Gluten free english muffins
This recipe for gluten free english muffins is perfect for anyone who is looking for a tasty gluten free breakfast recipe. In addition to being gluten free, these english muffins are egg free and vegetarian friendly. These muffins freeze well, so it is easy to make a large batch and save the leftovers for later.
Servings: 8 english muffins
Ingredients
- gluten free all purpose flour (for dusting hands)
- cornmeal (for dusting parchment paper)
Gluten free english muffin dough
- 3 1/2 cups gluten free all purpose flour
- 1 1/2 cups water
- 1/2 cup heavy cream
- 2 tbsp buttermilk powder
- 1 1/2 tbsp sugar
- 1 packet yeast
- 1 1/2 tsp salt
Instructions
- Combine the yeast, sugar, and about half of the water in a large mixing bowl. Mix the mixture then wait for 5 - 10 minutes until the mixture becomes frothy on the surface. The water should be warm, but not hot. As a rule of thumb, you should be able to hold your finger in the water for 10 seconds without feeling discomfort.
- After the mixture becomes frothy, add the rest of the ingredients for the gluten free english muffin dough to the mixing bowl and combine well.
- Cover the english muffin dough with a sheet of saran wrap and leave the dough to rise in a warm area for about an hour. The dough will take longer to rise if it is not left in a warm area. You should wait until the dough about doubles in size.
- Cut the parchment paper into individual squares that are around 6 inches long on each side. Dust the sheets of parchment paper with a thin layer of cornmeal.
- Scoop an individual ball of dough for each english muffin onto the parchment paper. Wait to shape the muffins until you have scooped all of the dough onto the squares of parchment paper.
- Lightly dust your hands with flour and shape balls of dough into flat, round muffins. You should not have to lift the muffins off of the parchment paper. Just press down lightly on the balls of dough with floured hands.
- Cover the muffins with a sheet of saran wrap and leave them in a warm area to rise for another 30 - 60 minutes. The shaped muffins should about double in size.
- Heat a flat nonstick pan or griddle over medium heat then cook the english muffins for about 4-6 minutes per side. When the muffins are done, the side of the muffin that is touching the griddle should be medium brown.It is difficult to remove the english muffins from the parchment paper, so we recommend keeping the parchment paper on the muffins and flipping them onto the griddle so that the side without the parchment paper is on the bottom. After the first side is done cooking, you can remove the parchment paper and flip the muffins. It is okay if some dough comes off on the parchment paper.
Notes
Xanthan gum. If your gluten free all purpose flour blend does not contain xanthan gum or a similar replacement for gluten then you should add around 1/4 tsp of xanthan gum per cup of flour. Tips for measuring flour. We recommend measuring flour by spooning the flour into a measuring cup then leveling off the flour with a butter knife. This is the most consistent way to measure flour. If you dip your measuring cup into the bag of flour, it will compress the flour and you will end up with extra flour. English muffin dough consistency. English muffin dough should be much wetter than other kinds of dough. In fact, it may feel more like a batter than a proper dough. The dough should still be firm enough that you can shape the muffins into flat disks. If the dough is too runny to shape into disks, you should add more flour 1 tbsp at a time until the dough becomes workable. Number of english muffins. This recipe for gluten free english muffins will make about 8 large english muffins or 10 smaller english muffins.