Best 6 Gluten Free English Muffins Recipes

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:

• 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.

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!

HOMEMADE GLUTEN-FREE ENGLISH MUFFINS

Steps:

• Place the yeast, sugar, warm milk and warm water in the bowl of a stand mixer. Stir lightly with a fork and allow to sit for 10 minutes. It will begin to look foamy. If it doesn't, your yeast is likely dead and you should restart.
• Add the apple cider vinegar, egg, and melted butter to the mixture. Use the paddle attachment and stir on low to combine wet ingredients. Slowly add the flour ½ cup at a time, and throw in the salt when half the flour is added. Mix on low until all the flour is incorporated, then increase to medium speed. Beat for 3-4 minutes until there are no dry spots and the dough is sticky, elastic, and smooth. Scrape down the sides of the bowl with a rubber spatula as needed. The dough will be quite loose, as seen in the process photos within the blog post.
• Transfer the dough to a large oiled bowl and cover with plastic wrap or a kitchen towel. Place in a warm spot without drafts like the oven (turned off). Allow to double in size, which should take 1 hour.
• Line two baking sheets with parchment paper and sprinkle with cornmeal. Transfer the risen dough to a liberally floured counter then gently pat down with floured hands until it's about an inch thick.
• Flour a 3 inch round cookie cutter and gently cut out the english muffins, one at a time. Carefully transfer each one to the prepared baking sheets using a spatula or bench scraper to help. The dough is very sticky. If the english muffins lose their shape, simply pat them into a circular shape on the baking sheet. Ensure you re-flour the cookie cutter and your hands before cutting each muffin. Press the scraps together and keep cutting until the dough is used up. You should get 10-12 english muffins. Cover the baking sheets loosely with a kitchen towel and allow to rise in a warm spot for 30 minutes.
• Place a large cast iron skillet or griddle over medium-low heat. Once you can feel the heat from the pan, sprinkle the surface with cornmeal. Carefully place 3-4 english muffins on the pan, or as many that fit without crowding. Cook for 5-6 minutes, then flip and cook for another 5-6 minutes. You want the top and bottom to develop a deep colour. You'll find that the first batch will likely be the lightest as the pan heats up. Remove the cooked english muffins to a wire rack.
• Discard the old cornmeal from the pan. Add a fresh handful to the skillet and cook the remaining english muffins. To prepare, split an english muffin in half with a fork for all the nooks and crannies, and enjoy warm or toasted with your choice of toppings! See notes below.

GLUTEN-FREE ENGLISH MUFFINS

Steps:

• Combine the masa harina, water, and salt and mix well. Cover with plastic wrap and set aside.
• Allow the bread dough to rise in a warm place for an hour.
• Mix the masa harina dough and the White Bread dough together by hand until uniform. Place a 10-inch nonstick skillet over medium heat. Scoop out 1/3 cup dough at a time and roll it into a 2-inch ball. Place 4 or 5 balls in the pan at a time (evenly spaced apart and not touching) and flatten slightly with the palm of your hand to form 3-inch discs. Cook for 5 to 7 minutes, then flip over with a spatula and cook for 5 to 6 minutes more, until dry to the touch on both sides.

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.