Quick Gluten-Free Breakfast Prep | Gluten Free Sourdough English Muffins

Hi Everyone! Today we are in the kitchen making up some easy gluten free and dairy free breakfast meals! These meals are packed with protein and nutrients, making your mornings that much more nutritious and delicious. We start by making my homemade gluten-free sourdough English muffins for our breakfast sandwiches, then we prep our breakfast casserole, and breakfast burritos.Show more

If you enjoy these kinds of recipes give me a thumbs up and leave a comment below of what you need more help with when it comes to eating gluten free and dairy free. I love quick and simple meals… if it takes too many ingredients or hours in the kitchen, forget it! We are too busy for that.

I hope to encourage and inspire you to eat well and nourish your body so you can live your best life!

Be well.

My Pet Poops Breakfast Egg Carton: https://amzn.to/3OtQDEX

Gluten-free Sourdough English Muffins

Tools needed:
Gluten-Free Sourdough Starter: https://amzn.to/3RUedOb
KitchenAid Standing Mixer: https://amzn.to/3z0FqGq
Glass bowls: https://amzn.to/3okH2pz

Ingredients (6 servings)
• 116g Measure for Measure Gluten Free Flour (I used King Arthur https://amzn.to/3cx2B3q)
• 80g Arrowroot flour/starch https://amzn.to/3PnlxjH
• 80g Potato Starch https://amzn.to/3coeHf5
• 1/4 tsp Instant Yeast (naturally gluten-free)
• 1 tsp Xanthan Gum https://amzn.to/3PuJTrT
• 6 g fine Sea salt or pink Himalayan salted
• 4.5 oz warm Water (100 degrees)
• 1 large Egg
• 2 Tbsp Avocado Oil
• 227g Gluten-free Sourdough Starter (room temperature is best)
• Cornmeal for cooking

Preparations
1. Using a digital kitchen scale, weigh out all dry ingredients- flour, arrowroot starch, potato starch, instant yeast, xanthan gum, and salt- in a standing mixer bowl. Mix ingredients until combined.
2. Add sourdough starter to dry ingredients. Mix until small pebbles form. Mix will be dry.
3. Add warm water, egg, and avocado oil.
4. Mix on low for 30 seconds and then high for 3 minutes. Batter should be smooth with no clumps. Dough will be sticky but not overly wet.
5. Move dough to a glass (no metal) bowl and cover with a tea towel. Let the dough rise for 2-4 hours. Dough should double in size. Depending on how warm your house is, this step may take longer or shorter. If you want a longer fermentation, place dough in fridge over night after first initial rise.
6. If you are not doing a second, longer fermentation, your dough is ready to cook!
7. Heat a large skillet on medium heat. Sprinkle pan with corn meal so the muffins don’t stick to pan.
8. Spoon dough into pan and distribute the size of muffin somewhat thick and even. The English muffins will not rise in the pan so do not make them too thin. Alternatively you can grease a cookie cutter or biscuit cutter and spoon dough directly into the cookie cutter on the pan. Once the muffin begins to cook, remove the cookie cutter.
9. Cook English muffins for 5-7 minutes on each side. When the English muffin is done the internal temperature should be between 205-208 degrees.
10. Place cooked English muffins on a cooling rack and let cool for 10 minutes.
*Store English muffins in an air tight container in the fridge.

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