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Gluten Free Sourdough English Muffin Bread

A delicious enriched white loaf with a moist holey crumb. This bread goes together easily and quickly with hand mixing.
Prep Time20 minutes
Active Time30 minutes
Rising and Preheating Time1 hour
Total Time1 hour 50 minutes
Course: Baking, Bread
Cuisine: American
Keyword: Baking, Gluten free
Yield: 1 loaf

Materials

Dry Mixture

  • 270 g King Arthur Gluten-Free Bread Flour (subtitute blend)
  • 12 g psyllium husk powder, or 20g if not using potato fiber (1 tbsp/12g) only needed with substitute blend
  • 8 g potato fiber (2 tbsp) only needed with substitute blend
  • ½ tsp baking powder
  • 12 g milk powder, optional (1 tbsp) only if using active dry yeast proofed in water
  • 2 tsp sugar 8g
  • 1½ tsp table salt 9g

Hot Milk

  • 170 ml warm milk (¾ cup) heated to 120-130℉ / 50-55℃
  • 2 tbsp butter 30g

Yeast Proofing

  • 80 ml lukewarm water ¼ cup
  • 1 tsp sugar
  • 2 tsp active dry yeast

Other Wet Ingredients

  • 280g gluten free sourdough starter
  • 1 egg

For Baking

  • Butter and cornmeal for the pan
  • Melted butter for brushing on loaf

Instructions

  • Mix the dry ingredients together in a large bowl.
  • Dissolve the sugar into the body temperature water, and add yeast to proof.
  • Heat the milk and butter together, to 120-130℉ / 50-55℃. I microwaved it in a cup for around a minute.
    This should feel very warm to the touch, but not actively burn you.
  • Wet ingredients ready to go!
    Wet ingredients in cups sit in front of the mixing bowl containing dry mixture and a big wooden spoon
  • Pour the hot milk mixture onto the dry ingredients, and stir it in. Then add the yeast, sourdough starter, and egg.
  • Beat for a minute or two, until you have something like a cohesive sticky thick cake batter. Add a little more lukewarm water if required.
    Mixed bread batter in the bowl
  • Butter the loaf pan, and lightly coat the inside with cornmeal.
    Greased bread pan lightly coated inside with cornmeal, next to the storage bowl of meal
  • Scrape the batter into the pan, and even it out. I tapped mine on a counter to level the surface out and knock out any air gaps.
    Batter in the pan with the scraped mixing bowl behind it
  • Cover the pan, and let sit in a warm place for around 30 minutes or until it has risen about halfway.
  • Start the oven preheating to 200℃ / 400℉. I put in the baking stone again, as detailed on the recent Gluten Free Sourdough Beer “Rye” Bread.
  • Let the dough continue to rise until it has roughly doubled in size. Brush the top with melted butter.
  • Bake for 25-35 minutes, or until the top is golden brown and the internal temperature reaches 208-212℉ / 98-100℃.
    My loaf took closer to 40 minutes using a temperature probe, but that was in a deep Pullman pan.
    Bread pan going into the oven on a baking stone
  • Remove from the pan after 5-10 minutes of cooling, and let the loaf finish cooling on a rack.
    Bread loaf on a rack
  • When it's cooled completely, slice in and enjoy!
    A cut loaf of fresh bread