Nutrition Facts

Per serving. If servings isn't set, the recipe counts as 4.

Calories 240kcal 12%
Fat 10g 15%
Saturated Fat 2g 10%
Carbohydrates 32g 10%
Fiber 2g 8%
Sugar 1g 2%
Protein 6g 12%
Cholesterol 30mg 10%
Sodium 370mg 15%

Percent Daily Values are based on a 2,000 calorie diet.

@wraywrancher

Gluten Free Sourdough English Muffins

Name: Gluten Free Sourdough English Muffins
Ingredients: 3/4 cup (117g) King Arthur Gluten-Free All-Purpose Flour; 3/4 cup (113g) potato starch; 1/4 teaspoon instant yeast; 1 teaspoon xanthan gum; 1 1/4 teaspoon (8g) salt; 1 cup (227g) ripe (fed) Gluten-Free Sourdough Starter; 1/2 to 3/4 cup (113g to 170g) water; 2 tablespoons (28g) vegetable oil; 1 large egg; Instructions:; Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. 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 210Â°F. Transfer to a rack to cool completely before cutting and/or freezing.

Nutrition Facts

Gluten Free Sourdough English Muffins

Ingredients

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Nutrition Facts

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