Gluten-Free Sourdough English Muffins made with Bread Flour

Recipe by Jonathan Brasil
1 Review 5.0 out of 5 stars

Consider these gluten-free sourdough English muffins an opportunity to put your gluten-free sourdough discard to work while flexing your bread skills. With the help of sourdough starter, yeast, and baking powder, you’re sure to end up with just as many nooks and crannies as your favorite store-bought version. Slather on the butter and jam!

Prep
1 hr
Bake
30 to 35 mins
Total
4 hrs
Yield
12 medium 3" English muffins
Gluten-Free Sourdough English Muffins made with Bread Flour sliced on a plate with butter and jam - select to zoom
Gluten-Free Sourdough English Muffins made with Bread Flour sliced on a plate with butter and jam - select to zoom
Gluten-Free Sourdough English Muffins made with Bread Flour sliced on a plate with butter and jam - select to zoom
Gluten-Free Sourdough English Muffins made with Bread Flour sliced on a plate with butter and jam - select to zoom
Lots of Gluten-Free Sourdough English Muffins made with Bread Flour - select to zoom

Instructions

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  1. In the bowl of a stand mixer fitted with the flat beater attachment, combine all the ingredients except the cornmeal. Beat on medium speed until a smooth, sticky dough forms, about 2 minutes. (The ingredients can also be combined in a large bowl and mixed by hand — some lumps are OK in this case.) Cover the dough and set aside for 20 minutes. The dough will begin to firm up slightly during this time and look more like dough than batter.  

  2. Transfer the dough to an oiled or (gluten-free) floured surface. Gently knead the dough — fold the dough in half toward you (use a bowl scraper for assistance, if needed), then pat it down, rotate the dough 90° (a quarter turn) and fold again — until it becomes firmer to the touch, smoother, and easier to handle, 5 to 6 times. As you work, dust the work surface and the dough lightly with flour (or apply more grease), as needed, to prevent sticking. 

  3. Return the dough to the greased bowl and re-cover. Allow the dough to rise for 1 hour, or until very puffy. While the dough is rising, line a baking sheet with parchment, then sprinkle the surface with an even coating of cornmeal.  

  4. Divide the dough into 12 pieces (about 90g each). Shape each piece into a ball, then flatten each ball into a 3" round. 

  5. Place the rounds onto the cornmeal-coated baking sheet. Sprinkle an even coating of cornmeal on top of each round, then cover and let rise for 30 to 45 minutes, or until slightly puffy. 

  6. Toward the end of the rise time, preheat the oven to 350°F. Also, preheat a large electric griddle to 350°F or a large, ungreased skillet over medium-low heat. 

  7. Carefully transfer the rounds (about six at a time) right-side up to the griddle or skillet. Cook the first side for about 10 minutes, adjusting the heat as necessary for slow and even cooking, or until brown. Flip, then cook for another 10 minutes or until brown. 

  8. Transfer the first batch of English muffins to a baking sheet and bake for 10 to 15 minutes or until they reach an internal temperature of 207°F to 210°F when tested with a digital thermometer. 

  9. While the first batch is baking, repeat the cooking process with the remaining rounds. 

  10. Allow the gluten-free English muffins to cool completely on a rack before splitting in half, toasting, and serving. Store tightly wrapped at room temperature for 2 or 3 days; freeze for longer storage. 

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