Gluten-Free Sourdough English Muffins

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dairy free, gluten free
Recipe photo
Hands-on time:
Baking time:
Total time:
Yield: 6 to 8 muffins

Recipe photo

Take gluten-free yeast baking to new heights with this sourdough recipe for a favorite European breakfast tradition. Complete with all the nooks and crannies, we think you'll find this tangy, chewy English muffin closer to the real thing than any other gluten-free version you've had on your table.

Gluten-Free Sourdough English Muffins

star rating (3) rate this recipe »
dairy free, gluten free
Hands-on time:
Baking time:
Total time:
Yield: 6 to 8 muffins
Published: 11/15/2012

Ingredients

Tips from our bakers

  • For storage, keep muffins in airtight container or freeze for prolonged shelf life.

Directions

see this recipe's blog »

1) Whisk dry ingredients together well.

2) Add the dry ingredients to the starter and beat until well-blended.

3) Add the water, oil, and egg to the mixture and beat on high speed for 2 to 3 minutes. The batter should resemble a thick paste.

4) Cover the bowl and allow the batter to rise for 1 to 2 hours. It won't double in size, but will be noticeably puffy.

5)Preheat your electric or stove top griddle to a medium heat and lightly spray 6 English muffin rings with oil. You can sprinkle the surface of the griddle inside the rings with cornmeal if desired to help prevent sticking.

6) When the griddle is hot, divide the batter among the rings; cook until the bottoms are set, then carefully remove the rings.

7) Cook for 7 to 10 minutes on the first side, then flip over.

8) Cook for another 7 to 10 minutes, or until the muffins reach an internal temperature of 210°F. Transfer to a rack to cool completely before cutting and/or freezing.

Yield: 6 to 8 muffins.

Reviews

1
  • star rating 12/07/2014
  • MarjorieInKansas from KS
  • I make these about once each week. After I grill them 7 minutes on each side, I place them in a 350 degree (F) oven on a cookie sheet on the middle rack of my oven and bake them until the internal temperature reaches 210 degrees, using a ThermoWorks Super-Fast Thermapen (bought at KAF). I check the internal temperature by taking the cookie sheet out of the oven and checking the internal temperature of each gluten-free English muffin. I place those whose internal temperature has reached 210 degrees on a cookie rack placed above a cookie sheet and let them cool. When they are cool, I use the BB's BEST Muffin Splitter (bought at KAF) to "cut" of "slice" each muffin in half. I place two of the "sliced" English muffins in a zip-lock quart baggie and place them in the freezer. When I want to enjoy one, I take the quart baggie out of the freezer, place it in the microwave oven until it's thawed (35 seconds to one minute), then toast the muffin halves in the toaster. Yum, yum, yum. Even people who are not GF enjoy these gems!
  • 07/06/2013
  • Jill from Wayne, Me
  • I have made these twice now, the second time I went lower on the temp and longer for the cook time. My husband and I really enjoy these they are very tasty.
  • star rating 02/17/2013
  • Cheri0570 from KAF Community
  • I don't nomally make gluten free, but I tried this recipe for a Girl Scout meeting since once of the girls in my troop is gluten-free. These turned out tasty right off the griddle and had good flavor, BUT the next morning they were so very dry. Maybe I did something wrong, since I'm new to gluten free baking.
    Considering the low amount of fat in these muffins, they are best frozen after cooked up and cooled down. You can split and toast them easily for fresh GF muffins in the morning! Most GF items will dry out some as they sit unless they have a high fat/sugar content. I hope this helps! Kim@KAF


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