I’m on a mission friends. A mission to make delicious gluten-free baked goods that taste even better than their gluten-filled counterparts. And with these gluten-free English muffins, I nailed it. Guys, like seriously. I totally nailed it.
Admittedly, I do have my fair share of kitchen blunders – cookies that lack sweetness, bread that doesn’t bake through, muffins that are too crumbly to eat, pizza crust that sticks to the pan – but it’s the successes that make me feel proud and give me just the slightest sense that I actually know what I’m doing.
But more importantly, these gluten-free baking successes mean I get to share them with you. (Granted, I could share my baking failures too, but what fun would that be?) And I know that you’ll be just as excited as I am.
I’ve made gluten-free English muffins quite a few times before, and each time they turn out the same. They’re super tasty (I included my favorite recipe in Baking with Quinoa), but I can’t say that they rival the gluten-filled English muffins I remember.
They have a very distinct flavor (likely from the quinoa flour) and I don’t think you would be fooling anyone to think they weren’t gluten-free. They toast up wonderfully, but they lack the lightness that I want. They’re more dense and bagel like. Still super yummy, but I wanted to see if I could lighten them up a little.
Which brings me to this recipe. These gluten-free English muffins are perfect. Like totally, absolutely, undoubtedly perfect.
They’re soft and pillowy. Light and simply gorgeous when they’re toasted. They have a gentle flavor and beautiful texture. The flour combination I used has a very subtle sweetness, that pairs perfectly with jam, but isn’t overpowering. These babies would also make great burger buns or sandwiches.
They’re what your mind imagines when thoughts of English muffins dance across your dreams.
- ½ cup sorghum flour
- ½ cup tapioca starch
- ½ cup almond flour
- ¼ cup quinoa flakes
- 1 teaspoon xanthan gum
- ¾ teaspoon baking soda
- 1½ teaspoon instant yeast
- ½ teaspoon salt
- ¾ cups warm water, 80 - 90 degrees F
- 1 teaspoon honey
- 2 tablespoons olive oil
- 1 large egg, at room temperature
- Turn on the oven for a few minutes, then turn it off keeping the door closed (If you have a nice warm spot in your house that these can rise, you can skip this part). Line a baking sheet with parchment paper, grease four English muffin rings and arrange them on the baking sheet. Set aside.
- In a small glass measuring cup, add the warm water, honey and yeast. Stir gently until incorporated and set aside to proof. After about 5 - 8 minutes, the yeast should have grown and become puffy. If not, your yeast is likely not active, or you water wasn't the right temperature.
- Meanwhile, whisk the dry ingredients together. In a separate bowl, beat the wet ingredients together. Add the wet ingredients, followed by the proofed and mix until combined. Don't overmix the dough.
- Divide it between the four prepared English muffin rings. Place them in the warm oven (or in a warm spot in your house) and let them rise for at least 20 minutes until they're puffy and nearly doubled in size.
- If you're proofing them in the oven, take them out then preheat the oven to 350 degrees F.
- Bake at 350 degrees for 20 - 30 minutes. If they start to brown too quickly, cover the tray with aluminum foil to finish.
- Cool on a wire rack until completely cool. Slice in half and toast.