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Gluten Free English Muffins (Vegan, Sourdough)

Gluten free English muffin recipe made with 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.

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Gluten Free English Muffins – Easy And Healthy

I love to bake my own gluten free 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.

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).

Homemade Gluten Free English Muffins Recipe (Vegan Dairy Free)

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

Whole grain gluten free English muffins (buckwheat, sorghum flour)
Gluten free English muffins made with buckwheat and sorghum flour (still vegan)

Savory or Sweet Options

Skinny gluten free English muffins with black currant jam
Skinny gluten free English muffins with black currant jam
Skinny gluten free English muffin sandwich: avocado, tomato, fried egg, fresh basil and dairy free ranch dressing
Skinny gluten free English muffin sandwich: avocado, tomato, fried egg, fresh basil and dairy free ranch dressing

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.

  1. A blend of gluten free flours (oat, cassava, arrowroot, flax seed).
  2. Vegan butter – I used Miyoko’s, or use oil.
  3. Gluten free sourdough starter (active, or use the sourdough discard).
  4. Psyllium husk (acts as a binder).
  5. Water / or non-dairy milk.
  6. Leavening agent (baking soda+ apple cider vinegar).
  7. Sweetener (optional).
  8. Salt.
Vegan Gluten Free English Muffins Ingredients

How To Make Vegan Gluten Free Sourdough English Muffins

  1. 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.
How To Make Vegan Gluten Free English Muffins
How To Make Vegan Gluten Free English Muffins

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.

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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.

Thin Gluten Free English Muffins

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.

Gluten free English muffins recipe with gluten free sourdough starter - easy, healthy, homemade comfort food in just 30 minutes. No yeast, no baking rings required. Learn how to make gluten free English muffins (dairy free, vegan) with a how-to video and instructions.   #glutenfree #englishmuffins #dairyfree #vegan

More Recipes With Gluten Free Sourdough Starter

More Gluten Free Dairy Free Breakfast Recipes

gluten free sourdough English muffins
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Gluten Free Sourdough English Muffins Recipe (Vegan) + Video

Easy gluten free English muffin recipe made with 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.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Breakfast, Snack
Cuisine: Clean Eating, Dairy Free, Gluten Free, Vegan
Servings: 4 muffins
Calories: 223kcal
Author: HealthyTasteOfLife
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Ingredients
 

Instructions
 

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.

Video

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Notes

 
The flour: If you don’t have oat flour, make your own by using a blender or spice grinder: mix your gluten free rolled oats until finely ground. You can also use this gluten free pastry flour mix.
 
Storage:
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.
Defrost:
The gluten free English muffins can be thawed completely in the refrigerator overnight, heated in a conventional oven or in a toaster. Fork split the muffin, and serve.
To get the best texture (“nooks and crannies”), use a fork to split the muffin. Don’t slice it with a knife! 
 
Recommended products:
Tried this recipe?Mention @HealthyTasteOfLife or tag #healthytasteoflife!

Nutrition

Serving: 1muffin | Calories: 223kcal | Carbohydrates: 37.5g | Protein: 2.8g | Fat: 7.1g | Fiber: 3.4g | Sugar: 3.5g | Calcium: 1.6mg | Iron: 4.8mg

The information shown is an estimate provided by an online nutrition calculator.

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Recipe Rating




Heather

Sunday 10th of January 2021

If using the quick brown rice flour + water/milk for the sourdough starter, how long does it have to sit? Or do you really need the fermented sourdough starter for this recipe?

HealthyTasteOfLife

Monday 11th of January 2021

About 10-15 minutes would be enough. But using the sourdough starter would yield a much better taste.

Ben

Saturday 17th of October 2020

I tried them today, I'm really impressed how easy it is, no need to wait 4-5 hours until they rise.

HealthyTasteOfLife

Saturday 17th of October 2020

I'm really glad you tried them!