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Gluten-Free Sourdough English Muffins made with Bread Flour

Jonathan Brasil · kingarthurbaking.com · 12 medium 3" English muffins

Against 76 English muffin recipes

More liquid than 98% of recipes and more fat than 94%.

What the 13 “sourdough” English muffin recipes do differently →

Get the method at kingarthurbaking.com →This page has the ingredients and the numbers. The instructions and photos are on the original recipe, which Recipe Lab does not republish.

How it compares

Against the typical batch: the median of 76 English muffin recipes, per 100 g of flour.

  • More liquid than 98% of recipes: 108% of the flour weight against the typical recipe's 74%.
  • More fat than 94% of recipes: 14% of the flour weight against the typical recipe's 6%, about 2.5 times as much.
  • More salt than 97% of recipes: 2.9% of the flour weight against the typical recipe's 1.6%.
Liquid: 108%, 99th percentileFat: 14%, 96th percentileSugar: 6%, 72nd percentileSalt: 2.9%, 99th percentileYeast: 1.5%, 65th percentileLiquidFatSugarSaltYeast
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (10)

  • 3 1/2 cups (420g) King Arthur Gluten-Free Bread Flour420 g
  • 1 cup (227g) milk, very warm (115°F to 120°F)227 g
  • 1 cup (227g) water, very warm (115°F to 120°F)227 g
  • 1/2 cup (86g) gluten-free sourdough starter made with bread flour, unfed/discard86 g
  • 4 tablespoons (57g) unsalted butter, at room temperature57 g
  • 2 tablespoons (25g) granulated sugar25 g
  • 2 teaspoons instant yeast or active dry yeast≈ 6 g
  • 2 teaspoons (12g) table salt12 g
  • 2 teaspoons baking powder≈ 9 g

Toppings and extras

Listed, but not counted in the percentages below.

  • yellow cornmeal, for coatingn/a

flour 420 gbatter 1069 g

≈ marks grams converted from cups and spoons with standard densities; the rest are weights the source printed.

Baker's percentages

Grams per 100 g of flour, and where that falls among all 76 recipes. Shaded: the middle half. Tick: the median.

  • Liquid108% · 99th percentile
  • Fat14% · 96th percentile
  • Sugar6% · 72nd percentile
  • Salt2.9% · 99th percentile
  • Yeast1.5% · 65th percentile

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