This recipe is quick and easy. You can keep these English muffins in the fridge for up to a week and toast them as desired before serving.
Prep time: 10 minutes
Cook time: 12 minutes
servings: 10
Ingredients1 tsp baking powder
2½ cup high-quality gluten-free all-purpose flour
1 Tbsp coconut sugar
2 tsp instant yeast
¾ cup warm water
1 cup warm dairy-free milk
1.5 tsp fine sea salt
2 Tbsp extra virgin olive oil or vegan butter
½ cup gluten-free cornmeal
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5 from1 vote
Traditional English Muffins
Created by: Zahin Khan Cuisine: Gluten-Free Artisanal Bread Recipes, Gluten-Free Baking Recipes, Gluten-Free Recipes Courses:Artisanal Bread,Baked Goods,Bread,Breakfast & Brunch,Pancakes & Waffles,Savory Breakfast
Difficulty:BeginnerPrep Time10 minsTotal Time22 mins
Servings:10
Dietary:
Description
This recipe is quick and easy. You can keep these English muffins in the fridge for up to a week and toast them as desired before serving.
Ingredients
Servings
2½ cup high-quality gluten-free all-purpose flour
1 tsp baking powder
1 Tbsp coconut sugar
2 tsp instant yeast
¾ cup warm water
1 cup warm dairy-free milk
1.5 tsp fine sea salt
2 Tbsp extra virgin olive oil or vegan butter
½ cup gluten-free cornmeal
Instructions
Prepare the Dry Mix: In a large bowl, whisk together the gluten-free flour, baking powder, coconut sugar, salt, and ½ cup gluten-free cornmeal. Ensure these dry ingredients are mixed thoroughly.
Activate the Yeast: Make a well in the center of the dry ingredients and pour in the warm dairy-free milk and warm water. Sprinkle the instant yeast over the top. Set aside for 5 minutes, allowing the yeast to activate and start bubbling.
Mix the Batter: Stir the mixture well until it forms a very thick batter consistency. Cover the bowl with a tea towel or plastic wrap and set aside in a warm place to rise for 30-40 minutes.
Preheat the Oven: Set your oven to 190°C/395°F. Prepare a large baking tray by lining it with parchment paper. If using egg rings, spray them with oil.
Cook the Muffins: Heat a large frying pan over medium heat and add the olive oil or vegan butter. If using egg rings, place them in the pan. Spoon ⅓ cup of the batter into the pan, if not using rings, just pour directly onto the pan.
Fry: Fry the batter for 2-3 minutes on one side, then flip and fry for another 2-3 minutes on the other side until crispy but not fully cooked through. Transfer the partially cooked muffins to the prepared baking tray. Repeat with the remaining batter.
Bake: Once all the muffins are fried and on the baking tray, bake them in the preheated oven for 10 minutes, or until fully cooked through.
Serve: Allow the muffins to cool slightly before splitting them with a knife. Serve with your choice of vegan butter, jam, maple syrup, or fresh fruit.
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