Gluten-Free Sourdough English Muffins (Vegan)

15 grams psyllium husk If using psyllium powder, use 13 grams. For more details read my psyllium husk for baking post.

250 grams (1 cup) water room temperature

75 grams (⅓ cup) plant-based milk or regular milk

2 teaspoon sugar or maple syrup/honey

2 tablespoon oil any vegetable or seed oil

½ cup (140g) gluten-free sourdough starter If you are using starter discard, add 7g of instant/active dry yeast or 20g of fresh yeast

286 grams (2 cups) gluten-free flour I am using my homemade blend with brown rice flour which for this recipe would be: 73g brown rice flour, 70g white rice flour, 143g starch of choice (cornstarch/tapioca/arrowroot/potato)

2 teaspoon baking powder check the package to make sure it is gluten-free

10 grams (2 tsp) salt

cornmeal for coating optional

Directions at natashashome.com

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