Enjoy delicious gluten-free English muffins, perfect for breakfast or snacks. Soft, flavorful, and made with wholesome ingredients. Try them today!
Deliciously Light and Fluffy: Your Perfect Gluten-Free Breakfast Option
Gluten-free English muffins can be a delightful addition to your breakfast table, providing a tender texture and delicious flavor without the gluten. Making these muffins at home is more straightforward than you might think. With the right ingredients and a bit of technique, you can create a batch that rivals traditional English muffins, ensuring that everyone can enjoy them, regardless of dietary restrictions.
The process involves simple ingredients commonly found in gluten-free baking, allowing for a quick and easy preparation. By following a well-crafted recipe, you can achieve perfectly cooked muffins that can be toasted and topped with your favorite spreads. Gluten-free English muffins are not just a substitute; they can stand on their own as a tasty option for any meal of the day.
Deliciously Light and Fluffy: Your New Favorite Gluten-Free Morning Delight!
welcome to my naturally sweetened life let’s make some gluten-free English muffins first we weigh our flowers we’re going to be using brown rice flour Sor gum flour and tapioca flour it is very important to weigh your flowers when you’re doing gluten-free baking because it gives you consistent results every.
time next up we’re going to add pelium husk I am using whole psyllium husk in this recipe and I’m also as you can see we’re going to weigh that as well it acts as a binder and takes the place of the gluten because we are gluten-free it helps the dough hold together and it is a game changer if you’ve never used it.
Before I really encourage you to try it after the celum husk we’re going to add baking powder and then we’re going to add some sea salt don’t forget your salt it makes your bread taste really good give all of the dry ingredients a good stir whisk it all together so it looks like one flour and you can’t tell that there’s several flowers in.
There okay let’s work on the wet ingredients I’m using honey instead of sugar the honey is the sweetener that’s going to feed the active dry yeast so we get the yeast in and then we’re going to scrape all of the honey in make sure we got all that goodness and then we’ll whisk it together to completely combine everything thing and then set it aside.
So the yeast can bloom while we’re waiting on the yeast sprinkle some cornmeal on top of your pans but don’t turn the heat on yet cuz we’re not ready for that yet okay let’s start on the wet ingredients let’s add that bloomed yeast we’re going to add milk we’re going to add oil today I’m using sunflower oil but you can also use.
Melted coconut oil or melted butter all three of those have worked very well so any oil you have on hand will do we’re going to use two eggs uh using store-bought eggs cuz my chickens are being slackers next we’re going to mix with a hand mixer we’re going to mix all of the ingredients together and we’re going to.
Mix for about 5 minutes this is going to ensure that everything gets Incorporated no lumps and as you can see at the very beginning that it looks like a really thick cake bath but as we mix uh the dough will form the pelium husk will kick in and you can see right here that it’s way thicker than before scrape down the sides make it.
Into a ball and then we’re going to set it aside for about 10 minutes so it can rest this this allows your flowers to hydrate and the yeast to start working now it’s time to shape the dough flower down on the counter and we flip the dough out of the bowl onto the counter and it’s time to shape the dough now it’s time to shape the dough.
Into a log form I just knead it a little bit to get everything covered with a little bit of flour so it’s less sticky you really don’t have to do that step I just like messing with a dough to be honest it reminds me of kneading dough back in the gluten days but I cut it into four equal pieces and then out of those pieces you cut each piece into.
Three pieces so that you get 12 balls of dough just try to make them as equal as possible and then we start to shape them I kind of gather up the bottom and then turn it over roll it into a ball and then Pat it down make it the shape I want it to be and then put place it on a parchment lined baking sheet and you just keep going until you get every one.
Of these rolled and shaped the way you want them to be okay here they are let them rise for 30 minutes to an hour it depends on the uh temperature of your kitchen but just keep an eye on them and you’ll know they’ve they’ve poofed up and they’re bigger so you’ll.
Know it’s time and then once they’re risen you turn on the heat and then you place them on the warm pans and cook the muffins for 10 minutes on each side a lot of recipes will tell you that you don’t have to even use the oven for English muffins you just cook them completely on the stove top and you can do that but I have better luck with just.
Browning each side to the point where they’re nice and golden brown and then popping them in the oven for about 15 minutes at 350 degrees and that just it comes out perfect every time it helped me get a consistent English muffin and that helps me not cook them too long or brown them too much they get too Brown It’s just almost burnt and I don’t like.
The flavor so doing it this way has really helped have a consistent product here they are and absolutely gorgeous you let them cool for an hour or two and then you can split them in half and enjoy with peanut butter and jelly or just jam and butter and or you can do a sausage and egg here’s the crumb and here’s a egg.
Sandwich thanks for watching and I’ll talk to you later
