Recipe Introduction: These gluten-free English muffins are soft, fluffy, and perfect for breakfast or brunch. Made with simple ingredients, they feature a lightly crisped exterior and a soft, airy interior, making them ideal for spreading butter, jam, or your favorite topping.
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Ingredients:
- 2 cups gluten-free all-purpose flour (ensure it contains xanthan gum)
- 1 tablespoon active dry yeast
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 1 cup warm water
- 2 tablespoons olive oil (or melted butter)
- 1 egg
- 1/4 cup milk (or dairy-free alternative)
- Cornmeal (for dusting)
Instructions:
- In a small bowl, combine the warm water and sugar. Sprinkle the yeast over the top and stir to dissolve. Let it sit for 5-10 minutes until the yeast becomes foamy.
- In a large bowl, whisk together the gluten-free flour and salt.
- Add the yeast mixture, olive oil (or melted butter), egg, and milk to the flour mixture. Mix until a sticky dough forms.
- Transfer the dough to a lightly floured surface and knead gently for a minute or two. If the dough is too sticky, add a little more gluten-free flour.
- Divide the dough into 8-10 equal portions and shape them into rounds. Place the rounds onto a baking sheet lined with parchment paper.
- Sprinkle cornmeal over the tops of the dough rounds to prevent sticking.
- Cover the dough with a clean towel and let it rise for 30 minutes, or until slightly puffed.
- Preheat a large skillet or griddle over low to medium heat. Lightly grease the surface with a bit of oil.
- Cook the muffins in the skillet for about 5-7 minutes on each side, until golden brown and cooked through.
- Allow the muffins to cool slightly, then split them in half and toast. Enjoy with your favorite spread!
These gluten-free English muffins are perfect for a light and tasty breakfast or snack!
Gluten-free English muffins