Name: Gluten-Free English Muffins
Prep time: 15 min
Cook time: 15 min
Total time: 3 h
Yield: 6
Cuisine: American
Ingredients: 3 cups of all-purpose gluten-free flour; 1 ½ teaspoons of xanthan gum (Only add this if your flour blend does NOT include it already); 1 tbsp of granulated sugar; 2 tsp of salt; 2 tsp of instant yeast; 2 cups of whole milk, warm; ¼ cup of butter, melted; ¼ cup of cornmeal, or more as needed

Enjoy delicious, gluten-free English muffins that are perfect for breakfast sandwiches or toasting with your favorite toppings. They’re moist, chewy, and flavorful, just like the real thing!

STEP-BY-STEP INSTRUCTIONS:

1. Whisk flour, sugar, salt, and yeast In a large bowl.

2. Using a mixer beat in the milk and melted butter for 5 minutes or until the dough comes together.

3. Place your dough into a well-greased bowl and cover with a kitchen towel.

4. Then Place the dough in a warm area for 2 hours.

5. Once the dough is ready and has doubled in size, roll it on a lightly floured surface to about ½ inch thick.

6. Cut the dough round with a cookie cutter or a round glass.

7. Spread the cornmeal on waxed paper and top it with the dough rounds.

8. Sprinkle cornmeal on the tops, cover, and wait for it to rise for 30 minutes.

9. Heat a greased skillet over medium heat.

10. Cook the muffins on the hot skillet until lightly browned, about 5 to 7 minutes per side, until they get golden brown.

11. Remove the muffins from the skillet and allow them to cool completely before splitting and toasting.

INGREDIENTS

3 cups of all-purpose gluten-free flour
1 ½ teaspoons of xanthan gum (Only add this if your flour blend does NOT include it already)
1 tbsp of granulated sugar
2 tsp of salt
2 tsp of instant yeast
2 cups of whole milk, warm
¼ cup of butter, melted
¼ cup of cornmeal, or more as needed

INSTRUCTIONS

Whisk flour, sugar, salt, and yeast In a large bowl.
Using a mixer beat in the milk and melted butter for 5 minutes or until the dough comes together.
Place your dough into a well-greased bowl and cover with a kitchen towel.
Then Place the dough in a warm area for 2 hours.
Once the dough is ready and has doubled in size, roll it on a lightly floured surface to about ½ inch thick.
Cut the dough round with a cookie cutter or a round glass.
Spread the cornmeal on waxed paper and top it with the dough rounds.
Sprinkle cornmeal on the tops, cover, and wait for it to rise for 30 minutes.
Heat a greased skillet over medium heat.
Cook the muffins on the hot skillet until lightly browned, about 5 to 7 minutes per side, until they get golden brown.
Remove the muffins from the skillet and allow them to cool completely before splitting and toasting.

Yield: 6

Gluten-Free English Muffins

Enjoy delicious, gluten-free English muffins that are perfect for breakfast sandwiches or toasting with your favorite toppings.

Prep Time 15 minutes

Cook Time 15 minutes

Proofing/Rising Time 2 hours 30 minutes

Total Time 3 hours

Ingredients

3 cups of all-purpose gluten-free flour
1 ½ teaspoons of xanthan gum (Only add this if your flour blend does NOT include it already)
1 tbsp of granulated sugar
2 tsp of salt
2 tsp of instant yeast
2 cups of whole milk, warm
¼ cup of butter, melted
¼ cup of cornmeal, or more as needed

Instructions

Whisk flour, sugar, salt, and yeast In a large bowl.
Using a mixer beat in the milk and melted butter for 5 minutes or until the dough comes together.
Place your dough into a well-greased bowl and cover with a kitchen towel.
Then Place the dough in a warm area for 2 hours.
Once the dough is ready and has doubled in size, roll it on a lightly floured surface to about ½ inch thick.
Cut the dough round with a cookie cutter or a round glass.
Spread the cornmeal on waxed paper and top it with the dough rounds.
Sprinkle cornmeal on the tops, cover, and wait for it to rise for 30 minutes.
Heat a greased skillet over medium heat.
Cook the muffins on the hot skillet until lightly browned, about 5 to 7 minutes per side, until they get golden brown.
Remove the muffins from the skillet and allow them to cool completely before splitting and toasting.