Let Them Eat Gluten Free Cake

menu icon
subscribe
search icon

×

Sourdough English Muffins Recipe (Gluten Free)

Published: · Modified: by · This post may contain affiliate links · 2 Comments

Jump to Recipe Print Recipe

This is the BEST Sourdough English Muffins Recipe, with all those nooks and crannies that are the epitome of any great English muffin. The dough is a breeze to shape, they can be made in under 4 hours, and there's no need to turn on the oven!

split english muffin on flowered plate with whole english muffins in the background.

Some of the items linked in this post are affiliate links, meaning, at no additional cost to you, if you click through and make a purchase, I will earn a small commission.

Get ready for an onslaught of gluten free sourdough recipes, my friends! The sourdough bug has really bitten me hard lately and I can't stop trying all the things. I want to make a sourdough version of every single bread recipe on the website, so if you don't see something you're looking for, give it a few. It'll probably be on here before too long.

This English muffin recipe is made from the same dough as my same day sourdough. It's so easy to work with and shape, can be made in one day (yippee!), and honestly are the best English muffins I've ever had. And my husband and son agree. So let's get into it, y'all!

here's what you'll need

sourdough english muffins ingredients measured out and labeled.

Please see the recipe card below for full ingredient listing and amounts needed

  • Kim's gluten free bread flour blend - generally, a store bought blend won't work for any of my bread recipes. That being said, there are two semi-new ones that might work (but I haven't tested them, so do so at your own risk). Those are Caputo's and King Arthur Gluten Free Bread Flour. Please note that both of these contain wheat starch, which is supposedly safe for celiac but not for those with a true wheat allergy.
  • Gluten free sourdough starter - you must have a mature and active sourdough starter to make this recipe. If you don't have one established yet, head to my gluten free sourdough starter post to get that going first.
  • Whole psyllium husks - I strongly suggest you use the whole variety for this recipe, but if you can only find the powder, see the instructions in the recipe card below for how to substitute.
  • Baking powder - baking powder in a sourdough bread recipe? I know it sounds strange, but I often add baking powder along with yeast/sourdough starter in many of my recipes to give the bread a much needed boost.

making sourdough english muffins

parchment-lined sheet pan sprinkled with cornmeal.
  1. Step 1: Sprinkle cornmeal onto parchment-lined baking sheet; set aside.
kneading dough on floured marble surface.
  1. Step 2: Make dough per recipe instructions and knead on a well-floured surface until smooth.
dough divided into small pieces on marble surface.
  1. Step 3: Divide dough into equally-sized pieces.
shaping rolls into rounds on marble surface.
  1. Step 4: Shape into rounds.
round rolls on parchment-lined cornmeal sheet pan.
  1. Step 5: Place two inches apart on prepared baking sheet.
flattening round rolls on baking sheet.
  1. Step 6: With your hands, gently flatten each roll.
sprinkling cornmeal on top of flattened muffins.
  1. Step 7: Sprinkle rolls with cornmeal.
flattened rolls on baking sheet covered with plastic wrap.
  1. Step 8: Cover and let proof until nearly doubled in size.

Cooking muffins on the stovetop

No need to heat up the oven. We're "baking" these muffins in a covered skillet on the stovetop!

four rolls in buttered cast iron skillet.
  1. Step 1: Melt butter in skillet and place risen muffins in skillet.
four rolls in cast iron skillet covered with glass lid.
  1. Step 2: Cover and cook over low heat for 15 minutes.
muffins in cast iron skillet browned on one side.
  1. Step 3: Remove lid and gently flip over.
four muffins in skillet with glass lid on top.
  1. Step 4: Replace lid and continue cooking for another 15 minutes.
up close shot of one golden brown muffin on stainless steel spatula.

Rather Watch?

sourdough english muffins FAQs

Can I roll English muffin dough out and cut with a round cutter?

Yes, you are welcome to do that if you'd rather not shape each one separately. I would suggest rolling the dough out to approximately ½ inch thick.

