I just made the best softest gluten free English muffins! I know I’m a bit late, I had promised you guys this recipe last week, but I had a change of heart/last minute doubts and wanted to test another modification… and WOW am I glad I did because this upgraded version is on a whole other level!
They turned out SO soft, really tasty and they have that classic toasted cornmeal outer layer. I mean look at that bend and they just spring right back without falling apart. lol
I have a new and -> improved recipe <- made the traditional way (in a pan / skillet) using egg or crumpet rings.
If you don’t have any rings, then the baked version is still great, but for proper authentic English muffins, I highly recommend my new recipe instead! 🙂
I’ve tried to make proper English muffins that taste and look like the real thing several times over the years, but they were never quite right. Results ranging from bricks to borderline cardboard. But now I can finally say I reached my goal!
As it goes with gluten free baked goods, it took a bit of creativity to get there. lol While English muffins are usually griddled in a pan and then baked, in the end I had to do it the other way around to deal with the wet unmanageable gluten free dough issue. And I had to get creative to add that cornmeal layer without actually kneading the dough. But it worked so well!
Best of all, they’re actually really easy to make and there’s no fancy ‘exotic’ gluten free ingredient needed. All easy to find staples.
1. Don’t skip the resting time. It’s important for the yeast to do its thing and it also allows the flour to properly absorb the liquids and both go towards creating that perfect texture and taste. For even better results – after the dough has risen in a warm place for 2 hours – you can even leave it in the fridge for up to 3 days.
2. For the cornmeal, I used PAN pre-cooked cornmeal, but you can use any type of cornmeal or even polenta as a last resort.
3. Use bread flour. Flour blends specifically formulated to make bread have a higher protein content which helps create sturdier breads that don’t fall apart. I personally use Freee Foods (by Doves Farm). But if you don’t have or can’t find any, it’s ok. A standard all purpose gluten free flour blend will work too, just not quite as well.
4. EAT THEM RIGHT AWAY. As it goes with homemade bread, wether gluten free or not, they are best eaten freshly cooked as they tend to go stale quickly. My advice would be to keep the batter in the fridge and cook them as you go.
5. Multiply the recipe as needed. This is a small batch that only yields 3 English muffins. Feel free to multiply it!
1. Store any leftovers in an air tight container and reheat for 10-20 seconds before serving.
2. You can keep the uncooked batter in the fridge for 3 days.
3. You can freeze your freshly cooked English muffins if you want to make a big batch. Wrap in cling film or foil and place in a sealable freezer bag.
- 30g whole milk
- 2 tsp sugar
- ¾ tsp dry active yeast (I used Allinson)
- 90g gluten free bread flour (I used Freee Foods/Doves Farm - see tips above if you don't have any)
- 1 tsp baking powder
- Pinch of salt
- 1 egg yolk
- 25g butter (melted)
- 1 tsp olive oil
- 40g plain yoghurt ( I used the thick full fat Greek-style kind)
- Cornmeal (to coat your English muffins - see tips above for more info)
15-17 mins (in the oven)
3 mins (toasting in a frying pan)
‼️ THIS IS A SMALL BATCH, multiply the recipe as needed.
PREPARE THE YEAST:
- Heat up the milk in the microwave (in 10 second increments) until warm. Dip your finger in to check the temperature. It should be quite warm, somewhere between lukewarm and boiling hot. If it’s too cold or too hot (boiling), it won’t work.
- Add 2 teaspoons of sugar and stir to dissolve. Note: don’t skip the sugar, it’s an important way to check that your yeast is working (i.e. they react together and start to foam).
- Then add your dry active yeast, stir quickly and leave the bowl to sit in a warm place for a few minutes, until it becomes frothy (see picture collage above). What I do is either place it on a window sill directly in the sunshine or turn the oven on to the lowest setting and place the bowl near or on the opened door.
PREPARE THE DOUGH:
- Mix the flour, baking powder and salt together in a bowl,
- Then add an egg yolk (only the yolk!), butter (melted in the microwave first), olive oil, plain yoghurt along with your foamy yeast mixture and mix with a spatula until you have a smooth lump free batter.
LET THE DOUGH RISE / REST:
- Cover with cling film and let it rest in a warm place for up to 2 hours.
- At this point you’re technically ready to cook, but for even better results, put your dough in the fridge overnight (or even up to 3 days). I kept mine in the fridge for a day.
BAKE YOUR ENGLISH MUFFINS:
- Pre-heat the oven to 180C (356F).
- Grease a few small baking pots/ramekins with butter (or you can also use a muffin tray).
- Then sprinkle some cornmeal all over the bottom and sides with a little sieve or your fingers. Note: this step is important to get that proper toasted cornmeal flavour and outer texture typical of English muffins.
- Add some dough and press it in gently with a spatula.
- Went your fingers slightly and smooth the top.
- Then sprinkle a light coating of cornmeal on top and press it on gently with your fingers.
- Bake in a pre-heated oven for 15 to 17 minutes.
TOAST YOUR ENGLISH MUFFINS:
- Once baked, pop your English muffins out of their pots and toast in a non-stick frying pan on medium heat, about 1.5 minute on each side. You don’t have to add anything to the pan, but you can grease it with a tiny bit of butter first.
- Serve immediately. To cut them opened, poke them with a fork all around. Note: heat up any leftovers for 10-20 seconds in the microwave.
Hope you enjoy these as much as I did and let me know what you think if you give them a try, either here in the comments below or on insta. 🙂