Gluten-Free Sourdough English Muffins
Unlock the perfect combination of tangy sourdough flavor and fluffy, golden goodness with these Gluten-Free Sourdough English Muffins. Made with an active gluten-free sourdough starter and a blend of gluten-free all-purpose flour and tapioca starch, these muffins boast a soft, chewy texture and a beautifully crisp exterior thanks to a cornmeal dusting. Psyllium husk powder lends structure to the dough, while a slow fermentation process allows the flavors to develop, making each muffin irresistibly flavorful. Cooked on a cast iron skillet for that signature griddle-toasted finish, these muffins are perfect for breakfast sandwiches or slathered with your favorite spread. Whether you’re gluten-free or simply love sourdough, this recipe is a must-try for homemade bakery-style treats!
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Recipe Information
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)
Instructions
In a large mixing bowl, combine the gluten-free sourdough starter, warm water, plant-based milk, and olive oil. Whisk together until well-mixed.
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.
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.
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.
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.
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.
Heat a large cast iron skillet or griddle over medium-low heat. Lightly grease with a small amount of olive oil or coconut oil.
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.
Repeat with the remaining muffins, keeping cooked ones warm by wrapping them in a clean towel.
Cool the English muffins on a wire rack. Once fully cooled, split them in half with a fork and toast before serving.
Nutrition Facts
Calories |
2140 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.9 g | 42% | |
| Saturated Fat | 4.9 g | 25% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3086 mg | 134% | |
| Total Carbohydrate | 455.0 g | 165% | |
| Dietary Fiber | 28.6 g | 102% | |
| Total Sugars | 31.3 g | ||
| Protein | 11.9 g | 24% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 258 mg | 20% | |
| Iron | 6.3 mg | 35% | |
| Potassium | 294 mg | 6% | |
*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.
