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…
Try this Gluten-Free English Muffins RecipePrint
Gluten-Free English Muffins Recipe
Who doesn’t love an English Muffin? This recipe makes delicious, gluten-free English Muffins for your breakfast.
- Category: Breakfast
- Method: Oven
- Diet: Gluten Free
- 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.
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