English muffins are simply the best, even gluten free. This recipe won’t disappoint you- the muffins aren’t even comparable to the frozen store bought varieties. These gluten free English muffins are easier to make than gluten free bread. They contain baking powder and yeast which makes for an easy rise and a quick cooking treat.
Before you start check out She Sugar’s article:
10 Tips for Successful Gluten Free Bread Making
She Sugar’s Gluten Free English Muffin Recipe
(Recipe makes 6 muffins)
Preheat oven to 375 degrees
In order to make these beauties you must have a set of English muffin rings. If you are thrifty, save your tuna fish cans (wash them well) and they will suffice. Otherwise, purchase a cheap set of rings and get started.
1 Tbsp Grapeseed oil
1 tsp Apple cider vinegar
1 Package of fast rising yeast (2 1/4 tsp)
1 1/3 C. warm milk (use whatever you like- almond, soy, etc.)
2 Eggs at room temp. (you can use Ener-G Egg replacer, if you are egg-free)
1/4 C. Flax Meal
2 Tbsp Honey
1/2 tsp Salt
2 tsp of Flax seed or Chia seed
1 1/2 tsp Baking Powder
1/2 tsp Xanthum Gum
1/2 C. Sorghum Flour (Play with your flour blends, it is amenable to most GF flours)
1/4 C. Teff Flour
1/2 C. Quinoa Flour
1/2 C. Tapioca Flour
- Warm the milk to room temperature (microwaving is fine), stir in honey and yeast. Allow the mixture to sit for about 10 minutes. (The yeast mixture should start to get foamy- if it doesn’t, your yeast may be bad or your milk was too hot.)
- Combine flours, xanthum gum, flax seed and meal, baking powder and salt.
- Add the flour mixture to the yeast mixture, add in the eggs, oil and vinegar. Using a mixer (I prefer my Kitchen Aid) beat the dough on medium speed for a few minutes. The dough will be very similar to thick cake batter when it is done.
- Now you’re ready for the English muffin rings.
- Place the rings next to one another on a non-stick cookie sheet. Spray the rings and the bottom of the cookie sheet with a cooking spray (be sure it has no gluten)
- Fill the tins 2/3 full with the mixture
- If you slightly moisten your hand you can flatten the sticky dough on the tops of the muffins.
- Cook for approximately 25-30 minutes.
- Pull them out of the oven when the tops are slightly browned.
- Let them sit in the molds for a few minutes before popping them out.
- Rest the muffins for 20 minutes prior to eating.
*If you choose to double the recipe you don’t need to add another packet of yeast; one is enough for a double batch.