Description
Perfectly textured gluten-free English muffins with authentic nooks and crannies, ideal for toasting and enjoying with your favorite toppings or as sandwich bases.
Ingredients
Scale
- 2 cups gluten-free all-purpose flour blend
- 1 teaspoon xanthan gum (if not in flour blend)
- 2 teaspoons active dry yeast
- 1 tablespoon granulated sugar
- 1 teaspoon salt
- 3/4 cup warm milk (or dairy-free alternative)
- 1/4 cup warm water
- 2 tablespoons unsalted butter, melted
- 1 teaspoon apple cider vinegar
- Cornmeal for dusting
Instructions
- 1. In a small bowl, combine warm water, yeast, and sugar. Let sit for 5 minutes until foamy.
- 2. In a large bowl, whisk together gluten-free flour, xanthan gum, and salt.
- 3. Add activated yeast mixture, warm milk, melted butter, and apple cider vinegar to the dry ingredients. Mix vigorously for 2 minutes.
- 4. Cover bowl with a damp towel and let rise in a warm place for 1 hour, or until doubled in size.
- 5. Heat a griddle or skillet over medium-low heat. Grease English muffin rings and place on griddle. Sprinkle cornmeal inside each ring.
- 6. Spoon batter into rings, filling halfway. Cook for 7-8 minutes until bottoms are golden brown.
- 7. Flip muffins with rings and cook another 7-8 minutes until cooked through and hollow-sounding when tapped.
- 8. Remove from rings and cool on a wire rack. Split with a fork and toast before serving.
Notes
Store in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months. Toast directly from frozen for best results. For savory versions, add herbs and cheese; for sweet versions, add cinnamon and raisins.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Griddle Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 165
- Sugar: 2g
- Sodium: 295mg
- Fat: 4g
- Carbohydrates: 29g
- Fiber: 2g
- Protein: 4g