Easy & Perfected Gluten-Free English Muffins

Check another too-good-to-be true gluten-free bread off the list. 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. Let me show you how even a novice can pull off this recipe with surprising success!

Prep Time 20

Cook Time 30

Rising 34

Total Time 1 24

Servings

Author Melissa Erdelac

Ingredients

3½ cups (516 g) all purpose gluten free flour I use and recommend Cup4Cup GF flour
3 tablespoons (33 g) psyllium husk powder
2 tablespoons (26 g) granulated sugar
2¼ teaspoon (9 g) instant rapid rise yeast
1¼ teaspoon baking powder
1½ teaspoon salt
1 cup (240 g) water
1 cup (245 g) milk
2 large eggs room temperature
2 tablespoons (28 g) butter melted and cooled
2 teaspoon apple cider vinegar
gluten-free cornmeal for spinkling
oil for frying

Instructions

Sprinkle cornmeal evenly over 2 baking sheets, about 2 tablespoons each. Set aside.
Place the dry ingredients in a large bowl of a stand mixer. With the paddle attachment mix on low speed to combine. In microwave-proof liquid measuring cup add the milk and water together. Heat for about 1 minute, or until the temperature is very slightly warm, about 110°F.
3½ cups all purpose gluten free flour , 3 tablespoons psyllium husk powder, 2 tablespoons granulated sugar , 2¼ teaspoon instant rapid rise yeast, 1¼ teaspoon baking powder, 1½ teaspoon salt, 1 cup water, 1 cup milk
Add the milk / water combination, eggs, melted butter, and vinegar to the dry ingredients. With paddle attachment, mix on low speed for 1 minute to come together, then mix for 5 minutes longer on medium low speed. The dough will be stiff.
2 large eggs, 2 tablespoons butter , 2 teaspoon apple cider vinegar
On your work surface lightly spray a silicone mat or parchment with non-stick cooking spray to prevent sticking. Using lightly greased hands, divide the dough in half. Divide each half into 5 balls, so you 10 total. Alternatively, use a food scale topped with a sprayed piece of plastic wrap to measure each section into 4 ounces each.
Once the dough has been divided evenly, shape each into a smooth ball. Place 5, evenly spaced apart, on each baking sheet. Flatten the balls so they are about ¾-inch tall.
Sprinkle more cornmeal over the tops and lay a piece of plastic wrap over the tops. Let rise in a warm, draft-free area for 30-40 minutes. The should be now be about 1 ¼-½ inches tall. In the last 15 minutes of rising, preheat the oven to 350°F.
Now it's time to prep the muffins for frying and baking. If you don't have a 3rd baking sheet, gently transfer all the english muffins to one sheet using a spatula. Clean off the empty sheet and line with parchment. Otherwise, take out a 3rd baking sheet and line with parchment to transfer the cooked muffins to.
Heat about a teaspoon of oil in a 12-inch heavy skillet or cast iron pan over medium heat. Use a dry paper towel to carefully wipe away the excess oil, leaving a thin oil film left. Place 3-4 muffins in the pan and cook until the bottoms are set and start to turn golden brown, about 1- 1 ½ minutes. If they puff up while they are cooking. press down the tops with a spatula to flatten slightly.
Flip and cook on the second side, about 1 - 1 ½ minutes. Transfer to the baking sheet lined with parchment. Carefully use a dry paper towel to wipe out the cornmeal left in pan and repeat with oil and cooking. Place all the english muffins on one baking sheet, evenly spaced apart.
Bake for 20-25 minutes, rotating halfway through. The internal temperature should reach 210°F. Cool for 20 minutes before splitting and toasting.

Notes

Storing and 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.

When ready to serve, make sure they are at room temperature and not chilled. If they are cold they will not be as soft. They can be warmed for a few seconds in the microwave to make sure all the “chill” is off or split and toast.

Nutrition