English Muffins

Has anyone checked the price of Gluten Free English Muffins.  I know they come in a pack of 6 are quite expensive.  Just did a quick Google search and came up with a price of $6.99.  Those are good I am sure.  I haven’t tried them because the price comes out to over a $1 apiece.  


Baking gluten free was daunting at the onset but after more than a year I am learning the ins and outs somewhat.  I have made my own breads for years and at one time had a wonderful sourdough starter and made fresh sourdough bread, muffins and biscuits.  Thanks to an on-line recipe I am working on another starter and we will see about breads and all later on.


Yesterday was baking day.  Being out of the English Muffins I decided that was my project for the morning.  Got out the English muffin rings I use to make hamburger buns, a cookie sheet, baking mat and cooking spray.  

This is the recipe I developed and posted on Food.com about a year ago.

1/3 cup warm water (105 degrees F)
1 teaspoon sugar
1 tablespoon active dry yeast
2 1/4 cups gluten-free flour, blend (I used Pamela’s Gluten-Free Bread Mix and Flour Blend)
1 1/4 cups buckwheat flour
1/3 cup nonfat dry milk powder
1 teaspoon salt
1/2 xanthan gum
6 tablespoons vegetable shortening, room temperature, cut into small pieces
3 tablespoons honey or 3 tablespoons agave nectar
1 egg, room temperature, beaten
1 cup warm water (105 degrees F)



In a small bowl or 2 cup measuring cup combine the warm water, sugar and yeast.  Allow to stand for a few minutes to get bubbly.

Measure the flour blend, buckwheat flour, milk powder, salt and xanthan gum into the bowl of a food processor.  Pulse several times to combine.

Add the shortening and pulse several times until the shortening is evenly distributed.  Add in honey and beaten egg.  Slowly add in water until mixture is wet.  It should be the consistency of a thick muffin batter.

Preheat oven to 350 degrees.  Spray English muffin rings with a non-stick cooking spray, pour a small amount of additional flour blend in to a bowl and dip the prepared muffin rings in to flour lightly.

Place the prepared rings on a cookie sheet that has been lined with parchment paper or baking mat.  Scoop dough mixture into rings.  With with the back of a spoon, lightly smooth the tops of the dough.   Allow to rest in a warm place for 15 minutes.

Put cookie sheet into oven and bake 10 minutes.  With a spatula, gently flip rings and continue to cook for an additional 10 to 15 minutes.  Turning them will prevent them from rising above the rings and produce better formed and more evenly cooked muffins.

Split with fork and serve warm or wrap individually, bag and place in freezer.  Defrost and toast to desired crispness.

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This is what I did yesterday:

1 tablespoon instant dry yeast
2 1/4 cups gluten-free flour, blend (I used Pamela’s Gluten-Free Bread Mix and Flour Blend)
1 1/4 cups buckwheat flour
1/4 cup King Arthur Baker’s Special Dry Milk
1 teaspoon salt
1/2 xanthan gum
6 tablespoons coconut oil, melted and cooled
4 tablespoons agave nectar
1 egg, room temperature, beaten
1 1/2  cup warm water (105 degrees F), divided


Measure the yeast, flour blend, buckwheat flour, milk powder, salt and xanthan gum into the bowl of a food processor.  Pulse several times to combine.

Add the coconut oil and pulse several times until evenly distributed.  Add in agave nectar and beaten egg.  Slowly add in water until mixture is wet.  It should be the consistency of a thick muffin batter.

Preheat oven to 350 degrees.  Spray English muffin rings with a non-stick cooking spray, pour a small amount of additional flour blend in to a bowl and dip the prepared muffin rings in to flour lightly.

Place the prepared rings on a cookie sheet that has been lined with baking mat.  Scoop dough mixture into rings.  With with the back of a wet spoon, lightly smooth the tops of the dough.   Spray the bottom of a second cookie sheet with non-stick cooking spray and place on top of the muffins.  Allow to rest in a warm place for 15 minutes.

Put both cookie sheet into oven and bake 15  minutes.  Remove the top cookie sheet and with a spatula, gently flip rings and continue to cook for an additional 10 to 15 minutes.  Turning them not only prevents them from rising above the rings but produces better formed and more evenly cooked muffins.

Split with fork and serve warm or wrap individually, bag and place in freezer.  Defrost and toast to desired crispness.


Please note that Pamela’s Blend has xanthan gum added.  If using another flour blend you probably need to add additional gum.


Now those are muffins! 

As I discovered yesterday the recipe is very forgiving.  I had the batter divided into the rings, smoothed and placed in my warming draw to proof.  As I set down to enjoy a 2nd or 3rd cup of coffee I realized that I had left out the yeast.  Back into the food processor.  After scooping the dough out of the rings,  I was a bit concerned about the yeast getting mixed in well.  The dough was transferred to my stand mixer and whipped at medium for 2 minutes.  I wouldn’t recommend this but if you bake like I do it might just happen. 

If you make the recipe or have comments or questions please post and I”ll get back to you.  Have a great day and happy cooking. 

2 Comments

  1. Well those look darn good Paula! And lucky you with the yeast working! Where did you get your English muffin rings? Do you know we cannot get them in England and my gran’s were lost in my last move!
    They great for gluten free!
    Karen

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