A few weeks ago I tried creating yeast-free, gluten free English muffins, but only tried once and it didn’t work out very well. So, I thought this time around I’d start with a yeast recipe. I used my favorite gluten-free bread recipe. Straight out of the pan, they taste like they’ve just been toasted, on the bottoms! Mmmm…I enjoyed and hope you will, as well. These gluten free English muffins are the best, and the recipe of which I am most proud. They bring back memories and flavors of eating Thomas’ English Muffins.
I like this recipe, as it contains some flax seeds as well as some gluten-free whole grain flour, but if you’re not one to bake:
- Ener-G Foods make gluten free English muffins, but they contain tofu (soy). However, they are dairy-free and egg-free.
- Glutino also makes them, but they contain soy lecithin.
- Food For Life has them in Brown Rice and Multi Seed, and are soy-free.
- Foods By George makes one that is very fluffy, and is also soy-free.
- UPDATE 2/5/2013: Ener-G makes one. It doesn’t taste anything like an English muffin, but they make an awesome sandwich roll or toast! They’re light, too!
Gluten Free English Muffins Made in Electric Skillet
Looks like an English muffin. Tastes like an English muffin. But it's a gluten free English muffin! Who would've known!
- 1 cup water, heated to 110°F
- 1 1/2 Tablespoons agave syrup/nectar (or 2 Tablespoons sugar + 2 teaspoons water)
- 1 packet or 2 1/4 teaspoons instant dry yeast
- 1 1/4 cups gluten free oat flour (or sorghum flour)
- 1 cup potato starch
- 1/2 cup tapioca flour/starch
- 1/4 cup flax seed meal
- 1 1/2 teaspoons xanthan gum (use corn-free brand, if needed or more guar gum)
- 1 1/2 teaspoon guar gum (or all xanthan gum or guar gum)
- 3/4 teaspoons sea salt
- 2 teaspoons gluten-free apple cider vinegar (I use Heinz)
- 4 large egg whites or 3 extra large
- 1/4 cup extra virgin olive oil
- Gluten free spray oil for pan and rings (or oil)
- Appx. 1 teaspoon per muffin gluten-free corn meal for dusting (optional)
- Add English Muffin Rings to an electric skillet; spray the inside of the rings and the centers of each ring with cooking oil. You will get the oil elsewhere, but it's okay. You may also oil the bottom of the pan by hand and each ring individually in the inside if you do not have any spray oil.
- Whisk together the dry ingredients; set aside.
- Mix warm water with agave and yeast in a cup and set aside until foamy on the top, about 5 minutes or more.
- Beat the eggs at high speed in a large mixing bowl until large bubbles appear.
- Add the oil to the mixing bowl by pouring into one of the sides of the bowl and add the vinegar on top of the oil, as to not burst the bubbles.
- Preheat skillet to warm, about 170°F and cover.
- Add the yeast mixture and blend on low for a few seconds, just until slightly incorporated. (#2 on a KitchenAid mixer). Stop mixer.
- Add dry mixture, all at once, and blend for a short time until all dry ingredients are moistened. Then change speed to high (# 10 on KitchenAid) and beat for 1 minute.
- Turn skillet off.
- Sprinkle the bottom inside of each ring, on the bottom of the skillet with a little corn meal, if using. Add batter to the middle of each ring and by using the back of your fingers, dipped in filtered water, distribute the dough so that it touches the rings on all sides. I find that using a back and forth motion is best in creating a leveled top. Then I use my finger tips on the edges. Don't be afraid you will wet the batter too much, it will all be absorbed. Dust the top with additional corn meal and press lightly into dough. (My skillet only fits 8 rings, so I usually cook the other 2 in a frying pan.)
- Cover skillet and allow to rise for about 35-40 minutes. They should reach the tops of the rings, some a little over, some a little under.
- Turn skillet back on and set temperature to 350°F, keeping it covered; cook for about 5-8 minutes or until brown at the bottom. Once you see the English muffins separating from the rings, carefully turn them over to brown the other side. Check them first, using a spatula, to determine whether are brown enough for you. Cook until it reaches your desired crispness.
- You can either turn them over along with the rings or remove the rings first. Some just come off while flipping. You can have a mixture which is fine. Cook for another 5-8 minutes.
- Using a spatula, remove the muffins and any rings and place the muffins on a cooling rack. I used a long fork. You can use metal tongs, etc. And set the hot rings some place to cool. I used my sink, away from anything plastic.
- Allow to cool about 1-2 minutes and slice any you are about to serve with a serrated knife. They already nice an toasted on the bottoms which was sufficient for me, but if you desire the top toasted, as well, either place them in a toaster oven or under the broiler for a short time, cut side up.
- Serve warm and add your favorite toppings: butter, buttery spread, peanut butter, nut butter, jelly, savory fruit sauce, etc. Best the first day.
You should be able to substitute the oat flour for sorghum.
You can also substitute the tapioca starch for cornstarch and add 1/16 to 1/8 extra xanthan gum. Cornstarch is a great addition to gluten-free baked goods. Bob's Red Mill carries a cornstarch that is non-GMO.
This batter is enough for exactly 10 English muffins if you use 1/4 cup batter. However, you can make them slightly larger and make just 8. Eight fit perfectly all at once in my electric skillet.
You can probably make these in any skillet, but you'll need to watch them closely and try to maintain the temperature. In addition, make sure you use a skillet or pan with a lid. If you use a normal frying pan you will end up having to make them in several batches.
Definitely add more salt if you're not on a low-sodium diet.
You can make a big batch of the dry ingredients and make a great gluten free bread using my Oat and Flax Seed Sandwich Bread Recipe.
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