Gluten-Free English Muffins (Sourdough Discard)
Warm and slightly tangy, these gluten-free English muffins made from sourdough discard are perfect for breakfast or brunch, with a crisp exterior and tender insides.
Ingredients
Dry Ingredients
- 200 g gluten-free all-purpose flour blend A blend suitable for gluten-free baking
- 1 tsp xanthan gum Omit if blend already contains it
- 1 tbsp granulated sugar or honey For sweetness
- 1 tsp fine salt
- 1 tsp baking powder
- 1/2 tsp baking soda
Wet Ingredients
- 150-180 g sourdough discard (active)
- 150 ml warm milk (or dairy-free alternative)
- 1 large egg
- 2 tbsp melted butter or neutral oil
Finishing & Cookware
- 2-3 tbsp cornmeal or fine polenta for dusting
- Olive oil or butter for greasing the skillet
Instructions
Preparation
- In a large bowl, whisk together the gluten-free flour, xanthan gum, sugar, salt, baking powder, and baking soda until evenly combined.
- In a separate bowl, mix the sourdough discard, warm milk, egg, and melted butter until smooth.
- Pour the wet mixture into the dry ingredients and stir with a spatula until a thick batter forms; it should be scoopable but not runny — add a splash more milk if too stiff.
- Cover the bowl and let the batter rest at room temperature for 30–45 minutes until slightly puffy and bubbly.
Cooking
- Heat a heavy non-stick skillet or griddle over low–medium-low heat, lightly grease, and sprinkle a work surface with cornmeal.
- Spoon 2–3 tablespoons of batter into greased, cornmeal-dusted English muffin rings or shape rounds directly on the skillet about 1.5 cm thick.
- Cover and cook for 7–9 minutes on the first side until bottoms are golden and tops show tiny bubbles, flip, then cook covered 6–8 more minutes until cooked through.
- Transfer to a wire rack and split with a fork to preserve nooks and crannies.
Serving
- Toast the muffins before serving and top as desired — butter, jam, poached egg, or smoked salmon are all lovely options.
Notes
Keep the heat low and cook slowly to ensure the centers cook without burning the crust. Resting the batter lets the discard relax and contributes mild rise and flavor. Split with a fork, not a knife, to keep the nooks and crannies that hold spreads. Store at room temperature up to 2 days in an airtight container, or freeze for up to 3 months. If you have extra discard, try it in sourdough coffee cake muffins to reduce waste.