Gluten Free Dairy Free Sourdough English Muffins
I have an amazing friend who also blogs recipes. She does both gluten and gluten free recipes. Her name is Susie and her blog is Whole Beauty Foodie and her recipes amazing. She was posting to Facebook about Sourdough English Muffins and she got me thinking about the idea of starting a Gluten Free Sourdough starter. I didn’t even know what that even was.
So, I started googling Gluten Free Sourdough starters. Then there was this word I didn’t know, Scant. What is that? I had never heard of it before. It stopped me in my tracks. I sat with it for a few days. Then we were messaging and she sent me a picture of her son making the English Muffins. I asked her how to make the starter. For some reason, coming from her it made more sense and seemed like I could possibly try to make a starter.
So, I did. It was simple and to the point and I didn’t have to know the definition of the the word, Scant.
½ cup- gluten free flour blend
½ cup- non-fluoridated water
Mix in jar or bowl
Cover with cloth
Leave on counter
Feed 2x a day (½ cup- gluten free flour blend and ½ water)
So, I began my starter and fed my starter and it began to grow and bubble. Then I had a moment of what do I do once my jar is full…. Now, what? Again, Susie was there for me. She explained to spoon off some of the starter every day and put it in a jar to make sourdough pancakes with. Then she asked me what I made with my starter. I was just happy I had made a starter, now I was at a point to make something with it. I again, started to freak out a bit and Susie once again came to my rescue. She gave me a rough recipe for making a loaf of bread. It was night time so I started the dough right away so it could sit overnight.
The next morning, I got up and baked the bread. It was ok, I skipped a step of adding salt because I used salted butter. Not, a good idea. The bread was edible but not award winning.
Which now brings me to the Gluten Free Dairy Free English Muffins, Susie had sent me the recipe she uses which is from another amazing blogger.(recipe here) However, this recipe was for wheat flour and dairy milk. So, I had to figure out how to adjust the recipe to meet my needs.
So, I switched the flour from wheat to a gluten free blend. I also switched the milk for coconut milk. Super simple switch but my family couldn’t tell and they turned out very well!
Yields: 24 small English muffins
The night before:
1 cup proofed sourdough starter
2 tablespoons honey
2 cups coconut milk
4 cups gluten free flour blend
The next morning:
1 teaspoon baking soda
1-2 cups gluten free flour blend
2 teaspoons salt
Mix together starter, honey and coconut milk. Add gluten free flour one cup at a time until thick dough forms. Cover and leave out overnight.
In the morning, sprinkle some flour on a cutting board and knead in baking soda and salt. Incorporating the flour as you go, The dough should form a smooth ball that does not stick to your hands.
Roll out your dough ½ inch thick. Cut out with top of mason jar and lay out on wax paper or parchment paper for 1 hour to let the dough rise again. (It won’t be much)
Preheat your cast iron on low with coconut oil or butter. Place 4-5 muffins in the pan. Cover with lid and set the timer for 4 minutes. Flip at 4 minutes. Squash down the top and cover for another 4 minutes. Remove from heat and ENJOY!!!!
Please leave a comment if you tried the recipe!!! Thanks for reading!