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RECIPE: GLUTEN-FREE SOURDOUGH WHOLE GRAIN MORNING GLORY MUFFINS

Recipe: Gluten-Free Sourdough Whole Grain Morning Glory Muffins

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This recipe is as wholesome as a muffin gets. Soured whole grain flours come together with carrots, nuts, raisins, and orange to create a delicious and hearty breakfast muffin.


15 minutes

120 minutes

4



INGREDIENTS AND EQUIPMENT AVAILABLE AT CULTURES FOR HEALTH

Gluten-Free Sourdough Starter

Sourdough Gluten-Free Sourdough Starter

Gluten-Free Sourdough Starter Culture

$12.74

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!








INGREDIENTS:

  • 1 cup brown rice sourdough starter
  • 1/2 cup milk or cultured milk
  • 1/2 cup each sorghum flour, brown rice, and buckwheat flour
  • 2 eggs
  • 1/3 cup honey
  • 1/3 cup melted butter
  • 1 cup (packed) fresh shredded carrots
  • Zest of 1 orange
  • 1 tsp. baking powder
  • 1/2 tsp. baking soda
  • 3/4 tsp. salt
  • 1-1/2 tsp. cinnamon
  • 1/4 cup walnuts (optional)
  • 1/4 cup raisins (optional)

INSTRUCTIONS:

  1. In a medium bowl, mix sourdough starter, milk, and flours until combined into a stiff dough. Cover and allow to sour 6 to 12 hours, or overnight.
  2. When ready to bake, preheat oven to 400°F. In a small bowl, beat the eggs and whisk in honey and melted butter. Stir in carrot shreds and orange zest.
  3. Sprinkle the baking powder, baking soda, salt, and cinnamon over the soured dough. Pour the egg-honey mixture over this and mix in gently.
  4. Add the walnuts and raisins and finish mixing everything together until well combined.
  5. Scoop the muffin batter into prepared muffin cups, buttered or papered. Fill them almost entirely full, dividing the batter among a dozen cups.
  6. Place muffin pan in the oven and bake for 20 minutes, or until the tops are set and a knife inserted into a muffin comes out clean. Remove and allow to cool for at least 15 minutes before serving.

    download our gluten-free sourdough guide and recipe books