Gluten-Free English Muffins
Thereʼs something incredibly comforting about this cornmeal-crusted, tender bread with big air pockets that soak up lots of butter and jam. Some English muffins are cooked on the stovetop, but these are baked, and are a little less work.
Serves: 8Hands-on: 20 minutesTotal: 1 hour 35 minutesDifficulty: Easy
- 2 Tbsp. gluten-free coarse cornmeal
- ½ cup sorghum flour
- ¼ cup brown rice flour
- ¾ cup arrowroot starch
- 1 tsp. xanthan gum
- ½ tsp. salt
- 1 Tbsp. sugar
- 2 tsp. rapid-rise yeast
- 1 tsp. olive oil
- ¾ cup plus 1 Tbsp. hot water
- Line a baking sheet with parchment paper and place 6 to 8 English muffin rings or foil rings on the parchment. Sprinkle cornmeal in the bottoms of the rings.
- In a large bowl whisk together sorghum flour, brown rice flour, arrowroot starch, xanthan gum, salt, sugar, and yeast. Make a well in the center of the ingredients and add the olive oil and water. Stir together into a thick batter.
- Divide the dough evenly between the English muffin rings. Smooth muffin tops by wetting your finger with water and then running your finger gently over the top of each muffin. Generously sprinkle additional cornmeal on top of each muffin. Loosely cover muffins with plastic wrap and set in a warm place to rise for 40 minutes.
- Once the muffins have doubled in size, preheat oven to 375°F. Bake muffins for 20 minutes until golden-brown. Flip over the muffins after 8–9 minutes if you want them evenly browned on both sides.
- Remove the muffins from the rings and allow them to cool for 15 minutes before eating. Muffins are best on the first day. Freeze any remaining muffins for up to 1 month.