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RECIPE: GLUTEN-FREE SOURDOUGH MILLET-CORN MUFFINS

Recipe: Gluten-Free Sourdough Millet-Corn Muffins


Rated 5.0 stars by 1 users

Free of gluten and full of flavor, these muffins are wholesome and delicious. Spread them with butter and serve next to a pot of soup or as an accompaniment to eggs for breakfast.


20 minutes

180 minutes

4



INGREDIENTS AND EQUIPMENT AVAILABLE AT CULTURES FOR HEALTH

Gluten-Free Sourdough Starter

Sourdough Gluten-Free Sourdough Starter

Gluten-Free Sourdough Starter

$14.99

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







INGREDIENTS:

  • 1-1/2 cup millet flour
  • 3/4 cup cornmeal
  • 1/2 cup fresh brown rice sourdough starter
  • 1 cup cultured milk
  • 2 eggs
  • 6 Tbsp. melted butter
  • 1/4 cup honey
  • 3 Tbsp. molasses
  • 1/2 tsp. cinnamon
  • 1/2 tsp. baking soda
  • 2 tsp. baking powder
  • 1/2 tsp. sea salt


INSTRUCTIONS:

  1. 12 to 24 hours before you wish to bake the muffins whisk together flours in a medium bowl. Add sourdough starter and cultured milk and mix just until combined. Cover and place in a warm spot for 12 to 24 hours.
  2. When you are ready to bake, preheat the oven to 375°F and butter a 12-cup muffin tin. In a small bowl whisk together the cinnamon, baking soda, baking powder, and salt. In a separate small bowl, beat eggs, then whisk in honey, molasses, and melted butter.
  3. Sprinkle the dry ingredients evenly over the sourdough batter. Now slowly pour in butter-egg-honey mixture with one hand while mixing with the other. Stir just until all of the ingredients are incorporated.
  4. Spoon batter up to the rim of the baking cups. Place tin in oven and bake at 375°F for 20 to 30 minutes or until a toothpick comes out clean when inserted.