Gluten-Free Sourdough English Muffins Recipe You’ll Love

These are the best gluten-free sourdough English muffins, full of the signature nooks and crannies you expect from a great muffin. The dough is easy to shape, they can be made in a single day, and you don’t need to heat the oven—these cook perfectly on the stovetop.

split english muffin on flowered plate with whole english muffins in the background.

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I’ve been exploring a lot of gluten-free sourdough recipes lately and wanted to develop a sourdough version of classic breads. This English muffin recipe is based on the same-day sourdough dough I use for other breads. It’s forgiving to work with, can be completed in under four hours depending on proofing, and yields the most tender, flavorful muffins my family and I have tasted.

These muffins use an active gluten-free sourdough starter and a specific gluten-free bread flour blend for the best texture. They’re simple to make and cook beautifully on the stovetop in a covered skillet, producing a golden exterior and the airy interior full of little holes that soak up butter, jam, or eggs.

here’s what you’ll need

sourdough english muffins ingredients measured out and labeled.

See the recipe card below for exact ingredient amounts.

Kim’s gluten-free bread flour blend (recommended for these recipes). Store-bought blends vary in performance; a dedicated GF bread blend gives the best results.
An active, mature gluten-free sourdough starter. If you don’t have one established yet, begin with a starter recipe and ensure it’s bubbly and fed before using.
Whole psyllium husks—preferred for structure and texture. If all you can find is psyllium powder, the recipe notes include a substitution.
Baking powder—used here alongside the starter to give an extra lift and improve the crumb.

making sourdough english muffins

parchment-lined sheet pan sprinkled with cornmeal.

Step 1: Sprinkle cornmeal over a parchment-lined baking sheet and set it aside.

kneading dough on floured marble surface.

Step 2: Prepare the dough following the recipe instructions. Knead on a well-floured surface until the dough is smooth and cohesive.

dough divided into small pieces on marble surface.

Step 3: Divide the dough into equal pieces. Weighing them helps ensure even cooking; about 3 ounces (85 g) per muffin is a useful target.

shaping rolls into rounds on marble surface.

Step 4: Shape each portion into a round and place them on the prepared sheet.

round rolls on parchment-lined cornmeal sheet pan.

Step 5: Space the rounds about two inches apart on the baking sheet.

Step 6: Gently flatten each round with your hands to create a disk about 1/2 inch thick.

sprinkling cornmeal on top of flattened muffins.

Step 7: Sprinkle additional cornmeal on top of the disks to prevent sticking and add texture.

flattened rolls on baking sheet covered with plastic wrap.

Step 8: Cover and proof until the muffins are nearly doubled in size. Proofing time varies with temperature; plan on 2–4 hours. A warm, draft-free spot speeds the process.

Cooking muffins on the stovetop

Instead of the oven, these muffins are cooked in a covered skillet. This method creates an even, gentle heat that yields a golden exterior while preserving the soft, open interior.

four rolls in buttered cast iron skillet.

Step 1: Melt butter in a large skillet over low heat and arrange the risen muffins in the pan (work in batches if necessary).

four rolls in cast iron skillet covered with glass lid.

Step 2: Cover the skillet and cook over very low heat for 15 minutes. The covered environment traps steam, finishing the muffins without burning the bottoms.

muffins in cast iron skillet browned on one side.

Step 3: Remove the lid and carefully flip each muffin to brown the other side.

four muffins in skillet with glass lid on top.

Step 4: Replace the lid and continue cooking for another 15 minutes, or until both sides are golden and the muffins are cooked through.

up close shot of one golden brown muffin on stainless steel spatula.

Rather Watch?

sourdough english muffins FAQs

Can I roll English muffin dough out and cut with a round cutter?

Yes. If you prefer to cut rounds, roll the dough to about ½-inch thickness before cutting.

Is it possible to bake English muffins instead of cook them on a stovetop?

Yes. Baking is an option, though you may get a slightly different texture. Bake at 400°F for 10 minutes, flip, then bake an additional 5–10 minutes until golden and cooked through.

Can I make English muffins using commercial yeast instead of a sourdough starter?

Yes, you can adapt recipes to use instant yeast, though this specific dough was developed for sourdough. The blog also includes a batter-based GF English muffin recipe that uses instant yeast if you prefer that method.

more gluten free sourdough recipes

Same day gluten free sourdough
Gluten free sourdough sandwich bread
Best ever gluten free sourdough bread
Gluten free cranberry walnut sourdough
Gluten free sourdough soft pretzel recipe
Gluten free sourdough cinnamon rolls with brown butter

split open toasted english muffin on flowered plate.

These English muffins keep well at room temperature for several days in a covered container, and they freeze nicely if you want to save extras. For the classic texture, split with a fork and toast before serving—toast brings out the nooks and crannies and makes them irresistible.

~Kim

Sourdough English Muffins Recipe (Gluten Free)

Course: bread

Cuisine: American

Keyword: english muffins, Gluten Free, same day, sourdough

Prep Time: 15 minutes

Cook Time: 30 minutes

Proofing Time: 1 hour

Total Time: 1 hour 45 minutes

Servings: 8 English muffins

Author: Kim

These sourdough English muffins are soft, flavorful, and packed with the nooks and crannies that make them perfect for toasting.

Ingredients

PLEASE NOTE THAT SOME INGREDIENT NAMES MAY BE LINKS IN THE ORIGINAL POST.

Same Day Sourdough Dough

350 grams warm water
17 grams whole psyllium husks (or 13 g psyllium husk powder)
115 grams active gluten-free sourdough starter (fed the night before or earlier the same day)
25 grams olive oil
17 grams honey
350 grams gluten-free bread flour blend (plus extra for kneading and shaping)
7 grams kosher salt
9 grams baking powder

Coating and Cooking

¼ cup (35 g) cornmeal (white or yellow)
2 tbsp (28 g) butter

Instructions

In a stand mixer bowl, combine warm water and psyllium husks. Stir and let sit 5 minutes until a thick gel forms.
Add the remaining dough ingredients in the order listed and attach the dough hook. Knead on medium-high for about 5 minutes until the dough is cohesive.
Turn the dough out onto a well-floured surface and knead briefly until smooth.
Divide dough into equal pieces (about 3 oz each), shape into rounds, and place on the prepared sheet pan about 2 inches apart.
Gently press each round to flatten to ½-inch thickness and sprinkle with cornmeal.
Cover and let rise until nearly doubled, which can take 2–4+ hours depending on kitchen temperature. For a warm proofing spot, use the oven method (preheat to lowest setting, then turn off and place dough inside), place a pan of hot water in a turned-off oven, or use a proofing mat. Any warm, draft-free environment works well.
When proofed, melt butter in a large skillet over low heat and place four muffins in the pan. Cover and cook for 15 minutes.
Remove the lid, flip the muffins carefully, replace the lid, and cook an additional 15 minutes until evenly browned and cooked through.
Transfer muffins to a cooling rack and allow them to cool completely. Split with a fork and toast before serving to highlight the nooks and crannies.

Notes

Store muffins at room temperature in a covered container for up to four days, or freeze for longer storage. For the classic texture, split with a fork and toast before serving—this brings out the best of their nooks and crannies.