Gluten Free English Muffins
Deliciously soft and fluffy, these gluten-free English muffins are perfect for breakfast or brunch! Enjoy them warm with butter, jam, or your favorite spreads. Ideal for those who are gluten-sensitive, they’re easy to make and packed with flavor!
Ingredients
- 2 cups gluten-free all-purpose flour (with xanthan gum)
- 1 tsp instant yeast
- 1 tbsp sugar
- ½ tsp salt
- 1 cup warm milk (dairy or non-dairy)
- 1 large egg
- 2 tbsp melted butter or oil
- Cornmeal, for dusting
Instructions
- Prepare the dough: In a mixing bowl, combine the gluten-free flour, instant yeast, sugar, and salt. Add the warm milk, egg, and melted butter. Stir until a thick, smooth dough forms.
- Let it rise: Cover the bowl with a cloth and let the dough rise in a warm place for 30-45 minutes or until it’s slightly puffy.
- Shape the muffins: Lightly dust a work surface with cornmeal. Divide the dough into 8 equal portions, shaping each into a round patty about 1/2-inch thick. Coat both sides of each patty in cornmeal.
- Cook: Preheat a skillet or griddle over medium heat. Place the muffins in the skillet, leaving space between each. Cook for about 5-7 minutes on each side until golden brown and cooked through.
- Serve: Split the muffins open with a fork and enjoy with your favorite toppings!