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Recipe: Gluten-free Sourdough Buckwheat English Muffins

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This skillet bread is a hearty gluten-free, whole grain breakfast bread perfect for making egg sandwiches. It is nuttier than its store-bought wheat counterpart, but still delicious when split, toasted, and buttered. The batter should be handled delicately, as the initial rise is the only leavening used to create the nooks and crannies. Try not to deflate batter when scooping or gently spreading into rings.

20 minutes

180 minutes



Gluten-Free Sourdough Starter

Sourdough Gluten-Free Sourdough Starter

Gluten-Free Sourdough Starter


Not eating gluten? No problem! With the help of our gluten free sourdough starter culture, you can make tangy, fluffy sourdough bread that’s gluten-free.

The GF sourdough starter is an heirloom culture, meaning you'll make endless bread dough all from one starter! Just add water and gluten-free flour.  

Sourdough is perfect for beginners, and this gluten free sourdough bread starter is a very forgiving culture and one of the easiest to work with!

Grey Celtic Sea Salt

Cheese, Vegetables Grey Celtic Sea Salt

Grey Celtic Sea Salt


Celtic sea salt is a mineral-rich salt that takes fermentation to the next level. It is our favorite for fermenting vegetables and an alternative to ordinary table salt in the cultured kitchen.


  • ½ cup gluten-free sourdough starter
  • 1 cup buckwheat flour
  • ¾ cup millet flour
  • 2 eggs
  • 1½ tsp. xanthan gum
  • 2 Tbsp. honey
  • 1 cup milk
  • ¼ cup melted butter
  • 1 tsp. sea salt
  • butter for greasing rings
  • cornmeal for dusting rings


  1. In a medium bowl combine all ingredients and mix well with a wooden spoon for 3-5 minutes.
  2. Cover and let rise until doubled in size, approximately 4-6 hours in warm temperatures, or overnight in cooler temperatures.
  3. When batter has risen, preheat a griddle or a large skillet over very low heat.
  4. Grease English muffin rings* with butter and sprinkle all the way around with cornmeal.
  5. Once the pan has heated, place the rings in the pan, sprinkle a bit of cornmeal into the bottom of each one and carefully scoop ½ cup batter from the bowl and into the bottom of each ring.
  6. Carefully spread the batter with the back of your scoop to mostly fill the bottom of the rings.
  7. Cook about 8 minutes. Check the bottom by lifting with a spatula. If the color is turning darker, continue to cook as is. If it is too dark, turn the heat lower. If it is still pale, turn the heat up slightly.
  8. Continue to cook for 8 minutes more. Remove rings carefully. If rings cannot be easily removed, flip muffin and try again.
  9. Cook an additional 16 minutes on the other side. Check that cooking is complete by either splitting muffin or inserting a cooking thermometer into the side and into the middle. It should read 180-200ºF.