Quantcast
Search the Site

Super Fluffy Gluten Free English Muffins

Super Fluffy Gluten Free English Muffins

Super Fluffy Gluten Free English Muffins [pinit] These super fluffy gluten free English muffins have nooks and crannies that will put Thomas to shame in a hurry. Once they’re cooled and fork-split, they freeze perfectly. And you can even finish them in a toaster oven instead of a traditional oven so your kitchen stays cool. Clearly, they’re a breakfast home run. I started out thinking I was making gluten free English crumpets—those cousins of gluten free English muffins that remind me of sturdier pancakes that are cooked on one side only, until bubbles break through the surface. I started with the recipe for gluten free English Muffins from page 118 of Gluten Free on a Shoestring Bakes Bread (which is adapted from the recipe for English Muffin Bread from page 74), and went from there.

Super Fluffy Gluten Free English Muffins

The difference between the dough for crumpets and the dough for English muffins is mostly one of hydration percentages: Crumpet dough is more like pancake batter than any bread dough, English muffin dough seems kind of like how pre-gluten-free-bread-revolution gluten free bread dough—very, very wet (although not quite freely pourable).

Super Fluffy Gluten Free English Muffins

So what’s the difference between the English muffins from GFOAS Bakes Bread and these super fluffy English muffins? A few things, but it’s also mostly a matter of hydration. I won’t bore you with more of the details. I hear the devil is in there anyway.

Super Fluffy Gluten Free English Muffins—Step by Step

Here’s what you need to know about making these muffins: they’re ridiculously easy. Just mix up the dough (with a whisk!), set it to rise for about 30 minutes, mix in the salt and baking powder right before filling English muffin rings (1-inch rings cut from empty aluminum cans work just fine, if you don’t have actual rings) and letting them cook. Finish them in the oven or the toaster oven (or even in the skillet!) and let them cool.

Super Fluffy Gluten Free English Muffins

I do have to insist that you split them properly, with a fork, though. Otherwise? No nooks, not to mention crannies. And that’s the whole point here, isn’t it? Stay tuned for traditional English crumpets, but for now I think these will do. :)

Prep time: Cook time: Yield: 9 English Muffins

Ingredients

2 1/2 cups (350 g) Gluten Free Bread Flour*

1 tablespoon (12 g) sugar

1 2/3 teaspoon (5 g) instant yeast

1 cup + 2 tablespoons (9 fluid ounces) warm milk (about 95°F)

1 1/4 cups (10 ounces/10 fluid ounces) warm water (about 95°F)

3/4 teaspoon baking powder

3/4 teaspoon (4 g) kosher salt

*BREAD FLOUR NOTES

  1. 1 cup (140 g) Gluten Free Bread Flour, as discussed more fully on pages 8 to 10 of GFOAS Bakes Bread, contains 100 grams Mock Better Batter all purpose gluten free flour (or Better Batter itself) + 25 grams whey protein isolate (I use NOW Foods brand) + 15 grams Expandex modified tapioca starch.
  2. For a calculator that helps you build the flour using my Mock Better Batter, but without doing any math, please see my Gluten Free Flour page.
  3. If you would like to use Ultratex 3 in place of Expandex, please see #6 on my Resources page for instructions.

Directions

  • Place the flour, sugar and yeast in a large bowl and whisk to combine well. Add the milk and water, whisking to combine well after each addition. The dough will be very wet, and should have a consistency that is slightly thicker than pancake batter. Cover with oiled plastic wrap and set aside in a warm, draft-free location to rise for about 30 minutes, or until nearly doubled in size. Line two small, rimmed baking sheets with unbleached parchment paper and set them aside. Preheat your oven to 325°F.**

    **To avoid turning on your oven, you can either finish baking the English muffins in a toaster oven preheated to the same temperature, or try covering your skillet once the muffins are on the second side, reducing the heat to low and cooking until the internal temperature of the muffins reaches 195°F.

  • Place a 10-inch cast iron skillet over medium heat, or heat a griddle to medium. While the pan or griddle is heating, grease four metal English muffin rings (1-inch rings cut from empty aluminum cans also work well) and place them in the hot pan or griddle. In a separate, small bowl, whisk together the baking powder and salt. Uncover the bowl of dough and mix in the baking powder and salt. Using a spring-loaded ice cream scoop (or two spoons), fill the English muffin rings about three-quarters of the way full with the dough. Allow the muffins to cook for about 5 minutes before using tongs or a spatula to flip the rings with the muffins inside and cooking for another 3 to 5 minutes or until the underside of the muffins is lightly golden brown. Transfer the muffins in the rings to a prepared baking sheet, carefully remove the rings using the tongs, and place in the preheated oven (or toaster oven) to bake until the internal temperature reaches 195°F (about 7 minutes). Alternatively, cover the skillet or griddle until cooked through completely. Repeat with the remaining dough, using more greased muffin rings.

  • As soon as the muffins are finished baking or cooking, transfer them to a wire rack to cool completely. Split each muffin with a fork by inserting the tines in the center of the muffin along the middle, parallel to the muffin itself, and gently pry open the muffin with your fingers. Serve warm. With butter. Lots of butter.

  • Adapted from the recipe for English Muffins on page 118 of Gluten-Free on a Shoestring Bakes Bread.

