This oat-free spin on my Gluten Free Sourdough English Muffins, is hearty in structure and has a very earthy taste due to the buckwheat flour.
My large family really enjoy buckwheat bread-like products, and these are one of their favorites!
I have included links to products we use below. If you purchase something through the links, I may receive a small commission at no additional cost to you, which helps me continue to provide free recipes like this, and support my little, large family.
- 1 1/2 Cups Buckwheat Flour, we get ours from here or here
- 1/2 Cups Gluten Free Sourdough Starter, or if you do not have a mature starter and would like to purchase some of mine dry, you can go here.
- 1 Cup untreated water
- 2/3 Cup Egg Whites
- 1 teaspoon Baking Powder
- 1/2 teaspoon Baking Soda
- 1 teaspoon Mineral Salt
Pull unfed, active sourdough starter out and mix with the water and the buckwheat flour.
Let it sit for 4-12 hours, I have let it sit 24 hours and it still worked well.
Mix in the remaining ingredients.
Let sit another 30 minutes to let the Baking Powder and Baking Soda activate fully.
Preheat the oven to 350 degrees Fahrenheit
Prepare the baking sheet with Aluminum or parchment, and wide-mouth mason jar lid rings. Or, use a silicone muffin top pan.
Spray lightly in the rings with cooking spray.
Fill to just under the top of the rim with the rested batter.
Bake for 25-35 minutes
Pull from the oven and let them sit and be cool enough to pull the muffins out of the rings without burning yourself.
Let fully cool before you cut into them.
These are compatible with an E meal on the Trim Healthy Mama plan, keeping it to 1 with room for some fruit, or 2 with no additional carb sources.