Gluten Free Sourdough English Muffins
Tea will never be the same without these delightful sourdough English muffins. Fork-split nooks and crannies await a lathering of ghee, butters, and/or your favorite jam. Taste the tang of gluten free sourdough in each delicious bite and let your worries melt away. Is this the perfect tea-mate or what? Sounds like a commercial that instantly turns us into guppies gaping at the tele. Well, they really taste that good!
Tips – Perfect Fork-Split Sourdough English Muffins
This recipe is a snap to pull together; however, there are a few tips to help make the best English muffins.
- For best results, use our gluten free sourdough starter recipe- which you can find at this link.
- Use unfed sourdough starter. We do not feed our starter at least 18 hours at a minimum before using in a recipe. Also, starter may be room temp or just out of the refrigerator – we have not noticed a difference.
- Take care not to over-wet the batter. If you need a bit more water to incorporate the flour, start with one tablespoon and beat until smooth. This batter is MUCH thicker and stickier than pancake or cake batter.
- Time saver: refrigerate the batter overnight. Refrigeration allows the yeasts to develop and makes for very tasty English muffins. However, refrigeration is not necessary.
- Use muffin rings to maintain the shape of the dough (the batter is actually stiff enough to make muffins without using rings – so if you don’t have them – don’t sweat it.)
- Keep a lid on the muffins while they are cooking. The steam released during cooking will bring the internal temperature to between 205-210 degrees Fahrenheit (96-99 degrees Celsius) by the end of cook time.
- Just in case you have difficulty bringing the internal temperature to between 205-210 F, you may continue cooking the muffins in a preheated 350 F/ 177 C oven until done to avoid over-browning.
- If freezing: split with a fork after cooled and place parchment between each half. Freeze for up to a month in a freezer safe container.
- Employ little hands to help if you have them. Our family enjoys cooking together. Love makes everything taste better!
Special Thanks
We would like to send a special thank you to the fine folks who develop recipes at King Arthur Bread Co. We adapted one of their recipes to make delicious gluten free English muffins with our flour, Flour Farm Organic Gluten Free Flour Blend. Flour Farm may be purchased through our website or through our partners: Amazon.com & Azure Standard. If you choose to make this with another flour blend, please note that your results may differ.
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Please let us know how your gluten free sourdough English Muffins turned out! Did they perfectly fork-split? We love to receive feedback and pictures. Scroll down to the comment section below and leave a rating.
Peace & LOVE – Teri
P.S. Flour Farm gives back. We are committed to bringing healthy food to members of our community. If you are looking for equipment or ingredients used to make this recipe, please consider supporting Flour Farm and 2nd Harvest by clicking on this Amazon Associate link. We donate 50% of the profit made from Amazon purchases to 2nd Harvest, which is a local organization dedicated to feeding our children, our community and helping those in need. You will be sent directly to Amazon.com; we do not store any of your information. Thank you and share the love.
– Teri & Dave
Photos by DuPree Productions; Recipe updated 5.20 for clarity
GF Sourdough English Muffins
- Total Time: 1 hour 45 minutes
- Yield: 8 muffins 1x
- Diet: Gluten Free
Description
It’s a good day for tea and fork-split nooks and crannies! Enjoy our gluten free, Sourdough English Muffins with your favorite toppings.
Ingredients
Choose Gluten Free, Organic & Non-GMO Ingredients.
Note: If clicking the 2X or 3X scale boxes to the right, please know that weights listed in parentheses below may or may not change. Please take care to check amounts if increasing the recipe.
Substitutions: Do you need to swap out an ingredient? Click here for suggestions.
Sourdough: Use 100% Hydrated Starter; For our GF Sourdough Starter recipe, click here.
Dry
- 116g (4 oz) Flour Farm Organic Gluten Free Flour Blend (1 C + 1 T spoon & level)
- 116g (4 oz) Potato Starch (3/4 C spoon & level)
- 1/4 tsp Rapid Rise or Instant Yeast (.75g)
- 1 tsp Xanthan Gum (3.5g)
- 1 tsp Extra Fine Pink Himalayan Salt (6g)
Wet
- 133 ml (4.5 fl oz) Water, warm (1/2 C + 1 T)
- 2 T Avocado Oil, or your favorite oil (30 ml or 1 fl. oz)
- 1 Large Pasture Raised Egg (50g)
- 227g (8 oz) Gluten Free Sourdough Starter, unfed for 12–18 hrs & room temp preferred (1 C)
Instructions
Equipment: Digital Kitchen Scale (preferred,) 10-12″ Cast Iron Skillet, Muffin Rings, Mixing Bowls, Measuring Cups and Spoons, Rubber Spatula, Tongs
Before You Dive In – Prep: please read!
- Bring egg & starter to room temperature (preferred)
- Warm water to 100 F/38 C
- Grease or Goop muffin rings, if using
Step 1: In a liquid measuring cup or small bowl, whisk together the warm water, oil and egg. Set aside.
Step 2: In a large mixing bowl, or bowl to a stand mixer, whisk together the dry ingredients.
Step 3: Add the sourdough starter and beat on medium until incorporated. The starter will form very small balls of dough within the flour which resemble baby peas. They will blend out when you add the liquid.
