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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Recipe Information
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)
Instructions
In a large mixing bowl, combine the gluten-free sourdough starter, warm water, and honey (or maple syrup). Stir until well mixed.
Add the gluten-free all-purpose flour blend, tapioca starch, psyllium husk powder, and salt to the bowl. Mix until a thick dough forms.
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.
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.
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.
Use a 3-inch round cutter (or a glass) to cut out the English muffins. Re-roll any scraps to make additional muffins.
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.
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.
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.
Transfer the cooked muffins to a wire rack to cool completely before slicing.
Nutrition Facts
Calories |
183 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 2.3 g | 3% | |
| Saturated Fat | 0.3 g | 1% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 335 mg | 15% | |
| Total Carbohydrate | 39.9 g | 15% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 1.9 g | ||
| Protein | 1.1 g | 2% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 10 mg | 1% | |
| Iron | 0.6 mg | 3% | |
| Potassium | 27 mg | 1% | |
*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.
