Best 5 Gluten Free English Muffins Recipes

GLUTEN-FREE ENGLISH MUFFINS RECIPE

Steps:

• Dissolve yeast and sugar in warm milk.
• Set aside and allow to proof for 15 minutes.
• meanwhile, combine remaining ingredients in a large bowl.
• Pour yeast mixture over dry ingredients, and mix thoroughly. Batter should be thicker than pancake batter, but not thick enough to hold its shape.
• Heat an oiled skillet over medium-low heat.
• Grease muffin rings and place on skillet.
• *Optional step* sprinkle inside of muffin rings with cornmeal.
• Spoon muffin batter into rings to fill about 2/3 of the way from the top.
• Allow to brown for about five minutes.
• Flip, using a thin spatula (sometimes a fork will work better if you have difficulty getting your spatula under the ring).
• Cook for another five minutes or so until muffin is well browned.
• Use a butter knife to loosen the the muffin from the ring.
• Don't be afraid to keep cooking them after the ring has been removed, and/or flip them a few more times if you're not sure they're done. Alternatively, you can also finish baking them in a 350º oven.
• Cool on a wire rack.
• Split with a fork.
• Enjoy!

GLUTEN FREE ENGLISH MUFFINS

Steps:

• In a small bowl, add the warm water, sugar, and yeast. Allow to sit and proof for 10 minutes until it is bubbly and frothy.
• Add your gluten free flour blend, salt, and baking soda to a bowl and whisk to blend.
• Pour the yeast mixture into the flour mixture and mix well. Your mixture should have the consistency of very thick pancake batter. Add more water as needed to get the consistency to match my photo above. (Every gluten free flour blend is different and higher starch blends need more water than others.)
• Cover with plastic wrap and allow to rise for at least 2 hours. I let mine rise overnight so I could make them when we woke up.

GLUTEN-FREE ENGLISH MUFFINS

Steps:

• Combine the dry ingredients. Put the flour, yeast, sugar, psyllium husks and salt in the bowl of a stand mixer fitted with the paddle attachment. Mix well on low speed.
• Make the dough. Add the butter and 1/2 cup buttermilk to the dry ingredients and blend them together on medium-low speed. (The dough should be soft and cohesive. If the dough feels too dry, dribble in a bit more of the buttermilk until the dough is pliable.) Let the mixer run for 5 minutes. Scrape down the sides of the bowl and form the dough into a ball. It should be a bit sticky.
• Rise the dough. Transfer the dough to a large bowl and cover with plastic wrap. Set the bowl in a warm place and let the dough rise for 90 minutes. (Unlike gluten dough, this dough will not double in volume. Instead, this rising time allows the dough to fully hydrate and rise a bit.)
• Proof the dough. Line a baking sheet with parchment paper and set aside. Turn the dough out onto a clean surface and cut it into 6 equal pieces. Knead 1 piece of dough for a moment to release air pockets, then roll it into a ball. Repeat with the remaining pieces of dough, arranging balls on the prepared baking sheet, evenly spaced apart. Cover with a kitchen towel and let them sit in a warm place for 1 hour.
• Prepare to bake. Preheat the oven to 350 degrees F. Dust the tops and bottoms of each ball of dough with cornmeal.
• Griddle the English muffins. Set a large cast-iron skillet over medium heat. (An electric griddle works well too.) Lightly grease the pan with oil or butter. Put 3 balls of dough into the hot skillet and flatten them a bit with the palm of your hand. Cook until the bottoms of the English muffins are browned, about 5 minutes. Flip and cook them for another 5 minutes.
• Bake the English muffins. Transfer the skillet to the oven and bake until the sides of the English muffins feel set, about 5 minutes. Move the English muffins to a cooling rack.
• Repeat with the remaining 3 balls of dough.
• Cool the English muffins completely before splitting them open and eating them.

GLUTEN FREE ENGLISH MUFFINS

Steps:

• In a small bowl or 2 cup measuring cup combine the warm water, sugar and yeast. Allow to stand for a few minutes to get bubbly.
• Measure the flour blend, buckwheat flour, milk powder, salt and xanthan gum into the bowl of a food processor. Pulse several times to combine.
• Add the shortening and pulse several times until the shortening is evenly distributed. Add in honey and beaten egg. Slowly add in water until mixture is wet. It should be the consistency of a thick muffin batter.
• Preheat oven to 350 degrees. Spray English muffin rings with a non-stick cooking spray, pour a small amount of additional flour blend in to a bowl and dip the prepared muffin rings in to flour lightly.
• Place the prepared rings on a cookie sheet that has been lined with parchment paper or baking mat. Scoop dough mixture into rings. With with the back of a spoon, lightly smooth the tops of the dough. Allow to rest in a warm place for 15 minutes.
• Put cookie sheet into oven and bake 10 minutes. With a spatula, gently flip rings and continue to cook for an additional 10 to 15 minutes. Turning them will prevent them from rising above the rings and produce better formed and more evenly cooked muffins.
• Split with fork and serve warm or wrap individually, bag and place in freezer. Defrost and toast to desired crispness.

GLUTEN-FREE ENGLISH MUFFINS

Steps:

• Proof the yeast with the sugar and warm water.
• Mix the white rice flour, potato starch, tapioca starch, xanthan gum and salt.
• Combine the 1 tablespoon + 2 teaspoon sugar, egg whites, and canola oil.
• Add yeast mixture. Beat to mix.
• Add half of the flour mixture and beat until smooth. Add rest of the flour mixture and beat three minutes.
• Spoon into English muffin rings sprayed with oil spray and let rise about 45-60 minutes for regular yeast and 25-35 minutes for quick rise yeast.
• Bake 375F degrees for 20-22 minutes.