Is it possible to bake English muffins instead of cook them on a stovetop?

Yes, although you may not get the same nooks and crannies texture. Bake at 400 degrees F for 10 minutes, flip, and bake for another 5-10 minutes.

Can I make English muffins using commercial yeast instead of a sourdough starter?

Yes, you can, but I haven't tested this particular recipe out with instant yeast. I do, however, have a batter-based gluten free English muffin recipe on the blog that uses instant yeast.

more gluten free sourdough recipes

split open toasted english muffin on flowered plate.

I hope y'all enjoy these English muffins as much as we do!

~Kim

split english muffin on flowered plate with whole english muffins in the background.

Sourdough English Muffins Recipe (Gluten Free)

Kim
This is the BEST Sourdough English Muffins Recipe, with all those nooks and crannies that are the epitome of any great English muffin. The dough is a breeze to shape, they can be made in under 4 hours, and there's no need to turn on the oven!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Proofing Time 1 hour
Total Time 1 hour 45 minutes
Course bread
Cuisine American
Servings 8 English muffins

Ingredients
 

  • PLEASE NOTE THAT ALL INGREDIENTS UNDERLINED AND COLORED PINK BELOW ARE LINKS. SIMPLY CLICK OR TAP ON THE LINK TO FIND THOSE INGREDIENTS (OR RECIPES) REQUIRED TO MAKE THIS RECIPE.

Same Day Sourdough Dough

Coating and Cooking

  • ¼ cup (35g) cornmeal (white or yellow)
  • 2 tbsp (28g) butter

Instructions
 

  • In the bowl of a stand mixer, add the warm water and psyllium husks. Stir or whisk to combine and let sit for 5 minutes until a thick gel forms.
  • Add the rest of the ingredients, in the order in which they are listed, and attach the dough hook. Knead on medium high for 5 minutes.
  • Dump dough out onto a well-floured surface and knead until smooth.
  • Divide into equally-sized pieces (I like to weigh them at 3 ounces each). Shape each into a round and place them on prepared baking sheet, about 2 inches apart.
  • Press down gently on each muffin to flatten into a disk that's about ½-inch thick. Sprinkle with more cornmeal.
  • Cover and let rise until nearly doubled in size, which could take anywhere from 2-4+ hours, depending on the ambient temperature in your kitchen and the time of year. PRO TIP: Turn your oven on to the lowest possible setting, allow it to fully heat up, and then turn your oven off and place the dough inside. OR boil water and place in a shallow pan in a turned off oven, and place the dough inside. OR use a proofing mat. OR turn your clothes dryer on (yep, you read that right!) for 5 minutes and then place your dough inside. ALL of these methods work very well for helping to proof dough.
  • When muffins have fully proofed, melt butter in a large skillet (I always use my cast iron skillet, but any skillet is fine) and gently place risen muffins (4 at a time) into skillet. Turn down heat to low, cover with a lid, and "bake" on the stove for 15 minutes.
  • Remove lid, carefully flip muffins over, replace lid, and continue to bake for another 15 minutes.
  • Remove from the skillet and let cool completely before using a fork to "split" then in half and toasting them.

Notes

Muffins will keep at room temperature in a covered container for up to 4 days. My preferred way to enjoy English muffins has always to toast them first. Toasting an English muffin is what brings out all those nooks and crannies they're famous for! 
Keyword english muffins, Gluten Free, same day, sourdough
Tried this recipe?Tag @letthemeatglutenfreecake on Instagram so we can see!

More Gluten Free Bread Recipes

Comments

  1. Cheryl Hopp says

    Every recipe of yours I have tried has turned out wonderful. When are you going to put all your great recipes in a cookbook?

    Reply

    • Kim says

      Awe, thank you so much! I would LOVE to do a cookbook one day. Just don't really know where to start and I'd probably need to hire people to help me.

      Reply

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating