In our house, we try and limit the carbs but sometimes a girl just needs some bread. So the latest gluten-full thing I have been making are sourdough English muffins using my trusty old sourdough starter. Besides the occasional Ezekiel bread purchase, (ok, and that box of pumpkin cornbread I got at Trader Joe's the other day) I prefer to make homemade bread so that I have control of the ingredients and I know what I'm eating. After a quick recipe search, I came across this recipe and have since made it twice. Practice does make perfect but they taste delicious all the same. See my recipe interpretation below for some ingredient options in case you have a dairy allergy or want to make it vegan-friendly.
Here's what you need to make them:
1/2 cup of sourdough starter
1 cup of milk (use unsweetened dairy-free milk to make vegan. I prefer coconut milk)
2 cups of flour (whole wheat preferably)
1 Tbs of honey (or use maple syrup to make vegan)
3/4 tsp. salt
1 tsp baking soda
Flour or cornmeal, for dusting
Stir the starter into the milk until it's dissolved and then add the flour. Stir to combine, cover with a plate or plastic, and leave out for 8 hours or overnight. I have left it for only 6 hours and it's done fine.
Next, add the honey, salt and baking soda and mix well. Turn onto a lightly floured surface and knead for a few minutes with wet hands. Flatten it out to 3/4" thick and cut with a biscuit cutter or a drinking glass into rounds. Repeat with scraps until they've all been made into rounds. Place muffins on a surface dusted with cornmeal or flour cover and let them rise for about 45 minutes to an hour.
Spray skillet (or griddle if you're fancy) lightly with spray oil or add a little butter. (If it’s nonstick, you may not need any grease at all.) Heat to medium high and cook muffins for about 4 minutes on each side, or until browned on the top and bottom and cooked through.
Notes /// Using WET hands when touching the dough is very important! I also run the biscuit cutter under water to keep it from sticking.
These muffins make a perfect quick breakfast for me as I'm known to roll out of bed and head for the office. After cooking up a big batch, I let them cool and then go ahead and split them, individually wrap and then store them in the freezer in ziplock bags. When you're ready to eat one, just pop them into the toaster and top with your favorite nut butter. (or in my case, peanut butter with chia and flax seeds from Trader Joe's.) They are pretty great at other times of the day too. Mini pizzas with homemade sauce and fresh mozzerella? Done. Tuna or Egg salad? Easy-peasy. Quick snack to cure the hangries? Been there, done that.
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