Don’t you just love english muffins? My mom use to make them with wheat when I lived at home, but for years, no matter how much she gushed about the deliciousness of homemade “egg McMuffins” I wouldn’t try them.
Related: Check out our Gluten-Free Recipes index!
She was right though! And now that we’re a gluten-free family, I crave them all the time. Oh the irony, right?
Buuuut, it’s amazing how easily gluten-free grains can mimic wheat when they’re mixed together with just the right ingredients.
The big thing, when it comes to making gluten-free bread (and that includes these english muffins), is that the consistency of your dough is so much different.
You can’t handle the dough like you can wheat dough, and so you can’t shape it into cute little english muffin shapes, before letting it rise.
Nope. Instead, you’ve got to pour your dough into greased(!) molds, and let it rise inside. Otherwise, you just end up with a pancake. 😛
That actually makes it easy though! I don’t know about you, but I’m not all that great at making nicely shapes dough, whether it’s dinner rolls, bread loaves, or english muffins. Pretty is just not my thing I guess.
Of course the catch is – there’s always a catch, isn’t there? – that you need molds a.k.a rings. I cut the bottoms out of tuna cans, but that was a royal pain, so I don’t really recommend it. You can buy real, bonafide english muffin rings here on amazon though.
Then, after you’re done cooking the actual muffin part of the meal, you can crack an egg into your muffin ring, and have the perfect sized egg for your homemade egg ‘McMuffin’.
Or you can add your scrambled eggs and spinach if you’re into making messes like me…
Gluten-Free English Muffins Recipe
Gluten-Free English Muffins Recipe
Ingredients
- 1 Tablespoon instant yeast
- 1 tablespoon sugar
- 1 1/4 cups warm milk (about 105°F)
- 2 1/2 cups gluten-free flour mix
- 1 1/2 teaspoons xanthan or guar gum
- 3/4 teaspoon salt
Instructions
- 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!
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Louise says
Ok girlfriend you REALLY hit this one RIGHT. I had to check a couple of other places to get an approximate time to leave them in the oven at 350°… And I think 10 minutes does it. They may have been fine without having to do that, but I wasn’t sure what they were supposed to “feel“ like. I made these for the first time for church last weekend… There are three of us that are gluten-free. Nothing but rave reviews. My search for a great GF muffin has stopped right here. Nothing but compliments and raves. And it’s so simple. I’m going to make a double batch today. Bravo!
Roslyn says
Could the sugar be substituted for something more healthy like coconut sugar or maple syrup?
Lisa says
My GF flour has xanthan gum in it (store bought). Do I still need to add more Xanthan Gum?
Elise says
No.
Brian says
Tried these today and I found that the dough was way to thick. I probably ended up using double the milk to get it a reasonable consistency. I used 2% milk and I don’t remember the brand of GF flour but might be Walmart. I gave them 5 minutes a side on a 300 degree grill and then 15 minutes in the oven but they were still doughy inside. However they were delicious when toasted. Do you have any thoughts.
BrianM says
Tried these today and I found that the dough was way to thick. I probably ended up using double the milk to get it a reasonable consistency. I used 2% milk and I don’t remember the brand of GF flour but might be Walmart. I gave them 5 minutes a side on a 300 degree grill and then 15 minutes in the oven but they were still doughy inside. However they were delicious when toasted. Do you have any thoughts.
Natalie says
I’m planning to try making them with unsweetened almond milk. Have you ever tried to make them dairy free? Do you have any thoughts or suggestions of diary alternatives?
Thanks!
Natalie