Crispy when toasted with just the right amount of nooks and crannies – it took me a while to get this recipe for gluten-free English muffins right. For all the work I put into them though, the recipe is pretty simple. The only weird thing about it? I can make 12 with this recipe but I usually end up with 11. Poor planning, I guess. I’m sure you can make a perfect even dozen every time.
The total time to make these is about an hour and fifteen minutes – 15 min mix, 40 min rise, 10 min on the stove, and 10 min in the oven.
I do love Joy of Cooking’s suggestion for English muffin rings – cut the top and bottom off of tuna fish cans. Unfortunately, cans are no longer made so you can cut the bottoms off so I had to purchase my rings.
Note: You can make these WITHOUT English muffin rings.
Ingredients
- ¼ C milk, scalded
- 2 ¼ t yeast (or 1 packet)
- 1 t brown sugar
- 1 C warm water
- 1 egg
- 2 T oil
- ¾ C brown rice flour
- ½ C tapioca flour
- ½ C potato starch
- ½ C sorghum flour
- 1 T ground psyllium husk
- 1 t salt
- Optional: 2 – 3 T cornmeal
Directions
Heat milk in microwave for 20 – 30 seconds. Set aside.
Mix yeast, brown sugar, and warm water. Set aside and allow to proof while you prepare remaining ingredients.
In large bowl, mix together egg and oil.
In medium bowl, whisk together all dry ingredients.
Add yeast mixture and milk to egg and oil. Stir until combined.
Add all dry ingredients and mix thoroughly.
Cover bowl and allow to rise for 40 minutes.
Preheat oven to 375 degrees.
Heat pan on top of stove (medium to medium high heat). Grease muffin rings and pan. If you want that authentic English muffin look, sprinkle cornmeal on the pan inside of your rings.
Spoon dough into rings so they are half full (or half empty, depending on your outlook today – ha!) and gently spread as needed so they are evenly thick. I use a metal spoon to scoop and level. If using cornmeal, sprinkle some on top.
Cook for 3 to 5 minutes on each side (until golden brown), flipping carefully.
Note: If you aren’t using rings, scoop dough into 3-inch diameter rounds about ½-inch thick.
Remove your gluten-free English muffins from the pan and place them on parchment paper-covered baking sheet. Rings should slide off. If they stick, slide a knife around the edges to loosen.
Now, bake at 375 degrees for 10 – 12 minutes. Remove from oven and place on rack to cool.
Enjoy!
If you like this recipe, try my Gluten-Free Yeast Bread.