Gluten-Free English Muffins Recipe

Gluten-Free Goddess Wheat-Free English Muffins recipe. Jam worthy.

Lovely gluten free English muffins with nooks and crannies

Tea Worthy English Muffins


After four attempts we have a wheat-free gluten-free English muffin we can toast with pride. An English muffin worthy of jam. Worthy of peanut butter. Or a sit down breakfast. Heck, worthy of breakfast in bed. These warm and golden little babies are too crispy-tender good to munch running to the bus stop or strapped in your car, thinking about the onslaught of your daily tasks. 


These muffins deserve a proper plate. A mug of tea. Your Sunday morning iTunes playlist.

I'm not sure why a simple English muffin is so tricky to recreate gluten-free (and in my case, also vegan- no milk and eggs to help the stubborn gluten-free flours fluff and rise). I thought it would be a snap. So I perused Alton Brown's recipes for inspiration. Using Alton's basic template the first batch turned out very dense, with no rise and no crunchy edges- though the dough looked promising (pictured above, rising). Dense was not a quality I wanted in my muffin. So I tried again, this time using my own original Gluten-Free Bread recipe as a template (I'm loving the combo of sorghum, potato starch and millet as a flour base for yeasted breads these days). The result was better- but still not quite there.

After a third attempt I realised that the issue might be moisture. I was creating a dough that resembled wheat dough, and I could shape it a bit and pat it into the English muffin rings, but the result was heavy and more resembled a gluten-free hockey puck.


The fourth try was the charm (sometimes perseverance pays off). I added more warm water to the dough (than seemed wise), until it was more of a thick cake batter than a stretchy playful dough.


And sweet bi-locating John from Cincinnatti! It worked.




Gluten free English muffins recipe

Karina's Wheat-Free Gluten-Free English Muffin Recipe

Recipe originally posted April 2009 by Karina Allrich.

Those of you using dairy and eggs, this GFCF recipe would translate into a more traditional recipe using milk and organic free-range eggs. You might start with one beaten egg, and slightly less milk to start out- especially if you like a dense and chewy English muffin (eggs will make them lighter and fluffier). The dough is akin to a thick, sticky cake batter.

First:

Turn your oven on for minute to warm it, then turn it off. Grease 8 English muffin rings and place them on a lined baking sheet. Sprinkle a little cornmeal inside the rings if you like.

Ingredients:

1 cup sorghum flour (aka jowar flour)
1 cup potato starch (not potato flour) or tapioca starch
1/2 cup organic millet flour
2 teaspoons xanthan gum
1 1/4 teaspoons fine sea salt
1 cup water at 110 to 115ºF.
1/2 cup plain hemp or soy or almond milk at 110 to 115ºF.
1 pinch of raw sugar
2 1/2 teaspoons dry active yeast 
4 tablespoons light olive oil
2 tablespoons honey or raw organic agave nectar
2 large organic free-range eggs or Egg Replacer (1/4 cup liquid)

Instructions:

Whisk together the flours, xanthan gum and sea salt.

Mix the warm water and milk; add the sugar and the yeast; stir. Set aside until the yeast begins to get poofy.

Add the proofed yeast to the dry ingredients. Add the oil, honey and egg.

Mix thoroughly. It should be more like a thick muffin batter than a bread dough. A wee bit sticky. If you need to thin a little, add a tablespoon of warm water and mix.

Allow the dough to rest for a few minutes.

Note: You can also create this dough in your bread machine. Use the mix/dough cycle. Let it rest a bit in the machine; then spoon it into the muffin rings for rising.
Spoon the dough into the eight English muffin rings. Using wet fingers press and smooth out the tops of the dough.


English muffin rings and dough, rising.


Next:

Place the baking sheet into the warm oven and allow the dough to rise. Check after 15 minutes. The dough needs to double in height.

Bake in the center of a 350ºF oven for about 20 to 25 minutes, until firm and slightly golden (gluten-free dough doesn't brown very much; go by touch to see if they're done).

Remove and cool on a wire rack.

Fork split in half, and toast for maximum crispy edged tender goodness.

Makes 8 English muffins.

Tip:

Wrap leftover muffins in foil, bag, and freeze for the freshest muffin experience.


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Recipe Source: glutenfreegoddess.blogspot.com

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