- Hands-on time:
- 10 mins. to 15 mins.
- Baking time:
- 15 mins. to 20 mins.
- Total time:
- 1 hrs 25 mins. to 2 hrs 30 mins.
- 6 to 8 muffins
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.
- 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.
Tips from our bakers
- For storage, keep muffins in airtight container or freeze for prolonged shelf life.