Gluten-Free Sourdough English Muffins
English muffins are cooked on a griddle, which suits gluten-free dough well. The dough is thick, the heat is gentle, and a short finish in the oven makes sure the centers are cooked all the way through.
Psyllium husk gives the dough enough body to hold its shape without rings, so there is no special equipment to buy. Split the muffins with a fork to keep the nooks and crannies, then toast them.
Research-backed recipe. The amounts and times follow methods published by several gluten-free bakers, written here as an original recipe inside the ranges those methods share. Treat the times as a range, and let the look of the muffins make the call.
A note on celiac disease and shared kitchens. This kitchen also bakes wheat sourdough, so I cannot promise that these recipes are safe for celiac disease. They are written for gluten-free and gluten-sensitive bakers. If you have celiac disease, bake in your own gluten-free setup and read every ingredient label for a gluten-free certification. Ask your doctor what is right for you.
Which one is this?Compare all 3 English muffin recipes
These 3 English muffin recipes are close cousins. Here is how they differ, so you can pick the right one.
- Classic English Muffins6 hr 10 min · Makes 6 English muffins
Active starter and high-protein bread flour.
You want a classic bread-flour muffin and can give it most of a day.
- Soft Milk and Butter English Muffins3 hr 43 min · Makes 9 English muffins
Active starter and bread flour, with milk and butter in the dough and cornmeal or semolina for dusting.
You want a softer, richer muffin on a shorter schedule.
- Gluten-Free English MuffinsYou are here4 hr 20 min · Makes 8 muffins
Active starter with brown rice, sorghum and tapioca flours.
You bake gluten-free.
Why You’ll Love It
- No rings and no cutters, just wet hands and a skillet
- Griddled first and finished in the oven, so the centers are never doughy
- The dough rises on the counter, or chills overnight for an easy morning
- Fork-split and toasted, they hold butter and jam the way wheat muffins do
Ingredients
Volume measurements are included for convenience, but they’re approximate. A kitchen scale will always get you a more consistent result, especially for the flours and the starter.
- Whole psyllium husk (12 g): The binder. Use whole husks and not powder.
- Filtered water, warm (260 g / about 1 cup plus 1 Tbsp): Gels the psyllium. Keep it under 110°F (43°C) so it does not harm the starter.
- Honey (15 g / 2 tsp): Feeds the starter and helps the muffins brown.
- Gluten-free sourdough starter, active (150 g / about ½ cup plus 3 Tbsp): A bubbly starter gives the best rise.
- Brown rice flour (100 g / about ⅔ cup): The whole-grain base.
- Sorghum flour (80 g / about ½ cup plus 1 Tbsp): Adds body and flavor.
- Tapioca starch (80 g / about ⅔ cup): Gives the crumb a little chew.
- Olive oil (20 g / about 1½ Tbsp): Keeps the muffins tender.
- Fine sea salt (7 g / 1 tsp): Seasons the dough.
- White rice flour, for dusting (20 g / about 2 Tbsp): Keeps the rounds from sticking and gives the tops a classic dusted look.
Equipment
Gear guides: Sourdough Equipment Guide·Kitchen Scales·Banneton Sizing·Scoring Tools·Storing the Loaf·Pizza Stone vs. Baking Steel·Shop All Picks →
- Kitchen scale: weigh the flours, the starter and each portion of dough.
- Mixing bowl: for gelling the psyllium and mixing the dough.
- Whisk: mixes the psyllium gel smooth.
- Parchment paper: a non-stick surface for shaping and proofing the rounds.
- Cast iron skillet: the griddle for the first stage of cooking.
- Rimmed baking sheet: finishes the muffins in the oven.
- Cooling rack: lets steam escape so the crumb stays dry.
- Fork: splits the muffins and keeps the craggy interior.
Sample Schedule (Same Day)
Mix
- Gel the psyllium for 5 minutes
- Stir together the dough
Rise
- Rest 3 hours at room temperature
- Or refrigerate overnight
Cook
- Shape and proof for 30 minutes
- Griddle, then finish in the oven
Gluten-Free Sourdough English Muffins
Method
- Whisk the psyllium husk and honey into the warm water and let it gel for 5 minutes.
