Gluten-free Sourdough English Muffins

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• 3/4 cup gluten-free flour (4 oz)
• 3/4 cup potato starch (4 oz)
• 1/4 teaspoon instant yeast
• 1 teaspoon xanthan gum
• 1 1/4 teaspoons salt
• 1 cup active gluten-free sourdough starter
• 1/2-3/4 cup water
• 2 tablespoons vegetable oil
• 1 large egg

Recipe

• 1 whisk dry ingredients together well.
• 2 add the dry ingredients to the starter and beat until well-blended.
• 3 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.
• 4 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.
• 5 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.
• 6 when the griddle is hot, divide the batter among the rings; cook until the bottoms are set, then carefully remove the rings.
• 7 cook for 7 to 10 minutes on the first side, then flip over.
• 8 cook for another 7 to 10 minutes, or until the muffins reach an internal temperature of 210°f transfer to a rack to cool completely before cutting and/or freezing.