Taste the benefits of a fermented breakfast with these Sourdough English Muffins! Low Gluten, no dairy, eggs, and no refined sugar make them a healthy option and still delicious.
Sourdough discard, why waste it!? This recipe is low gluten because the only flour used has been fermented in the sourdough starter. The rest is oat flour! The english muffins are light, fast to make, and good to eat!
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A Quick Introduction to Sourdough Discard
Sourdough discard is a mixture of flour and water that you separate from your sourdough starter to through away or use in a discard recipe. This happens every time you feed your starter. Every starter has different needs to stay healthy depending on your environment. For us I usually am taking out one half to two thirds of my starter out before feeding again.
Before today’s recipe my sourdough was fed about 20 hours before in our cooler home and put right in the fridge. Right before using it for this recipe I did not feed it again and I used it cold!
A ripe or fed starter would be starter right after a feeding, about 4-5 hours later. Temperature of the environment makes this time variable. This starter is fully risen and ready for your recipe! However for these english muffins, I took the starter right from the fridge and placed it in the metal mixing bowl, unfed. Then, I fed my starter and put it back in the fridge. It will stay there for a week or until my next recipe. The starter should still have bubbles in it and smell, like sourdough!
Making these Sourdough Discard English Muffins!
Mix all the ingredients and scoop onto a preheated, greased, cast iron skillet.
If you used cold starter you want to wait until the dough reaches room temperature or cook low and slow to prevent the outside from burning and the inside from being undercooked.
Slice them open when cooled, and serve! They are great for egg sandwiches or to spread jams, or butters on.
So easy, and delicious! We spread sun butter on ours and served with some strawberries.
Sourdough Discard English Muffins, low gluten, dairy, egg, refined sugar free
Equipment
- 1 Stand Mixer (or you can mix by hand!)
- 1 Cast Iron Griddle
- 1 Spatula
- 1 Spoon (to scoop with)
Ingredients
- 2 cups Sourdough Discard (cold from the fridge unfed is fine! Try not to burn!)
- 2 cups Oat Flour
- 1/2 cup Coconut Milk
- 1/3 cup Maple Syrup
- 1 teaspoon Baking Powder
Instructions
- Mix the wet and dry ingredients in the bowl of a stand mixer
- Grease and heat the griddle
- Scoop the dough onto the pan
- Flip when the edges become slightly brown and the insides bubbly
- Slice in half and serve
Notes
Ready for some sourdough discard pancakes next? These are just as easy and also only 5 ingredients!
How Will you be eating your sourdough discard english muffins? Let us know in the comments below!
Thank you, and I hope this post brings joy!
Stella Maris, Ora Pro Nobis!
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