Gluten Free Sourdough English Muffins Recipe (Vegan) + Video

• 份量: 4 servings
• 活動時間: 10 minutes
• 總時間: 30 minutes

食材

1/2 cup gluten free sourdough starter (you can use the discard)

1/3 cup oat flour (or sorghum flour)

1/3 cup arrowroot flour (or other starchy flour)

1/4 cup cassava flour

1 tsp psyllium husk

1 tbsp flax meal (very fine)

1 tbsp maple syrup (or honey, if not vegan but it's optional)

2 tbsp vegan butter (I used Miyoko's, melted)

1/3 cup + 1 tbsp non dairy milk (or water) (warm)

3/4 tsp baking soda

3/4 tsp apple cider vinegar (or lemon juice)

3/4 tsp sea salt

步驟

The Dough For Gluten Free Sourdough English Muffins

In a large bowl mix all wet ingredients (including the gluten free starter), then add the psyllium husk and flax seed meal in order to soak and form a slightly gelatinous substance.

Then add the rest of dry ingredients and give it a good mix. The dough should be sticky and soft, something between “batter” and “dough”. At this point you could leave your dough ferment for an hour or two (if you want a more tangy flavor) or proceed to baking right away. Before preheating the skillet, add the leavening agent (baking soda and apple cider vinegar) this will create lots of nice air bubbles.

Divide and shape the dough:

Using a spatula divide the dough in equal parts (1/3 -1/2 cup dough each), shape into rough balls using greased hands. You can make smaller balls or larger, it's up to you.

Cook / Bake

Spacing at least 1½ -2 inches apart place the balls on the preheated skillet (medium low heat) and press dough balls into thick (or thinner) rounds. Brown both sides (about 2-3 minutes). If you aren't using a non-stick pan, spray the pan with oil before cooking.

Then transfer the muffins in the preheated oven (350 F) and bake until they are cooked through inside (about 20-25 minutes).Let cool at least 20 minutes before serving.

營養

• 每份大小: 1 muffin
• 卡路里: 223 kcal
• 總脂肪: 7.1 g
• 總碳水化合物: 37.5 g
• 膳食纖維: 3.4 g
• 總糖: 3.5 g
• 蛋白質: 2.8 g