- Stir in the starter, brown rice flour, sorghum flour, tapioca starch, olive oil and salt until no dry streaks remain.
- Cover and rest at room temperature for 3 hours, until puffy. Or refrigerate overnight.
- Dust parchment with white rice flour. Divide the dough into 8 pieces of about 90 g and pat each into a round about ¾ inch thick.
- Cover and let the rounds proof for 30 minutes. Heat the oven to 350°F (175°C).
- Heat a cast iron skillet over medium-low heat. Cook the muffins in batches for 5 to 6 minutes per side, until deep golden brown.
- Move the muffins to a rimmed baking sheet and bake for 10 minutes, until firm.
- Cool on a rack for at least 20 minutes, then split with a fork.
Notes
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How to Make It
1Gel the psyllium. Whisk the psyllium husk and honey into the warm water and let it sit for 5 minutes until it thickens. The water should feel comfortably warm on your wrist.
2Mix the dough. Stir in the starter, brown rice flour, sorghum flour, tapioca starch, olive oil and salt until no dry streaks remain. The dough will be thick and sticky, firmer than a batter.
3Let it rise. Cover the bowl and rest the dough at room temperature for about 3 hours, until it looks puffy and slightly domed. In a hot kitchen it may be ready sooner. You can also refrigerate it overnight, which makes the dough easier to portion.
4Portion and shape. Dust a sheet of parchment with the white rice flour. With wet hands, divide the dough into 8 pieces of about 90 g each and pat each into a round about 3 inches across and ¾ inch thick. Dust the tops lightly and keep the rounds apart.
5Proof the rounds. Cover the rounds loosely and let them proof for 30 minutes. They will puff a little and feel soft. Heat the oven to 350°F (175°C) during this time.
6Cook on the griddle. Heat a cast iron skillet over medium-low heat. Cook 3 or 4 muffins at a time for 5 to 6 minutes per side, until deep golden brown. If they brown faster than that, lower the heat so the centers have time to set.
7Finish in the oven. Move the griddled muffins to a rimmed baking sheet and bake for 10 minutes. They should feel firm and sound slightly hollow when tapped on the bottom.
8Cool and split. Cool the muffins on a cooling rack for at least 20 minutes. Split each one around the edge with a fork instead of cutting, which keeps the craggy interior, then toast.
Tips & Troubleshooting
- Doughy center: Lower the skillet heat and add 3 to 5 minutes to the oven finish.
- Muffins spread flat: Pat the rounds thicker, about ¾ inch, and make sure the starter was active when you mixed.
- Dough sticks to your hands: Wet your hands instead of flouring them.
- Pale muffins: Raise the skillet heat slightly, and keep the honey in the dough.
How to Store
To store: Keep cooled muffins in a bag at room temperature for 1 day, then refrigerate them for up to 4 days. Split and toast to refresh.
To freeze: Freeze whole or pre-split muffins for up to 2 months and toast them from frozen.
Nutrition
Nutrition values are estimates per muffin and will vary based on exact ingredients used.
189
CALORIES
38
CARBS (G)
3
PROTEIN (G)
4
FAT (G)
0.5
SAT. FAT (G)
3
FIBER (G)
2.3
SUGAR (G)
341
SODIUM (MG)
Desi’s Notes
Published gluten-free sourdough English muffin methods cook the muffins gently on a griddle and finish them in the oven, and this recipe follows that pattern. Watch the first batch closely, because cast iron holds heat well and the second batch usually browns faster.
For a breakfast spread, add the Gluten-Free Sourdough Discard Pancakes or the Gluten-Free Sourdough Cinnamon Rolls. The muffins are another home for an active Gluten-Free Sourdough Starter, and the whole set lives on the Gluten-Free Sourdough page.
Before You Bake
Scaling this recipe up or down? Run your numbers through the Sourdough Calculator. And if you want a printable reference for troubleshooting or timing, browse all six Printable Quicksheets.
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