Gluten-Free Sourdough English Muffins

Delightfully chewy with golden, crisp edges, these Gluten-Free Sourdough English Muffins are a game-changer for anyone seeking a gluten-free breakfast staple. Made with an active gluten-free sourdough starter, tapioca starch, and psyllium husk powder for structure, this recipe delivers a soft, airy texture with that signature tangy flavor. Perfectly cooked on a stovetop, these muffins develop a rustic crust while remaining tender and light inside. Whether toasted with butter, layered with jam, or used for breakfast sandwiches, their versatility shines through. With a simple overnight fermentation option for added flavor and cornmeal-dusted edges for authentic charm, this recipe is an essential addition to any gluten-free baking repertoire.

Nutriscore Rating: 68/100

Prep Time:60 mins

Cook Time:20 mins

Total Time:80 mins

Servings: 8

Ingredients

• 1 cup Gluten-free sourdough starter (active and bubbly)
• 2.5 cups Gluten-free all-purpose flour
• 0.5 cup Tapioca starch
• 2 tablespoons Psyllium husk powder
• 2 tablespoons Granulated sugar
• 1 teaspoon Salt
• 0.5 teaspoon Baking soda
• 1 cup Warm water (approximately 110°F/45°C)
• 0.5 cup Unsweetened plant-based milk (e.g., almond, oat, or soy)
• 2 tablespoons Olive oil (or melted coconut oil)
• 2 tablespoons Cornmeal (for dusting)

Directions

Step 1

In a large mixing bowl, combine the gluten-free sourdough starter, warm water, plant-based milk, and olive oil. Whisk together until well-mixed.

Step 2

Add the gluten-free all-purpose flour, tapioca starch, psyllium husk powder, sugar, and salt to the bowl. Mix thoroughly with a wooden spoon or spatula until a thick, sticky dough forms.

Step 3

Cover the bowl with a clean tea towel or plastic wrap and let the dough rise at room temperature for 4–6 hours, or until it roughly doubles in size. Alternatively, for a more tangy flavor, refrigerate overnight and return to room temperature before the next step.

Step 4

Lightly flour your work surface with additional gluten-free flour. Turn the dough out onto the surface and gently knead it for 1–2 minutes, just until it holds together.

Step 5

Roll the dough to about 1-inch thickness using a rolling pin. Use a round biscuit cutter (or the rim of a glass) approximately 3 inches in diameter to cut out muffin rounds. Re-roll the scraps and repeat until all the dough is used.

Step 6

Dust a baking tray with cornmeal and place the rounds on top, spacing them about 1 inch apart. Sprinkle additional cornmeal on top of the rounds. Cover lightly with a towel and let the muffins rise for 30–45 minutes.

Step 7

Heat a large cast iron skillet or griddle over medium-low heat. Lightly grease with a small amount of olive oil or coconut oil.

Step 8

Carefully transfer the muffins to the skillet in batches, making sure not to overcrowd. Cook for 6–7 minutes on each side, or until the exterior is golden brown and the interior is cooked through. Adjust the heat as needed to prevent burning.

Step 9

Repeat with the remaining muffins, keeping cooked ones warm by wrapping them in a clean towel.

Step 10

Cool the English muffins on a wire rack. Once fully cooled, split them in half with a fork and toast before serving.

Nutrition Facts

Serving size	(1119.4g)

Amount per serving	% Daily Value*
Calories	2140.4

Total Fat 32.9g	0%
Saturated Fat 4.9g	0%
Polyunsaturated Fat g
Cholesterol 0mg	0%
Sodium 3086.5mg	0%
Total Carbohydrate 455.0g	0%
Dietary Fiber 28.6g	0%
Total Sugars 31.3g
Protein 11.9g	0%

Vitamin D 50IU	0%
Calcium 258.5mg	0%
Iron 6.3mg	0%
Potassium 293.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 13.7%

Protein: 2.2%

Carbs: 84.1%