These English muffins provide an authentic texture, and if you use cornmeal on the bottom and top, they provide the same flavor. They are a perfect way to start your day.
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 them this way, and hope you will, as well. These gluten free English muffins are the best, and the recipe of which I am most proud so far. They bring back memories and flavors of eating Thomas’ English Muffins.
They are healthier, though, as they contain some flax seeds as well as some gluten-free whole grain flour, but if you’re short on time, you may appreciate a store-bought version:
Glutino also makes them, but they contain soy lecithin. Update – Feb. 1, 2016: I’ve read wonderful reviews.
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.
Ener-G Foods makes gluten free English muffins, but they contain tofu (soy). However, they are dairy-free and egg-free. They don’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
Prep Time: 40 minutes
Cook Time: 15 minutes
Total Time: 1 hour, 30 minutes
Yield: Makes 10 English Muffins
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
1 packet or 2-1/4 teaspoons instant dry yeast
1-1/4 cups gluten-free oat flour
1 cup potato starch
1/2 cup tapioca flour
1/4 cup flax seed meal
1-1/2 teaspoons xanthan gum
1-1/2 teaspoons guar gum
3/4 teaspoon salt
4 large egg whites or 3 extra-large, at room temperature
2 teaspoons gluten-free apple cider vinegar
1/4 cup extra-virgin olive oil
Gluten-free spray oil (or oil), for pan and rings
2 tablespoons gluten-free cornmeal, for dusting (optional, but recommended)
Add eight English Muffin Rings to an electric skillet and two to a traditional skillet. Alternatively, shape dough by hand and/or use traditional skillets. Oil the inside of the rings and the bottom of the skillet (only inside the rings).
Preheat covered skillets to 170 - 200°F or over low heat, to create a fast-rising environment.
Mix warm water, agave, and yeast in a cup; set aside until foamy on the top, 5 minutes or more.
Whisk together the dry ingredients; set aside.
Beat eggs at high speed in a large mixing bowl until large bubbles appear.
Add vinegar, oil, and yeast mixture to the bowl and mix on low speed until just combined.
Add dry mixture, all at once, and beat for a short time until moist. Then increase speed to high and beat for 1 minute. Turn off electric skillet or remove traditional skillets from heat.
Sprinkle the inside of each ring with 1/2 teaspoon cornmeal, if using. Distribute batter evenly among the 10 rings. Using the back of your fingers, dipped in water, distribute the dough so that it touches the rings on all sides.
Dust the top with additional cornmeal and press lightly into the dough.
Cover skillet and allow dough to rise for about 35 - 40 minutes. The dough should reach the tops of the rings. However, some will rise a little over the rim and others a little under.
Heat the skillets to 350°F or over medium heat, keeping them covered. Cook for 5 - 8 minutes or until brown at the bottom and they separate from the rings. Turn the muffins over to brown the other side. Cook on second side for an additional 5 - 8 minutes.
Using a spatula, remove the rings; set aside to cool. Transfer the muffins to a wire rack to cool.
Allow muffins to cool 1 - 2 minutes and slice any you are about to serve with a serrated knife. They are already nicely toasted on the bottoms. If you desire the top toasted as well, place them in a toaster oven or under the broiler for a short time, cut side up.
Serve warm and add your favorite toppings such as butter, buttery spread, peanut butter, nut butter, jelly, and savory fruit sauce, to name a few. They are best served the same day that you make them. Freeze leftovers in a resealable freezer bag.
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 your own English muffin rings using aluminum foil. However, because they are flexible, it makes it more difficult to fill with batter. The batter is thick.
The longer you allow the English muffins to rise, the more nooks and crannies they create. However, do not allow the top of each muffin to crack. Cracking is an indication of over-rising.
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.