Gluten-Free English Muffin Recipe

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This Gluten-Free English Muffin Recipe is a must have in your recipe box. The muffin has the texture of a classic English muffin, and the best part, it toasts to a beautiful crispy texture just as we know it.

Have I ever told you I love baking? It has been a while since I made a simple muffin recipe. I think the last time I created a new muffin recipe was in September, the Keto Pumpkin Cream Cheese Swirl Muffin. This recipe became a huge hit, and for some reason, I didn’t create any new muffin recipes since then. 

Gluten-free English muffin is not your typical muffin.

This gluten-free muffin recipe is not your typical sweet muffin packed with delicious fruit or chocolate. This a plain English muffin that is divine when toasted. It is one of those gluten-free muffins you can use for just about anything, a toast, sandwich, or a burger smothered with gravy. I like it best toasted, slathered with grass-fed butter and topped with sharp cheddar cheese. It is my favourite gluten-free muffin to have with a morning latte or an afternoon cuppa, a British term for a cup of tea. 

When I decided to make this English muffin recipe, I knew the muffin had to be light and easy to toast so that you can get that crispy English muffin texture we know and love. Since I like to experiment with baking on the weekends, I set out to make the best gluten-free English muffin. 

Surprisingly it took only four batches until I came up with the perfect recipe. The texture and the simple flavour are stunning, and you will love it! So now, your biggest decision is what to add to the muffin. Hmm, let me see, jam, butter, Nutella, nut butter, ham, cheese, poached egg, even gravy. Need I say more?? 

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Ingredients

  • 1 cup milk at 110 to 115 F or non-dairy milk
  • 1 cup water at 110 to 115 F
  • 2 tsp. Pure maple syrup or sweetener
  • 2 1/2 tsp. dry active yeast 
  • 1/4 cup extra virgin olive oil
  • 1 tsp. Apple cider vinegar
  • 2 large eggs, at room temperature, whisked (or 1/4 cup egg replacer)
  • 2 1/2 cup gluten-free flour blend, I used Cup4Cup (add 1 tsp. xanthan gum if your blend does not include it) I have tried other blends but this one gave me the best results
  • 1/4 cup tapioca flour/starch
  • 2 tsp. Baking powder
  • 1 tsp. Himalayan salt
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    Instructions

  • Mix the milk, water and maple syrup. Sprinkle the yeast over top and stir. Set aside until the yeast begins to bubble, about 10 minutes
  • Whisk together the flours, baking powder and salt
  • Add the yeast, olive oil, apple cider vinegar and eggs to the dry ingredients and mix thoroughly. The dough will be almost like muffin batter. Allow the dough to rest for 5 minutes.
  • Place 8 English muffin rings (4-inch in diameter) on a baking sheet lined with parchment paper. Spoon the dough into the muffin rings and using wet fingers press and smooth out the tops of the dough
  • Place the baking sheet with muffin rings in a draft-free place, cover and allow the dough to rise for 1 hour
  • Preheat oven to 350 F and bake for 25 - 30 minutes until golden. Cool before slicing
  • Note; if you don't have English muffin rings you can use a well-greased muffin pan. They won't have the perfect shape, but it will work. The recipe makes 12 standard muffins
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