Gluten-Free Sourdough English Muffins

Recipe by duonyte
READY IN: 50mins


  • 34
    cup gluten-free flour (4 oz)
  • 34
    cup potato starch (4 oz)
  • 14
    teaspoon instant yeast
  • 1
    teaspoon xanthan gum
  • 1 14
    teaspoons salt
  • 1
    cup active gluten-free sourdough starter
  • 12 - 34
    cup water
  • 2
    tablespoons vegetable oil
  • 1
    large egg


  • Whisk dry ingredients together well.
  • Add the dry ingredients to the starter and beat until well-blended.
  • Add the water, oil, and egg to the mixture and beat on high speed for 2 to 3 minutes. The batter should resemble a thick paste.
  • Cover the bowl and allow the batter to rise for 1 to 2 hours. It won't double in size, but will be noticeably puffy.
  • Preheat your electric or stove top griddle to a medium heat and lightly spray 6 English muffin rings with oil. You can sprinkle the surface of the griddle inside the rings with cornmeal if desired to help prevent sticking.
  • When the griddle is hot, divide the batter among the rings; cook until the bottoms are set, then carefully remove the rings.
  • Cook for 7 to 10 minutes on the first side, then flip over.
  • Cook for another 7 to 10 minutes, or until the muffins reach an internal temperature of 210°F Transfer to a rack to cool completely before cutting and/or freezing.