Just like focaccia (and most other yeast breads), it’s best to plan ahead for these English muffins. Because bread dough LOVES to chill. An overnight stay in the fridge enhances the texture and flavor of any bread by allowing the yeast time to do its thing. If you can wait two days, all the better.
When it’s time to bake, a small amount of leavening stirred into dough will offset the reduced oven spring of a cold fermentation. Instead of yeast, baking powder and soda rise to the occasion, like in this excellent tutorial on muffins. Be sure to read all the instructions before you begin. Otherwise, you might do something silly, like preheat the oven or something.
Full of nooks and crannies, these gluten free English muffins are a breeze to make. Store extra muffins frozen to defrost as needed. A combination of flours usually gives the best result for gluten free breads. See notes after recipe for details on how to make your own sorghum flour blend.
- 1 1/4 cups milk, any kind
- 2 eggs
- 2 1/2 tablespoons butter, melted
- 2 1/4 cups gluten free flour
- 2 tablespoons sugar
- 2 teaspoons instant yeast
- 2 teaspoons guar or xanthan gum
- 3/4 teaspoon salt
- Next day
- 1 teaspoon baking powder
- Pinch of baking soda
- Gluten free cornmeal for dusting
In the bowl of a stand mixer combine: milk, eggs, and melted butter.
In a separate bowl (or ziploc bag) combine: gf flour, sugar, yeast, guar or xanthan gum, and salt. It's important to blend dry ingredients thoroughly before adding to liquid ingredients.
Add (blended) dry ingredients to liquids in bowl. Mix on low speed, scrape bowl down, and blend more on medium speed until smooth and cohesive. After mixing thoroughly, cover dough and refrigerate overnight.
The next day, remove dough from fridge and let sit at room temp for 20-30 minutes.
Preheat oven to 350 degrees. Grease muffin rings, a muffin top pan, or even large metal cookie cutters. Sprinkle greased pan with gluten free cornmeal before filling with dough.
Dissolve 1 teaspoon baking powder and a pinch of baking soda in a tablespoon of water. Stir into dough just before baking.
Divide dough between prepared muffin rings or pans. A #10 disher works well. Use a dampened spatula to spread and smooth tops, then sprinkle with more cornmeal.
Bake for about 22-24 minutes in a 350 oven, flipping halfway. If your muffins have domed at all, do NOT press them down after flipping. Just flip and bake.
Make a sorghum flour blend by combining: 2 parts sorghum flour, 2 parts tapioca flour, 1 part potato starch, 1 part almond meal. Mix flours well in a large container. Use this blend to replace wheat flour in recipes. To enhance the browning, overall color, and flavor of muffins, consider adding a few tablespoons of mesquite flour to your favorite flour blend.
Refrigerate dough up to two days if you like. Don't forget to stir in that extra bit of leavening before you bake.
If you can't tolerate xanthan, try psyllium husk powder. In this English muffin recipe, 4 teaspoons of psyllium is roughly equivalent to 2 teaspoons of xanthan gum. Be sure to read the label of the psyllium to make sure it has no gluten-containing ingredients added.