don't add any oil or grease to the pan! Fry each muffin for 10-11 minutes on each side over low heat until deep golden brown.Let the muffins cool completely before slicing them! If you slice them too soon, they will be sticky on the inside.
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 to.
- 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 a bit 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
Nutrition
Serving: 1muffinCalories: 205kcalCarbohydrates: 37.8gProtein: 3.5gFat: 4.8gSaturated Fat: 0.8gCholesterol: 1mgSodium: 161mgPotassium: 261mgFiber: 3.5gSugar: 1.8gCalcium: 71mgIron: 1mg
Tried this recipe?Let us know how it was!