Gluten-Free Sourdough English Muffins - the quest for the perfect muffin
First published in Kitchen Tales in Medium on 02/ 10 /2024 Gluten-free homemade sourdough English muffin for breakfast for dinner (photo by author) I have been missing my English muffins for a long time now. So I have been experimenting with some sourdough English muffin recipes. One recipe is gluten-free, and the other I am trying with a gluten-free AP flour blend. First up is the gluten-free recipe from The Flour Farm . The recipe is nicely laid out using weight as a measurement, with the volume measures in parentheses. I used the homemade flour blend I had made and kosher salt instead of the Himalayan pink salt. I used a couple of pinches, about 2 grams. I don’t have muffin rings, so I did them in free form, as they suggested. The batter is like a very thick pancake batter. I used an ice cream scoop to drop it onto the griddle. photo by author I need to get my hands on proper muffin/crumpet rings. Making these free-form, while tasty, they couldn’t quite be split with a fork
