If you’ve been dreaming of warm, golden-brown sourdough English muffins that are soft on the inside and perfectly crisp on the outside — but gluten-free — you’re in luck. This recipe will guide you to make eight delightful gluten-free sourdough English muffins that rival any traditional version. Whether you enjoy them with butter, jam, or as the base for a breakfast sandwich, these muffins are sure to become a staple in your kitchen.
Why Make Your Own Gluten-Free Sourdough English Muffins?
Store-bought gluten-free bread products can be hit or miss, often lacking the taste and texture we crave. By making your own sourdough English muffins, you’re in complete control of the ingredients, ensuring they’re fresh, flavorful, and free from any unwanted additives. Plus, with the option to ferment the dough overnight, you can customize the flavor profile to suit your tastes. By doing so, you’ll be creating perfect sourdough English muffins.
Ingredients You’ll Need:
- 400g gluten-free all-purpose flour
- 8g xanthan gum
- 10g sugar
- 9g salt
- 175g active gluten-free starter (ensure your sourdough starter is bubbly and active before using)
- 110g whole milk (dairy-free alternatives like almond or oat milk work too!)
- 275g water
- 16g olive oil
- 1 egg
- Cornmeal (optional, for dusting)
Step-by-Step Directions:
1. Mix the Dry Ingredients:
In a large mixing bowl, combine the gluten-free flour, xanthan gum, sugar, and salt. Stir until evenly distributed for perfect sourdough English muffins.
2. Combine the Wet Ingredients:
In a separate bowl, whisk together the active gluten-free starter, milk, water, olive oil, and egg. Ensure all ingredients are well incorporated for your sourdough English muffins.
3. Bring It All Together:
Add the wet ingredients to the dry ingredients. Using a stand mixer with a paddle attachment, mix until the dough forms. It will have a thick, batter-like consistency. Don’t worry if it’s not as firm as traditional dough — this is normal for gluten-free recipes, especially for sourdough English muffins.
4. Bulk Fermentation:
Cover the bowl with a clean kitchen towel or plastic wrap. Allow the dough to ferment at room temperature until it doubles in size. For a tangier flavor, transfer the dough to the refrigerator and let it ferment overnight.
5. Prepare for Cooking:
Preheat your oven to 375°F (190°C). If you’re using muffin rings, grease them well and dust the inside with cornmeal to prevent sticking. Preheat a cast iron griddle or heavy-bottomed pan over medium heat.
6. Shape and Cook:
Using wet hands, divide the dough into eight equal portions. Shape each portion into a round, flat disk. If you’re using muffin rings, place the disks into the rings dusted with cornmeal.
Cook the muffins in the preheated pan for 3-4 minutes on each side, or until golden brown. Avoid overcrowding the pan; work in small batches for best results.
7. Finish in the Oven:
Once all muffins are browned, transfer them to a baking sheet. Bake in the preheated oven for 8-10 minutes or until the internal temperature reaches 190°F (88°C).
8. Cool and Serve:
Let the muffins cool completely on a wire rack. To split, use a fork to pierce the edges all the way around and gently pull apart to reveal the nooks and crannies inside. Toast and top your sourdough English muffin with your favorite spread or enjoy your delicious sourdough muffin as is!
Tips for Success:
- Use a Starter You Trust: Make sure your gluten-free sourdough starter is active and bubbly for the best rise and flavor.
- Don’t Skip the Xanthan Gum: This ingredient is essential for mimicking the elasticity that gluten provides in traditional bread.
- Customize Your Flavor: For a sweeter English muffin, increase the sugar slightly. For a more savory version, add a pinch of garlic powder or dried herbs to the dough.
Best Ways to Enjoy Your Gluten-Free Sourdough English Muffins:
These gluten-free sourdough English muffins are incredibly versatile and can be enjoyed in various ways. For a classic approach, toast them lightly and spread with butter or your favorite jam. They’re also perfect as a base for hearty breakfast sandwiches — try layering eggs, cheese, and bacon for a satisfying morning meal. For a more creative twist, use them as mini pizza bases or pair with avocado and smoked salmon for a gourmet treat.
Final Thoughts:
These homemade gluten-free sourdough English muffins are worth every bit of effort. Not only are they a delicious alternative to store-bought options, but they’re also a labor of love that’s sure to impress anyone you share them with. Give this recipe a try and experience the joy of freshly made, gluten-free baked goods that don’t compromise on taste or texture!
Check Out Our Other Gluten-Free Recipes:
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Gluten-Free Sourdough English Muffins
Equipment
- 1 Cast Iron Pan or Griddle
- 1 Stand Mixer or Whisk
- 8 Muffin Rings optional
Ingredients
- 400 g gluten-free all-purpose flour
- 8 g xanthan gum
- 10 g sugar
- 9 g salt
- 175 g active gluten-free starter ensure your sourdough starter is bubbly and active before using
- 110 g whole milk dairy-free alternatives like almond or oat milk work too!
- 275 g water
- 16 g olive oil
- 1 egg
- Cornmeal optional, for dusting
Instructions
- In a large mixing bowl, combine the gluten-free flour, xanthan gum, sugar, and salt. Stir until evenly distributed.
- In a separate bowl, whisk together the active gluten-free starter, milk, water, olive oil, and egg. Ensure all ingredients are well incorporated.
- Add the wet ingredients to the dry ingredients. Using a stand mixer with a paddle attachment, mix until the dough forms. It will have a thick, batter-like consistency. Don’t worry if it’s not as firm as traditional dough — this is normal for gluten-free recipes.
- Cover the bowl with a clean kitchen towel or plastic wrap. Allow the dough to ferment at room temperature until it doubles in size. For a tangier flavor, transfer the dough to the refrigerator and let it ferment overnight.
- Preheat your oven to 375°F (190°C). If you’re using muffin rings, grease them well and dust the inside with cornmeal to prevent sticking. Preheat a cast iron griddle or heavy-bottomed pan over medium heat.
- Using wet hands, divide the dough into eight equal portions. Shape each portion into a round, flat disk. If you’re using muffin rings, place the disks into the rings dusted with cornmeal.
- Cook the muffins in the preheated pan for 3-4 minutes on each side, or until golden brown. Avoid overcrowding the pan; work in small batches for best results.
- Once all muffins are browned, transfer them to a baking sheet. Bake in the preheated oven for 8-10 minutes or until the internal temperature reaches 190°F (88°C).
- Let the muffins cool completely on a wire rack. To split, use a fork to pierce the edges all the way around and gently pull apart to reveal the nooks and crannies inside. Toast and top with your favorite spread or enjoy as is!