Gluten-Free Sourdough English Muffins (Vegan, No Yeast) Recipe -

Gluten-Free Sourdough English Muffins (Vegan, No Yeast) Recipe

Quick gluten-free sourdough English muffins cooked on a skillet and finished in the oven for a browned outside and soft center. Made with starter (active or discard), no commercial yeast, no rings, and no kneading, great for breakfast sandwiches or toast.

Course Breakfast, Snack

Cuisine American

Diet Gluten Free, Vegan

Prep Time 10

Cook Time 20

Total Time 30

Servings English muffins

Calories 223kcal

Author Olga Caz

Ingredients

½ cup gluten free sourdough starter active or discard
⅓ cup oat flour or sorghum flour
⅓ cup arrowroot flour or other starchy flour
¼ cup cassava flour
1 tsp psyllium husk
1 tbsp flax meal very fine
2 tbsp vegan butter (I used Miyoko's), melted
⅓ cup + 1 tbsp non dairy milk (or water) warm
¾ tsp baking soda
¾ tsp apple cider vinegar or lemon juice
¾ tsp sea salt
1 tbsp maple syrup or honey (if not vegan) - optional

Instructions

Make The Dough

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.
When ready to cook, add the leavening agent (baking soda and apple cider vinegar) and mix to combine. This will create lots of air bubbles and provide some lift.
Pre-heat the skillet to med-low heat and the oven at 350F.

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.
You can make smaller balls or larger, it's up to you. Use greased hands to prevent sticking.

Cook (Skillet / Oven)

Spacing at least 1½ -2 inches apart place the balls on the preheated skillet and press dough balls into thick (or thinner) rounds. Brown both sides (about 2-3 minutes).
I'm using a non-tick oven safe ceramic pan, so I'm not using any grease. If you are using a regular one, spray the pan with oil before cooking.
Flip and cook the second side until brown, similar to pancakes.
Then transfer the muffins in the preheated oven (350F) and bake until they are cooked through inside (about 20-25 minutes).
Let cool at least 20 minutes before serving.

Video

If you can't see the video, make sure your ad-blocker is switched off.

Notes

Dough should be sticky (between batter and dough).
Add baking soda + vinegar right before cooking for best lift (this is your baking powder replacement).

Flour Variations

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 + freezing

Fresh muffins keep at room temperature 3–4 days. For longer storage, freeze up to 3 months. Pre-slicing them will allow you to separate them easier later while frozen.

Defrost

They 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!

Nutrition