Gluten Free Sourdough English Muffins

Name: Gluten Free Sourdough English Muffins
Yield: 6
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.

Gluten Free Sourdough English Muffins Image

@wraywrancher

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

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

Calories

330kcal

16%
Fat

11g

16%
Saturated Fat

1g

5%
Carbohydrates

52g

17%
Fiber

2g

8%
Sugar

0g

0%
Protein

4g

8%
Cholesterol

31mg

10%
Sodium

647mg

26%

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

Gluten Free Sourdough English Muffins

Ingredients

Instructions

Steps

Nutrition Facts

Comments

Gluten Free Sourdough English Muffins

Ingredients

Instructions

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 4 is assumed for the total recipe.

Comments

Nutrition Facts