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Easy Gluten Free English Muffins Recipe

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★★★★★

4.4 from 85 reviews

These Easy Gluten Free English Muffins are soft, tender, and packed with a delightful crumb full of nooks and crannies perfect for holding butter and jam. Made without gluten-containing flours, they incorporate psyllium husk for texture, a blend of gluten-free flours, and a no-fuss stovetop cooking method that yields golden-brown muffins with a chewy interior. Ideal for those following a gluten-free diet, these English muffins are perfect toasted or fresh and can be made using common pantry ingredients.

Ingredients

Scale

Dry Ingredients

  • 20 g (4 tbsp) whole/rough psyllium husk (If using psyllium husk powder, use 17 g)
  • 160 g (1 cup + ½ tbsp) millet flour, plus extra for flouring surface
  • 120 g (¾ cup + 3 tbsp) sorghum flour
  • 160 g (1½ cups) tapioca starch (or equal weight cornstarch/cornflour, potato starch or arrowroot starch)
  • 25 g (2 tbsp) caster/superfine or granulated sugar
  • 8 g (2½ tsp) instant yeast (or 10 g active dry yeast)
  • 8 g (1½ tsp) salt

Wet Ingredients

  • 360 g (1½ cups) lukewarm water
  • 120 g (½ cup) whole milk, lukewarm
  • 20 g (1½ tbsp) sunflower oil or other neutral oil
  • 10 g (2 tsp) apple cider vinegar

Other

  • Cornmeal, for dusting

Instructions

  1. Make the Psyllium Gel: In a bowl, mix the psyllium husk with lukewarm water. Stir and wait 30-45 seconds until a gel forms, which will help give structure to the dough.
  2. Mix Dry Ingredients: In a large bowl or the bowl of a stand mixer fitted with a dough hook, whisk together tapioca starch, millet flour, sorghum flour, sugar, instant yeast, and salt until evenly combined.
  3. Prepare Yeast (if using active dry): If active dry yeast is used, activate it by combining with sugar and lukewarm milk. Let it sit for 5-10 minutes until frothy before adding to dry ingredients.
  4. Combine Wet Ingredients: Add milk, oil, and apple cider vinegar to the psyllium gel and mix thoroughly to form a homogeneous liquid mixture.
  5. Form the Dough: Make a well in the dry ingredients and pour in the psyllium gel-wet mixture. Knead with a dough hook or by hand until smooth, supple, and slightly sticky, ensuring no dry flour patches remain. Avoid adding extra flour.
  6. Shape & Proof: Lightly dust a large baking sheet with cornmeal. Turn the dough onto a floured surface, knead lightly, and divide into eight equal portions (~125 g each). Shape each into a smooth ball, place on the cornmeal, and gently flatten to about 1¼ inch (3 cm) thick. Sprinkle tops with cornmeal. Cover with plastic wrap and proof in a warm area for about 1 hour or until doubled in size. For cold kitchens, create a warm proofing environment with a cup of boiling water in a switched-off oven.
  7. Preheat Cooking Surface: Heat a large cast iron skillet, frying pan, or griddle over low heat until warm to the touch a few centimeters above the surface. Do not grease the pan.
  8. Cook English Muffins – Side One: Carefully transfer the proved muffins to the skillet, working in batches if necessary. Cook uncovered over low heat for 11-12 minutes until deep golden brown on the bottom.
  9. Cook English Muffins – Side Two: Flip the muffins with a spatula and cook the other side for an additional 11-12 minutes until equally golden and cooked through.
  10. Cool Completely: Transfer muffins to a wire rack and allow to cool completely at room temperature for at least 1 hour. This cooling step helps the crumb set and prevents a sticky interior.
  11. Serve: Split muffins with a fork to create maximum nooks and crannies. Enjoy toasted or fresh with your favorite toppings.

Notes

  • Use whole/rough psyllium husk for best texture; if using powder, reduce quantity.
  • If using active dry yeast, activate it first in milk and sugar before mixing.
  • Cook muffins on low heat to ensure they cook fully without burning.
  • Do not add extra flour to dough to avoid dense, dry muffins.
  • Allow muffins to cool completely before splitting and serving to avoid sticky interiors.
  • Store in a closed container at room temperature for 2-3 days; toast before serving for best texture.
  • Use cornmeal to dust baking sheet and muffin tops for a classic texture and non-stick surface.
  • Can substitute flours as indicated for dietary preferences or availability.

Keywords: gluten free English muffins, gluten free bread, psyllium husk bread, stovetop muffins, breakfast bread, easy gluten free baking

Find it online: https://famdishes.com/easy-gluten-free-english-muffins-recipe/