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Stack of gluten-free sourdough English muffins with one split open and buttered

Gluten-Free Sourdough English Muffins

Griddled gluten-free sourdough English muffins with a craggy, fork-split crumb, finished in the oven so the centers cook through.
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Prep Time 20 minutes
Cook Time 30 minutes
Rest / Ferment Time 3 hours 30 minutes
Total Time 4 hours 20 minutes
Servings: 8 muffins
Course: Bread
Cuisine: British
Calories: 189
Ingredients Equipment Method Notes

Ingredients
  

  • 12 g whole psyllium husk
  • 260 g (about 1 cup plus 1 Tbsp) filtered water, warm
  • 15 g (2 tsp) honey
  • 150 g (about ½ cup plus 3 Tbsp) gluten-free sourdough starter, active how to make a gluten-free starter
  • 100 g (about ⅔ cup) brown rice flour
  • 80 g (about ½ cup plus 1 Tbsp) sorghum flour
  • 80 g (about ⅔ cup) tapioca starch
  • 20 g (about 1½ Tbsp) olive oil
  • 7 g (1 tsp) fine sea salt
  • 20 g (about 2 Tbsp) white rice flour, for dusting

Equipment

  • Kitchen scale
  • Mixing bowl
  • Whisk
  • Parchment paper
  • Cast iron skillet
  • Rimmed baking sheet
  • Cooling rack
  • Fork

Method
 

  1. Whisk the psyllium husk and honey into the warm water and let it gel for 5 minutes.
  2. Stir in the starter, brown rice flour, sorghum flour, tapioca starch, olive oil and salt until no dry streaks remain.
  3. Cover and rest at room temperature for 3 hours, until puffy. Or refrigerate overnight.
  4. 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.
  5. Cover and let the rounds proof for 30 minutes. Heat the oven to 350°F (175°C).
  6. 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.
  7. Move the muffins to a rimmed baking sheet and bake for 10 minutes, until firm.
  8. Cool on a rack for at least 20 minutes, then split with a fork.

Notes

Cook time covers griddling in two batches and the oven finish. The rise time includes the 3 hour first rise and the 30 minute proof. The dough can also chill overnight in the refrigerator.