Gluten-Free English Muffins Recipe
Who doesn’t love an English Muffin? This recipe makes delicious, gluten-free English Muffins for your breakfast.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: Varies
- Category: Breakfast
- Method: Oven
- Diet: Gluten Free
Ingredients
Scale
- 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 the remaining ingredients in a large bowl.
- Pour yeast mixture over dry ingredients and mix thoroughly. The 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!