Sourdough English Muffins Recipe (Gluten Free)
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!
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
- 350 grams warm water
- 17 grams whole psyllium husks (or 13g psyllium husk powder)
- 115 grams active gluten free sourdough starter (fed the night before or early in the morning of the day you'll be baking your bread)
- 25 grams olive oil
- 17 grams honey
- 350 grams Kim's gluten free bread flour blend (plus additional flour blend for kneading and shaping)
- 7 grams kosher salt
- 9 grams baking powder
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!
Tried this recipe?Tag @letthemeatglutenfreecake on Instagram so we can see!