Make GF English Muffins–Fun and Easy!

Don’t be intimidated by this recipe to make gluten-free English muffins.  Believe it or not–it’s fun and easy.  Until I decided to learn how to make English muffins with gluten-free flour, I never thought about the fact that they are muffins but with a flat top.  They are also a lot like a tall, fat perfect pancake.  I found that if you have an electric or cast iron griddle and the necessary rings, this recipe will make five lovely English muffins!

English muffin rings are metal rings about 3 1/2 inches in diameter and about 1 inch in height.  I use them for this recipe and for the gluten-free hamburger bun recipe.  They really help make the muffins and buns look professional!  They are usually sold in a pack of four and they aren’t expensive.  Wouldn’t you know that both of these recipes need five rings–just my luck.  After my first attempt to make English muffins, I went ahead and bought a second set.  It’s not like we are going to stop eating English muffins, especially since they are so good!

To perfect this recipe, I tried several different gluten-full recipes substituting the Baking Free™ gluten-free all purpose flour and adjusting other ingredients.  I learned a lot from each recipe.  Taking the best from each, I finally came up with this recipe to share.  I have since made English muffins several times.  The results are so good that people can’t tell they are gluten-free!  Try it–you will be richly rewarded!  Happy gluten-free baking!

English Muffins
 
Ingredients
  • ½ cup non-fat powdered milk
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 1 tablespoon shortening
  • 1 cup hot water
  • 1 packet dry yeast (2¼ teaspoons)
  • ⅛ teaspoon sugar
  • ⅓ cup warm water
  • 2 cups Baking-Free™ gluten-free all purpose flour (sifted with xanthan gum)
  • ½ teaspoon xanthan gum
  • cornmeal to sprinkle
Instructions
  1. In a medium bowl, sift flour with xanthan gum. Set aside.
  2. In the bowl to a stand mixer combine powdered milk, 1 tablespoon of sugar, ½ teaspoon pf salt, shortening and hot water. Stir until the sugar is dissolved and the shortening is melted. Let cool.
  3. In a separate bowl, combine the yeast and ⅛ teaspoon of sugar in ⅓ cup of warm water. Set aside and let it rest until yeast is bubbly.
  4. With the mixer on low, add the yeast mixture to the cooled milk mixture. Then add the flour mix and beat to mix. Turn the stand mixer to medium and beat for 3 minutes. Scoop batter into a smaller bowl, and set in a warm spot to rise for about 30 minutes.
  5. Preheat griddle to 300 degrees F. Preheat the oven to 350 degrees.
  6. When the batter is ready, stir in the remaining ½ teaspoon of salt. Place the rings onto a parchment lines baking tray. Spray all with cooking spray. Also spray a ⅓ cup measuring scoop. Place the rings on the griddle to warm. Set the baking tray aside, but nearby as you will be using it soon.
  7. Sprinkle a pinch of cornmeal in each ring. Carefully scoop a scant ⅓ cup of batter into each ring--do not overfill. Using a spoon spread the batt to cover most of the area within each ring. Sprinkle tops with a pinch of cornmeal. Top the rings with the parchment paper, sprayed side down and then the baking tray. Cook on the griddle for 5 to 6 minutes until golden on the bottom. Flip the muffins with the rings in place using tongs and spatula. Replace the parchment and baking tray. Cook muffins for 3-4 minutes until they start to brown.
  8. Remove baking tray and parchment and place them in the oven to warm. While they warming, remove the rings from all the English muffins and put the muffins back on the griddle just while the tray warms, about 3 minutes
  9. Place each muffin on the parchment lines baking tray. Bake in the oven for 10 minutes so the interior will cook completely. The English muffins are ready when you can pinch the top and bottom and they spring back. They will puff up. That is OK. You just don't want them to collapse too much when you bring them out of the oven.
  10. Let muffins cool on tray for 5 minutes then move to baking rack to cool completely. Split the cooled English muffins with a fork all the way around. Toast in toaster that has bagel setting (this only toasts the center) or broil split muffin to toast. Watch carefully! Makes 5 English muffins.

 

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