Gluten Free Sourdough English Muffins Recipes

Steps:

• Combine the dry ingredients. Put the flour, yeast, sugar, psyllium husks and salt in the bowl of a stand mixer fitted with the paddle attachment. Mix well on low speed.
• Make the dough. Add the butter and 1/2 cup buttermilk to the dry ingredients and blend them together on medium-low speed. (The dough should be soft and cohesive. If the dough feels too dry, dribble in a bit more of the buttermilk until the dough is pliable.) Let the mixer run for 5 minutes. Scrape down the sides of the bowl and form the dough into a ball. It should be a bit sticky.
• Rise the dough. Transfer the dough to a large bowl and cover with plastic wrap. Set the bowl in a warm place and let the dough rise for 90 minutes. (Unlike gluten dough, this dough will not double in volume. Instead, this rising time allows the dough to fully hydrate and rise a bit.)
• Proof the dough. Line a baking sheet with parchment paper and set aside. Turn the dough out onto a clean surface and cut it into 6 equal pieces. Knead 1 piece of dough for a moment to release air pockets, then roll it into a ball. Repeat with the remaining pieces of dough, arranging balls on the prepared baking sheet, evenly spaced apart. Cover with a kitchen towel and let them sit in a warm place for 1 hour.
• Prepare to bake. Preheat the oven to 350 degrees F. Dust the tops and bottoms of each ball of dough with cornmeal.
• Griddle the English muffins. Set a large cast-iron skillet over medium heat. (An electric griddle works well too.) Lightly grease the pan with oil or butter. Put 3 balls of dough into the hot skillet and flatten them a bit with the palm of your hand. Cook until the bottoms of the English muffins are browned, about 5 minutes. Flip and cook them for another 5 minutes.
• Bake the English muffins. Transfer the skillet to the oven and bake until the sides of the English muffins feel set, about 5 minutes. Move the English muffins to a cooling rack.
• Repeat with the remaining 3 balls of dough.
• Cool the English muffins completely before splitting them open and eating them.

Steps:

• Proof the yeast with the sugar and warm water.
• Mix the white rice flour, potato starch, tapioca starch, xanthan gum and salt.
• Combine the 1 tablespoon + 2 teaspoon sugar, egg whites, and canola oil.
• Add yeast mixture. Beat to mix.
• Add half of the flour mixture and beat until smooth. Add rest of the flour mixture and beat three minutes.
• Spoon into English muffin rings sprayed with oil spray and let rise about 45-60 minutes for regular yeast and 25-35 minutes for quick rise yeast.
• Bake 375F degrees for 20-22 minutes.

Steps:

• The night before, feed sourdough starter as you normally do.
• The next morning take out 1/2 cup starter for use in the muffins.
• Sprinkle yeast and sugar over 1/4 cup warm water.
• Allow yeast to become bubbly.
• Heat milk to lukewarm, add remaining 1 cup water, sourdough starter, baking soda, salt and yeast to large mixing bowl.
• Add half the flour and beat well with electric mixer or a wooden spoon.
• Cover bowl and let rise to double in bulk, this depends on the weather but takes approximately 45 minutes to 1 hour.
• Add melted butter and remaining flour beating and kneading thoroughly.
• Cover and again allow to rise until double, approximately 45 minutes.
• Turn dough out on board dusted slightly with flour and either corn meal, oat bran or wheat germ.
• Flatten with rolling pin to 3/4-inch thickness.
• Cut with a 2-1/2 inch diameter cutter, place on cookie sheets that have been sprayed with non-stick cooking spray.
• Allow muffins to rest and rise for about 15 minutes or until light.
• Spray griddle or heavy skillet with non-stick cooking spray and preheat until water sizzles when dropped on griddle.
• Cook the muffins on preheated griddle for approximately 15 minutes, turning several times.
• When ready to serve, split in half with fork, toast lightly and top with favorite toppings.
• Note: The preparation time includes feeding the starter overnight.

Steps:

• 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.

Steps:

• Night Before:.
• Combine starter, 2 c flour & milk in a large bowl.
• Stir to combine, cover & let stand 8 hours or overnight.
• Baking Day:.
• Stir in sugar, salt & baking soda.
• Add the last 3/4 c flour.
• Knead for 4 - 5 minutes.
• Roll to 3/4" & cut into 4" rounds, knead scraps together & cut or shape last muffins.
• Place on cornmeal or semolina dusted wax paper, dust tops.
• Cover & let rise 1 - 2 hours.
• Heat lightly greased griddle/pan to medium heat, cook 6 - 10 minutes per side.
• Muffins should be a nice golden brown & cooked through.
• Cool on wire rack.
• Fork split & package.