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