Step 4: Turn the mixer to low and add the water/oil/egg blend. Beat until the flour is incorporated and begins to smooth out. If the batter looks chunky, or if the dry mix is not fully incorporated, add a tablespoon of warm water then beat. Repeat if the flour is still not blended in. Do not over-wet the batter. Continue to beat until dry mix is incorporated. Turn the mixer to medium high and beat for 3 minutes. The batter should be thick, sticky and smooth. Scrape down the sides of the bowl and stir with the spatula to blend.
Step 5: Cover the bowl and let the batter puff in a warm place for 1 hour. If your kitchen is colder (around 65 F and under, you may need up to 2 hours to let the dough puff.) You may refrigerate the dough at this time for up to 24 hours, covered. If not refrigerating, skip to Step 7.
Step 6: Remove the bowl from the refrigerator and allow to sit on the counter for at least 30 minutes.
Step 7: Preheat a greased skillet (we use cast iron,) or griddle to 350 F/177 C. If you do not have a thermometer, it’s best to set your stove top to medium-low. You will know when the skillet is hot enough when water droplets dance and evaporate on the surface.
Step 8: Use a 1/3 C measuring cup (or divide the batter evenly by 8,) to scoop out the batter and place in each muffin ring. We have four rings, so we cook muffins in batches. Smooth the top of the batter out with damp fingers and press into the ring shape. If you do not have muffin rings, press each drop of batter into a circular shape about 3″ in diameter (about 7.5 cm).
Step 9: Cook with the lid on for about 7 minutes. Use tongs to remove the rings. Check the underside of a muffin. It should appear golden brown. If not, cook for another minute or two. No need to replace the rings – muffins will hold their shape. When ready, use tongs to flip each muffin. Replace the lid and cook the other side for 7-9 minutes. Check for doneness. The internal temperature should read between 205-210 F/96-99 C and each side should appear deep golden brown.
Step 10: Transfer English muffins to a cooling rack and repeat steps 8-9 if necessary. When muffins are cool, split with a fork by inserting it in the middle of the side and gently lifting up. Make your way around the center of the muffin in a circle, using the fork to gently lift the top. Alternatively, you may use a knife to cut the muffin open, but the fork split method shows off the nooks and crannies beautifully. Toast, broil on low, or simply eat the muffins warm off the skillet with your favorite topping.
Enjoy!
Notes
Storage: English muffins should be eaten fresh within two days or frozen after cooled. If freezing, split each muffin first, then place parchment between the halves. Place in a freezer safe container for up to a month.
The nutrition information provided below is for the recipe as written. Each muffin weighs about 69g (2.5 oz).
- Prep Time: 1 hour 15 minutes
- Cook Time: 30 minutes
- Category: bread
- Method: stovetop
- Cuisine: English
Nutrition
- Serving Size: 1 English muffin
- Calories: 200
- Sugar: 1g
- Sodium: 310mg
- Fat: 5g
- Saturated Fat: .5g
- Unsaturated Fat: 4.5g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 25mg
Keywords: fork split gluten free sourdough English muffins
For more delicious gluten free recipes, visit our Flour Farm recipe page. Click on this link!
Hi there!
Thank you so much for this recipe! I just made a failed attempt of another recipe I was trying to convert from gluten to gluten free (mine came out gummy and wouldn’t cook through..merp!) and now am back to the drawing board trying to understand the differences that should be taken into account when making something gluten, hah.
This recipe seems great, but I also have an egg intolerance! I know a bunch of substitutes, but find that combining that with gluten free sometimes makes a recipe REALLY go wonky… can you recommend which types of egg substitutes may work best for this recipe? I’d love to experiment, just need a little guidance on which direction to start <3
Hello Moni! Thank you for reaching out. At present, I have not experimented with this recipe using an egg replacer; however, that being said, I have had quite a bit of luck using Bob’s egg replacer with other recipes. Flax eggs do not work well with the coconut flour in our blend. I am currently experimenting with liquid sunflower lecithin as an egg replacer, and I am happy to let you know how it goes. – Teri
Update: The recipe works well with either an egg replacer (Dave’s preference) or with liquid lecithin (my preference is sunflower as I am allergic to soy). Follow the directions for your egg replacer product. Muffins will feel a bit tacky after splitting, but that feeling will quickly disappear and they will toast up beautifully. To use liquid lecithin, substitute the egg with one teaspoon of liquid lecithin to the dry ingredients. Then add two tablespoons of water to the liquid mix. This may seem counter intuitive, but believe me, you do not want to mix water directly into liquid lecithin. Muffins rise a bit higher in the pan and have a fluffier texture when liquid lecithin is used. I do not use powdered or granulated lecithin, as neither fully incorporates into the batter unless dissolved at the correct hydration ratio. I find it MUCH easier to just use the liquid. Also, it’s best to split the muffins and place parchment between the halves before freezing them. Enjoy! – Teri
Ahhh! Thank you so much Teri! I can’t wait to try this and let you know how it turns out — I just got some of the bob’s egg replacer so it was meant to be! Thanks again for all of your help and following up with me <3