English Muffins

Gluten-Free

These homemade, yet incredibly easy, gluten-free english muffins are made with all purpose GF flour and simple cooking technique, guaranteeing a golden exterior with soft, airy crumb. "

– Mamagourmand

Ingredients

GF All Purpose Flour Psyllium Husk | Salt Granulated Sugar Instant Dry Yeast Milk | Eggs Butter | Oil | Cornmeal Apple Cider Vinegar

Place dry ingredients in a stand mixer. Add the milk  water combination, eggs, melted butter, and vinegar to the dry ingredients.

Let's Make It!

Divide the dough into 10 pieces.

Shape each into a smooth ball. Sprinkle cornmeal on two baking sheets and divide between the two. Flatten the balls so they are about ¾-inch tall.

Heat about a teaspoon of oil. Place muffins in  pan and cook until the bottoms are set and start to turn golden brown.

Bake for 20-25 minutes, or until the internal temperature reaches 210°F.

Freezing

Gluten-free baked goods lose moisture quickly, so I recommend serving the day they are made. To make ahead of time, cool the muffins completely then wrap in plastic wrap and transfer to a ziplock freezer bag. Freeze up to 2 months.

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