Gluten Free Sourdough Muffins, Part 2

Take a few moments to review the notes from Sunday’s post, and then we can get started!

A final quick note: by request, I have modified this recipe to include US/Imperial measurements and, where possible, volumetric. You will still need to double check these conversion figures, and in cases where my conversion app didn’t have a specific ingredient, you will need to play with it a bit or do a bit of extra research to figure out what the volumetric conversion is.

Flour Mixture: Here’s what you’ll need!

66 grams (2.33 ounces) sorghum flour

109 grams (3.845 ounces) coconut flour

1075 grams (37.92 ounces) brown rice flour

Either sift these together, whisk really well, or mix with hands. I started with a whisk and decided hands were better so I could more easily break up clumps

NOTE: By request, I have added US/Imperial measurements. My unit converter does not allow for all of these types of flours to be converted to volumetric measurements.

I can’t think of sorghum without thinking of Eugene. Sorrynotsorry

Frosting Dough: Here’s what you need!

375 grams of the flour mix above (you could probably do this with one of the Cup4Cup brands, but I’ve not tried it yet)

4 eggs

2-3 tablespoons of sugar

1 stick butter, cut into pieces and softened

1 teaspoon salt

100 grams gluten free sourdough starter

1 tablespoon apple cider vinegar (this softens the crumb)

NOTE: you can use dried eggs here (that’s what I did, because kid ate the fresh ones), plus the requisite amount of water per package directions. When I did this, I did a double batch, which wound up being 3/4 cup of dried yolks and 1/2 cup dried whites. I don’t keep whole eggs on hand. It needed 24 ounces of water, per the package directions. Your dried egg brand(s) will have its own instructions, so do what the manufacturer says.

Let’s make the frosting dough!

In your stand mixer (or by hand, if you’ve a sense of adventure), add all the dry ingredients and stir together with your paddle attachment.

Add starter and let it rest for 30 minutes.

Then add your eggs and vinegar and beat it somewhere in the 2-4 setting of your mixer for 15 minutes. Yes. 15. If you do this by hand, it’s easier if you make a well in the flour+starter mixture and do your eggs and vinegar in that as though you were making pasta.

After the 15 minute rest, switch to your dough hook, add half of the butter and mix that in on setting 4. Give it another 15 minute break to rest.

Add the last of the butter and mix another 15. Cover with cling film or whatever it is you use and let it get a full night’s rest. You get one too. We all need it after all this jazz.

In the morning, or whenever you’re ready to bake it (lots of flexibility here, but if you aren’t going to make it on this day you can tuck it in the fridge for up to 3 days).

Bake time!

Set oven to 350F/180C/Gas Mark 4.

Shape the dough. If you are doing mini loaves, make 3 quenelles out of it and tuck them into your oiled pans. If you’re doing 1 big one, then you can probably just spread or plop it in. If you’re doing hand-shaped buns, biscuits, or scones (these look a lot like pan dulce when they’re done), use cold water to hand shape. If you’re doing muffins, quenelles and into your oiled pan.

While your oven is heating, plus maybe another 30 if you get distracted, let these rise again. Then you may bake!

Bake times!

Muffin tins: 25-30 minutes

Mini loaves: 40 minutes

Hand shaped buns or similar: 25-40 (start checking at 25, but it will depend on the size you made)

Full loaf: 1 hour - 1 hour 15 minutes