Gluten-Free English Muffins

These warm and golden English muffins are too crispy-tender good to munch running to the bus stop or strapped in your car, cataloguing the priority of your daily tasks. These gluten-free toastable muffins deserve a proper plate. A pat of butter and jam. A mug of frothy chai.

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Gluten-Free English Muffins


1 cup sorghum flour
1 cup potato starch (not potato flour) or cassava starch
1/2 cup organic millet flour
2 teaspoons gelatin (or 2 teaspoons xanthan gum for vegan)
1 1/4 teaspoons fine sea salt
1 cup water at 110 to 115ºF.
1/2 cup non-dairy milk at 110 to 115ºF.
1 pinch of sugar
2 1/2 teaspoons dry active yeast
4 tablespoons light olive oil or safflower oil
2 tablespoons honey (or raw organic agave nectar for vegan)
2 large organic free-range eggs (or Ener-G Egg Replacer (1/4 cup liquid) for vegan)


1. Turn your oven on for minute or two, to warm it, then turn it off.

2. Grease 8 English muffin rings and place them on a lined baking sheet. Sprinkle a little cornmeal inside the rings if you like.

3. Whisk together the flours, gelatin/or xanthan gum and sea salt.

4. Mix the warm water and milk; add the sugar and the yeast; stir. Set aside until the yeast begins to get poofy. (This called proofing, or blooming the yeast.)

5. Add the proofed yeast to the dry ingredients. Add the oil, honey and egg. Mix thoroughly. It should be more like a thick muffin batter than a bread dough. A wee bit sticky. If you need to thin a little, add a tablespoon of warm water and mix.

6. Allow the dough to rest for a few minutes. Spoon and smooth the batter into the 8 muffin rings.

7. Place the baking sheet into the warm oven and allow the dough to rise. Check after 15 minutes. The dough needs to double in height. Turn on the oven to 350ºF.

8. Bake in the center of a 350ºF oven for about 20 to 25 minutes, until firm and slightly golden (gluten-free dough doesn't brown very much; go by touch to see if they're done).

9. Remove and cool on a wire rack.

10. To serve, fork split the muffin in half, and toast for maximum crispy edged tender goodness.

Additional Info:

Makes 8 English muffins.

Tip: Wrap leftover muffins in foil, and freeze in a freezer bag for the freshest muffin experience.

Note: You can also create this dough in your bread machine. Use the mix/dough cycle. Let it rest a bit in the machine; then spoon it into the muffin rings for rising.
Spoon the dough into the eight English muffin rings. Using wet fingers press and smooth out the tops of the dough.

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