Gluten-Free English Muffins with Expandex

Gluten Free Breads | 0 comments

I have read much about the miracle ingredient Expandex and how it transforms gluten-free yeast breads. Expandex is not readily available in Canada, but one day I was looking on and there it was! So I quickly ordered a bag. I adapted my gluten-free English muffin recipe (which I thought was pretty good already!) I have seen recipes that say that it makes dough more like regular gluten-filled dough (i.e. kneadable). I did not find any difference in the dough – maybe if you used a lot of it, it would make the dough more – well, doughy. But it does really make a difference in the rise of the dough, and the texture of the baked goods. If you can get a hold of some Expandex, I would certainly give it a try. This recipe also calls for whey protein isolate powder. Now Foods brand was recommended, and that is the one I have used, so I don’t know if there is a difference with other brands.

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Gluten-Free English Muffins with Expandex

Joan Donogh
Prep Time 20 minutes
Cook Time 22 minutes
Total Time 42 minutes
Servings 6


  • 1 1/3 cups warm water 110 degrees F
  • 1 tablespoon maple syrup or honey
  • 2 1/2 teaspoons active dry yeast
  • 1 tablespoon butter
  • 260 grams all purpose gluten-free flour blend
  • 60 grams gluten-free oat flour
  • 40 grams Expandex
  • 35 grams whey protein isolate
  • 1 teaspoon salt
  • 1 teaspoon xanthan gum in addition to what is in the flour blend
  • 1 large egg room temperature
  • 1 teaspoon cider vinegar
  • About 1 teaspoon cornmeal


  • Stir maple syrup or honey into warm water. Stir in yeast and allow to sit for about 10 minutes to proof. Melt butter and set aside.
  • In stand mixer bowl, measure flours,Expandex, whey protein isolate, salt and xanthan gum. Mix on low speed to blend.
  • Add water mixture, egg, melted butter and cider vinegar to the mixer bowl. Mix on low speed for 1 minute. Increase speed to medium and mix for 4 more minutes.
  • Line a cookie sheet with parchment paper. Place English muffin rings on parchment. Spray inside of rings and parchment inside rings with non-stick spray. Sprinkle a small amount of cornmeal over the parchment inside each ring.
  • Spoon dough into each ring. Wet hands with cold water and press dough down evenly within the ring. Sprinkle a small amount of cornmeal over the tops.
  • Cover with another piece of parchment paper and let sit in a warm spot until dough is risen to,the tops of the rings.
  • Preheat oven to 400 degrees F.
  • Just before putting pan in the oven, place a second cookie sheet (right side up) on top of the rings. This keeps them flat on both sides like an English muffin should be.
  • Bake for 18 minutes, then remove the top baking sheet and parchment paper and bake another 3 to 4 minutes until they are lightly browned.
  • Remove from the oven and allow to cool for about 5 minutes. Then remove from the baking pan and transfer to. a rack and remove the rings.
  • When they are completely cooled, poke a fork all around the side of each English muffin and gently pull them apart (this gives them the signature English muffin nooks and crannies, rather than cutting with a knife)
  • Store in the freezer



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