Gluten Free Sourdough English Muffins
Discover the perfect marriage of tangy sourdough flavor and soft, pillowy texture with these Gluten-Free Sourdough English Muffins! Made with a bubbly gluten-free sourdough starter and fortified with psyllium husk for structure, these muffins are delightfully chewy and naturally leavened. The recipe uses a blend of gluten-free all-purpose flour and tapioca starch, resulting in a tender crumb that toasts beautifully. A subtle hint of sweetness from honey or maple syrup rounds out the flavor, while a cornmeal-dusted exterior adds a delightful crunch. Best of all, these muffins are pan-cooked to golden perfection, making them achievable even without an oven. Perfect for breakfast sandwiches, topped with jam, or slathered with butter, they offer a wholesome, gluten-free upgrade to your morning routine.
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Ingredients
- 120 grams Gluten-free sourdough starter
- 250 grams Gluten-free all-purpose flour blend
- 50 grams Tapioca starch
- 8 grams Psyllium husk powder
- 5 grams Salt
- 15 ml Honey or maple syrup
- 250 ml Warm water
- 15 ml Olive oil
- 6 grams Baking powder
- 30 grams Cornmeal (optional, for dusting)
Directions
Step 1
In a large mixing bowl, combine the gluten-free sourdough starter, warm water, and honey (or maple syrup). Stir until well mixed.
Step 2
Add the gluten-free all-purpose flour blend, tapioca starch, psyllium husk powder, and salt to the bowl. Mix until a thick dough forms.
Step 3
Pour in the olive oil and knead the dough with your hands (or a stand mixer with a paddle attachment) until smooth and well combined. The dough will be sticky but manageable.
Step 4
Cover the bowl with a damp kitchen towel or plastic wrap and let the dough rise at room temperature for 5-6 hours, or until it has doubled in size and appears bubbly.
Step 5
Once the dough has risen, sprinkle a clean surface with a small amount of gluten-free flour or cornmeal. Turn the dough onto the surface and gently pat it into a 1-inch thick round.
Step 6
Use a 3-inch round cutter (or a glass) to cut out the English muffins. Re-roll any scraps to make additional muffins.
Step 7
Place the muffins on a baking sheet lined with parchment paper and dusted with cornmeal (if using). Let them rest for 15-20 minutes while you preheat a large skillet or griddle over medium-low heat.
Step 8
Stir the baking powder into 1-2 teaspoons of warm water to activate it, then gently knead it into each English muffin as you are ready to cook them.
Step 9
Cook the muffins in the preheated skillet for 6-8 minutes on each side, or until they are golden brown and firm to the touch. Use a lid to cover the skillet while cooking to ensure the insides bake evenly.
Step 10
Transfer the cooked muffins to a wire rack to cool completely before slicing.
Nutrition Facts
| Serving size | (751.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1469.9 |
| Total Fat 17.9g | 0% |
| Saturated Fat 2.2g | 0% |
| Polyunsaturated Fat 1.3g | |
| Cholesterol 0mg | 0% |
| Sodium 2568.8mg | 0% |
| Total Carbohydrate 322.8g | 0% |
| Dietary Fiber 17.0g | 0% |
| Total Sugars 14.4g | |
| Protein 7.9g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 60.9mg | 0% |
| Iron 4.0mg | 0% |
| Potassium 150.2mg | 0% |
Source of Calories