Gluten free English muffin recipe made with gluten free sourdough starter. You’ll have these homemade gluten free English muffins with a nice sour tang in just 30 minutes – perfect for breakfast sandwiches. Crunchy on the exterior and soft inside, these gluten free sourdough English muffins are also dairy free, vegan, yeast free and don’t require kneading or special rings for cooking.
Healthy Gluten Free English Muffins Recipe
I love to bake my own gluten free sourdough bread, and I love English muffins. But strangely had never considered the baking of English muffins at home before, I thought it would require too much work, so I was more inclined to make gluten free sourdough pancakes.
And now I’m convinced – homemade gluten free English muffins are infinitely better than anything sold in a store. My gluten free English muffins have a lot less starches (which are highly processed) and more organic whole grain flours . Plus I can avoid commercial yeast entirely!
The Basics of Sourdough Gluten Free English Muffins
The active starter in the dough makes the flavor and texture extra special. And the pre-fermented flours are more friendly to your gut.
This is also a perfect “make ahead and freeze” recipe, and doesn’t require too much preparation. Just make sure your starter is active before mixing the dough. If your starter is not active, refresh the starter with flour and water at least 3 hours before baking.
If you don’t have one, you can learn How to Make a Sourdough Starter. Or, the second best option is mixing brown rice flour (1/2 cup) with warm water or plant based milk (1/3 cup).
Gluten Free Vegan English Muffins Without Egg
First I thought about making a gluten free dairy free English Muffins recipe so I used an egg; it turned out ok. Then I tried it again without eggs and I didn’t see any difference, so of course I opted for a gluten free vegan English muffin recipe.
Make Them With Sorghum Flour and Buckwheat Flour
Related: Soft Buckwheat Bread Recipe (GF, DF)
Savory or Sweet Options
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Ingredients For Gluten Free Sourdough English Muffins
If you want your gluten free English muffins healthier, use whole grain gluten free flours like buckwheat and sorghum instead of oat flour and cassava flour. But you will still need some arrowroot starch as a binding agent in order to prevent excessive crumbling.
- A blend of gluten free flours (oat, cassava, arrowroot, flax seed).
- Vegan butter – I used Miyoko’s, or use oil.
- Gluten free sourdough starter (active, or use the sourdough discard).
- Psyllium husk (acts as a binder).
- Water / or non-dairy milk.
- Leavening agent (baking soda+ apple cider vinegar).
- Sweetener (optional).
How To Make Vegan Gluten Free Sourdough English Muffins
- First make the dough: mix all wet ingredients (see recipe card below), then add the psyllium husk and flax seed meal in order to soak and form a slightly gelatinous substance. Then add the rest of dry ingredients and give it a good mix. The dough should be sticky and soft something between “batter” and “dough”. Before preheating the skillet you can add the leavening agent (baking soda and apple cider vinegar) this will create lots of nice air bubbles. At this point you could leave your dough ferment for an hour or two (if you want a more tangy flavor) or proceed to baking right away.
2. Divide and shape the dough. Divide the dough in equal parts (1/3 -1/2 cup dough each), shape into rough balls using greased hands.
3. Cook. Spacing at least 1½ inches apart place the balls on the preheated skillet and press dough balls into thick (or thinner) rounds. Brown both sides and place the muffins in the preheated oven and bake until they are cooked through inside.
You Might Also Like: Gluten Free Sourdough Buns (No Egg, Vegan)
Store / Defrost Gluten Free English Muffins
Fresh gluten free sourdough English muffins will keep at room temperature for 3 to 4 days. For longer storage, pack the muffins into freezer bags and freeze up to 3 months. Pre-slicing them will allow you to separate them easier later while frozen.
To defrost, they can be thawed completely in the refrigerator overnight, heated in a conventional oven or in a toaster (use the frozen setting). Fork split the muffin, and serve.
More Recipes With Gluten Free Sourdough Starter
More Gluten Free Dairy Free Breakfast Recipes
- Healthy Strawberry Muffins (Gluten Free DF)
- Gluten Free Dairy Free Blueberry Muffins + Crumb Topping
- Healthy Gluten Free Crepes + Fillings (Dairy Free)
- 3 Dairy Free Waffles Recipes (Gluten Free) + Waffle Toppings
- Oat Flour Pancakes: Moist & Fluffy
- Gluten Free Sourdough Pancakes – Light, Fluffy & Dairy Free
Video: How To Make Gluten Free Sourdough English Muffins
Gluten Free Sourdough English Muffins Recipe (Vegan) + Video
- 1/2 cup gluten free sourdough starter - you can use the discard
- 1/3 cup oat flour - or sorghum flour
- 1/3 cup arrowroot flour - or other starchy flour
- 1/4 cup cassava flour
- 1 tsp psyllium husk
- 1 tbsp flax meal - (very fine)
- 1 tbsp maple syrup - or honey (if not vegan) but it's optional
- 2 tbsp vegan butter - (I used Miyoko's), melted
- 1/3 cup + 1 tbsp non dairy milk (or water) - warm
- 3/4 tsp baking soda
- 3/4 tsp apple cider vinegar - or lemon juice
- 3/4 tsp sea salt
The Dough For Gluten Free Sourdough English Muffins
- In a large bowl mix all wet ingredients (including the gluten free starter), then add the psyllium husk and flax seed meal in order to soak and form a slightly gelatinous substance.
- Then add the rest of dry ingredients and give it a good mix. The dough should be sticky and soft, something between “batter” and “dough”. At this point you could leave your dough ferment for an hour or two (if you want a more tangy flavor) or proceed to baking right away. Before preheating the skillet, add the leavening agent (baking soda and apple cider vinegar) this will create lots of nice air bubbles.
Divide and shape the dough:
- Using a spatula divide the dough in equal parts (1/3 -1/2 cup dough each), shape into rough balls using greased hands. You can make smaller balls or larger, it's up to you.
Cook / Bake
- Spacing at least 1½ -2 inches apart place the balls on the preheated skillet (medium low heat) and press dough balls into thick (or thinner) rounds. Brown both sides (about 2-3 minutes). If you aren't using a non-stick pan, spray the pan with oil before cooking.
- Then transfer the muffins in the preheated oven (350 F) and bake until they are cooked through inside (about 20-25 minutes).Let cool at least 20 minutes before serving.
The information shown is an estimate provided by an online nutrition calculator.
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