Love,
Me

 

P.S. Still don’t have a copy of Gluten Free on a Shoestring Bakes Bread? What are you waiting for? ;)

If you liked this recipe, you'll love this book!

If you’re eating gluten-free, you know the challenges of bread. Gluten-Free on a Shoestring Bakes Bread tells you everything you need to know to make the artisan-style bread you’ve been missing—and at a fraction of the cost.

Learn More

Comments are closed.

  • christine
    July 28, 2014 at 2:48 PM

    Could I sub with rice milk?

  • Melissa
    July 28, 2014 at 1:35 PM

    O.k Nicole I answered my own question. These can be cooked in a shallow cast iron muffin pan, it takes a bit longer and they still need to be flipped. I also cooked some in aluminum foil rings but they fell out when flipping them. One of the twins stated that if he had to eat these everyday for the rest of his life he’d be happy. High praise from a teenager!

  • Melissa
    July 28, 2014 at 11:06 AM

    Nicole, can I just put these in a cast iron English muffin pan, instead of the rings? Thanks.

  • July 27, 2014 at 3:47 PM

    amazing!!!! i made these this morning, and did some desperate substitutions in my pre-second-coffee haze… used plain yogurt because i didn’t have milk, and basic gluten free all-purpose flour because i didn’t have bread flour. also i was too impatient to let them rise the whole way and i might have dumped in way too much baking powder and salt. BUT THEY WERE STILL SO FREAKING GOOD! topped them ham and an egg, all benedict style. YAY!

  • Michelle
    July 26, 2014 at 8:46 PM

    Made these today. They are simple to make, and came out great!

  • mena
    July 26, 2014 at 2:26 PM

    Hey Nicole,
    these look great and i can’t wait to try them.I have a question about the icecream sandwiches.Do you think they would work in glass pans or would i have to buy metal? I would love to make them, because I personally, have missed them on hot summer days.I would really appreciate a response,thanks!

  • mary
    July 26, 2014 at 1:27 PM

    tried the ones from the 2nd cookbook,and they worked out pretty well. going to try these soon. thanks nicole!

  • July 25, 2014 at 9:22 AM

    I’m embarrassed to say I’ve never made homemade English muffins (gluten-free or not) but all this talk about nooks and crannies has me planning it in very soon. Yours are the picture of perfection as always, Nicole!

  • Melissa Haserot
    July 24, 2014 at 3:01 PM

    Fail! I followed the directions to the letter, but ended up with thick , doughy little biscuits. I put them back in the oven to bake longer, but the outsides got tough, and the insides never fully cooked. No nooks, no crannies. :(

    • Anneke
      July 24, 2014 at 6:37 PM

      Did you measure your ingredients by weight? It makes a huge difference.

    • Michelle
      July 25, 2014 at 12:59 AM

      Seconded on the weighing of ingredients. Did you use Nicole’s flour blend? That’s really important, too.

    • July 25, 2014 at 8:59 AM

      Looks like you already got some great advice from fellow readers, Melissa! If you made substitutions, I’d always look there first.

  • Anneke
    July 24, 2014 at 2:25 PM

    Yeah, I’m gonna be making these guys! I wish my kids didn’t get up so early; I just can’t bring myself to get up early enough to have the extra 30 minutes required to make something like this fresh in the morning. Guess they’ll have to continuing suffering with fresh from the freezer breakfast. Poor babies.

    • July 25, 2014 at 8:59 AM

      How about those wonderful, competent, older children of yours get up 30 minutes early, Anneke?! These really are perfect “fresh from the freezer,” though! ;)

    • Anneke
      July 25, 2014 at 6:28 PM

      Even I’m not that mean, Nicole, they already get up at 5:30! Any earlier and I think they might punch me, actual cooking might be too much to ask for.

  • Carole
    July 24, 2014 at 12:32 PM

    THANK YOU these are probably going to be a weekly baking project. Where do you find English Muffin rings ?? Live in the mountains and nothing is nearby. Will have to buy a big package of Canadian bacon also.

    • July 25, 2014 at 9:00 AM

      Hi, Carole, I bought some of my English muffin rings in a local kitchen supply store, and others online at amazon. I think the brand is Fox Run, but I also think King Arthur Flour sells their own, too.

  • July 24, 2014 at 11:33 AM

    Oh my god these look so good! I’m definitely going to make these, my favorite breakfast food is eggs benedict and I’ve been without a real english muffin for this dish since I was diagnosed with celiac in 2008!

    • July 25, 2014 at 9:00 AM

      Oh these are definitely perfect for eggs benedict, Elizabeth!

  • Lucy
    July 24, 2014 at 10:35 AM

    Wonderful Nicole!
    I have also used aluminum foil to make muffin rings, folded over three or four times then joined by folding the ends together. I can’t wait to try these out!

    I made two recipes of Apricot Crumble Bars yesterday, I had two pieces they were soooo good!

    • July 25, 2014 at 9:01 AM

      That aluminum foil method sounds great, Lucy. It would probably be really great with heavy-duty foil, if you have it.
      Love that you’re all over that Apricot Crumble Bar recipe, Lucy!

  • Jennifer S.
    July 24, 2014 at 10:15 AM

    Holy Moly Macaroni!!!!! I think I’ve been waiting my whole life for these AND I just ran out of my other ones….. thank you!

    • July 25, 2014 at 9:01 AM

      You always make me laugh, Jennifer. :)

Back to Top