Gluten-Free English Muffins

Gluten-free English muffin recipe

Those of you consuming dairy and eggs, I imagine this gluten-free recipe would translate into a more traditional recipe using dairy milk and free-range eggs. You might start with one beaten egg, and slightly less milk to start out- especially if you like a dense and chewy English muffin (eggs will make them lighter and fluffier). The dough is akin to a thick, sticky cake batter.

Turn your oven on for minute to warm it, then turn it off. Grease 8 English muffin rings and place them on a lined baking sheet. Sprinkle a little cornmeal inside the rings if you like.

Ingredients:

  • 1-cup sorghum flour (aka jowar flour)
  • 1-cup potato starch (not potato flour) or tapioca starch
  • 1/2-cup organic millet flour
  • 2 teaspoons xanthan gum
  • 1 1/4 teaspoons fine sea salt
  • 1-cup water at 110 to 115 degrees
  • 1/2-cup plain hemp or soy or almond milk at 110 to 115oF.
  • 1 pinch of raw sugar
  • 2 1/2 teaspoons dry active yeast
  • 4 tablespoons light olive oil
  • 2 tablespoons honey or raw organic agave nectar
  • 2 large organic free-range eggs or Egg Replacer (1/4 cup liquid)

Instructions: Whisk together the flours, xanthan gum and sea salt.

Mix the warm water and milk; add the sugar and the yeast; stir. Set aside until the yeast begins to get poofy.

Add the proofed yeast to the dry ingredients. Add the oil, honey and egg. Mix thoroughly. It should be more like a thick muffin batter than a bread dough. A wee bit sticky. If you need to thin a little, add a tablespoon of warm water and mix.

Allow the dough to rest for a few minutes.

Note:

You can also create this dough in your bread machine. Use the mix/dough cycle. Let it rest a bit in the machine; then spoon it into the muffin rings for rising.

Spoon the dough into the eight English muffin rings. Using wet fingers press and smooth out the tops of the dough.

Place the baking sheet into the warm oven and allow the dough to rise. Check after 15 minutes. The dough needs to double in height.

Bake in the center of a 350oF oven for about 20 to 25 minutes, until firm and slightly golden (gluten-free dough doesn’t brown very much; go by touch to see if they’re done).

Remove and cool on a wire rack. Fork split in half, and toast for maximum crispy edged tender goodness. Makes 8 English muffins.

Wrap leftover muffins in foil, bag, and freeze for the freshest muffin experience.