Gluten-Free Sourdough English Muffins – a delicious recipe with flour, potato starch, yeast, xanthan gum, salt, active gluten-free. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
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 210u00b0F Transfer to a rack to cool completely before cutting and/or freezing.
219
kcal
Calories
10
g
Fat
25
g
Carbs
6
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 3/4 cup gluten-free flour (4 oz), 3/4 cup potato starch (4 oz), 1/4 teaspoon instant yeast, 1 teaspoon xanthan gum, and more.
Yes, Gluten-Free Sourdough English Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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