My Easy Gluten-Free Sourdough English Muffins Recipe Everyone Loves

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is a healthier fat alternative.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is lower in calories, and water is a budget-friendly option.

Make a psyllium gel by mixing 350 g of warm water with 17 g of whole psyllium husks and allow to gel.

Add 115 g of active gluten-free sourdough starter to the psyllium gel.

Incorporate 25 g of olive oil, 17 g of honey, 350 g of gluten-free bread flour blend, 7 g of kosher salt, and 9 g of baking powder into the mixture.

Mix the dough on high or medium-high for 5 minutes.

Prepare a sheet pan by lining it with parchment paper and sprinkling white cornmeal on top.

Dump the dough onto a floured surface and knead until smooth using the gluten-free bread flour blend.

Divide the dough into 3 oz (85 g) portions using a scale, or eyeball it if preferred.

Shape each portion into a round ball by bringing the sides up to the middle and pinching the top, then rolling it in your hand.

Place the shaped muffins on the prepared baking sheet a couple of inches apart, flattening them slightly.

Sprinkle more cornmeal on top of the muffins and cover them to rise until nearly doubled in size (30 minutes to 3 hours).

Heat about 1 tablespoon of butter in a cast iron skillet on low heat.

Carefully place the risen muffins upside down in the skillet and cover.

Griddle the muffins for 15 minutes, then flip them over and cover again to griddle for another 15 minutes.

Remove the muffins to a sheet pan briefly, then transfer them to a wire rack to cool completely.

Fork split the cooled muffins and toast them before serving with butter, jam, or other toppings.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens