Gluten-Free English Muffins

Gluten Free Breads | 0 comments

Gluten-Free English muffins are soooo expensive in our local store, so I thought, there has to be a better way! I started checking out all the recipes I could find and ultimately came up with this recipe. I didn’t have any English muffin rings, and such a thing is not available in our local stores – you can order them online, but of course I wanted to make them NOW. I found cookie cutter rings at Bulk Barn. They are 4 inches in diameter and about an inch high. They resulted in an English muffin that is a little larger than a traditional English muffin, but we actually liked the size, makes a bit more substantial meal than the regular size.

These gluten-free English muffins are really great! I make them all the time now. They were inspired by this recipe, which provided Alton Brown’s “double baking sheet” method of baking them (genius!).

This is the gluten-free flour blend recipe.

Gluten-Free English Muffins

Joan Donogh
Prep Time 20 mins
Cook Time 22 mins
Total Time 42 mins
Course Brunch
Servings 6

Ingredients
  

  • 1 1/4 cups warm water 110 degrees F
  • 1 tablespoon butter
  • 300 grams all purpose gluten-free flour blend
  • 60 grams gluten-free oat flour
  • 1/3 cup dry skim milk powder
  • 1 tablespoon instant dry yeast
  • 1 tablespoon sugar
  • 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

Instructions
 

  • Add butter to warm water and allow to sit until melted.
  • In stand mixer bowl, measure flours, milk powder, yeast, sugar, salt and xanthan gum. Mix on low speed to blend.
  • Add water mixture, egg 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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