Tuesday, July 14, 2009

Gluten free english muffins

gluten free english muffin
Look! We have nooks. We even have crannies!
Gluten free english muffins have arrived! Good ones! Rejoice!

Please forgive the wonky pictures. I am not used to cooking and taking pictures at the same time

I initially was going to use Alton Brown's recipe, because he is just all kinds of awesome. However, I decided to change it up a little.

First thing's first. You don't need fancy pants english muffin rings, or even tuna or pineapple cans. Aluminum foil and paper clips do just fine. Observe:

English Muffins

1 T. sugar
1 t. salt
1 T. olive oil

1 1/3 c. water, warmed
1 envelope yeast
1/4 t. sugar

2/3 c. brown rice flour
2/3 c. sorghum flour
2/3 c. potato starch
1/2 t. xanthan gum
1/2 t. baking powder

Comine the sugar, salt, and oil in a big bowl. Proof the yeast while mixing the rest of the ingredients in a smaller bowl. Pour the yeasty water into the big bowl, then mix in the dry ingredients. Stir well to remove lumps. I use a whisk.

This is more like a batter than a dough. Think of it as if you're making a really thick pancake. Same concept.

Let the batter rise for 30 minutes for regular yeast, 10 for rapid-rise. While it's rising, preheat a griddle to 300 degrees, or put a pan on medium low heat.

To make these babies:

Spray cooking spray inside the ring, including the ring itself. You don't want the muffin sticking. It's a pain in the ass to try and remove it if it's not greased. Sprinkle some corn meal inside. It will be bubbling and will smell awesome.

Use a ladle to pour in some batter. Use your discretion for how much, but remember they rise quite a bit. Sprinkle corn meal on top, too. Cover the pan and let them cook for 5-6 minutes. Here's how they look before cooking:

The only thing about english muffins, is they are time-consuming. I have started putting a movie on to watch while I'm waiting. You can also play with your [apparently] attention-starved cat, brush your teeth, change out the laundry, update your facebook status, do the dishes, etc. Just make sure you have a timer going.

Another thing: In-between batches, cover the bowl full of batter. The yeast will continue to rise, and the muffins will get more nookier and crannier. Yum.

Once one side is cooked, flip them. I use a spatula and kinda tilt the pan towards the muffin while I flip. You get the hang of it. They will look kinda like this.

Cover and cook them on the other side for 5-6 minutes. When they're done, remove them from the pan to a cooling rack. The ring should come off easily, ready to use again. Here is the finished product. They look like real english muffins!! The taste and texture are spot-on. So. Good.

gluten free english muffin
I had to make these one-by-one, but if you have the means, go ahead and do it up in bigger batches.

Once they're cool, split them with a fork, not a knife, and enjoy them immensely. This recipe makes about 6 muffins.

Oh, I also found another praise-worthy recipe here at I Am Gluten Free, but have yet to try it.

Regardless of which recipe you use, you HAVE to make these. It's been way too long since you've enjoyed a good english muffin.

See, being gluten free isn't so bad. :o)


Amy Green said...

I am impressed. And I mean really, really impressed. Your english muffins look like the real deal that I used to eat when I was a kid. It's been so long since I ate bread that I don't miss it but my belly is starting to rumble...

jill elise said...

I have to make these asap, or some version of them. After Ellen posted her recipe, and then you, I'M NEXT!

Dana aka Gluten Free In Cleveland said...

Whoa! Congrats!!

Those look awesome and count me among those fully jealous of your breakfast!!

Anonymous said...

OMG! you're amazing!
i think you solved my longing for Thomas' english muffins :)

Kate said...


Those look SO good!

I'm coming over with the Chicklet.

We'll bring the fig jam for topping!


Jenna said...

I have english muffins... I repeat - I HAVE ENGLISH MUFFINS!!

Okay, okay. Extreme. But seriously - thank you, thank you! I just finished my first batch (and taste tested 3 with butter and honey. You know. Just to be sure.) and I'm so goofily thrilled I'm embarrassed. They came out perfect and this is one recipe that I'm copying into my binder of keepers.

And tucking an extra into my cookbooks. Putting one on the fridge. Bookmarking the page on the computer. One may go in a safe. Just to be sure.

Thank you so much.

Ana said...

Mine came out very wet inside-what did I do wrong? The outside looks delish but they came out floppy with a gummy raw doughy inside...:(. Some feedback would be great


jacobithegreat said...

Ana- maybe if you turn the heat down a little and cook them longer? You could also try making them thinner or using less batter per muffin. I hope it helps!

Anonymous said...

Simply awesome!!! As a gluten-tolerant person who cooks for two GF family members, I can honestly say that your recipe is WAY better than Thomas' english muffins. Thank you, thank you, thank you!!

Kelsey Quinn said...

Hi! I just wanted to tell you these are the best GF bread-type recipe I've made so far! I took a bite and honestly couldn't tell it was GF; that's how perfect these are. Congrats on making up an amazing recipe! Plus, I loved that you included a DIY tinfoil circle rather than an official english muffin tin. I did that too! :) Thanks again for your awesome recipe!