Best Gluten Free English Muffin Recipe | 1-Hour Rise

5 from 1 vote

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Prep Time: 15

Cook Time: 45

Proofing Time: 1

Total Time: 2

Yield: English muffins

Soft and fluffy with perfect nooks and crannies to soak up butter and jam, these Gluten Free English Muffins toast to a golden crisp and make incredible breakfast sandwiches. With just a one-hour rise and no baking required—simply cook them in a cast iron skillet—you'll have fresh, homemade English muffins ready in no time for breakfast or brunch.

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Author: Madison @ Wonders of Cooking

Equipment

Ingredients

Psyllium Gel:

20 g whole psyllium husk not powder
360 g warm water (between 105 to 110 ℉)

Dry Mix:

80 g tapioca starch
80 g potato starch
140 g brown rice flour
120 g oat flour or sorghum flour
25 g granulated sugar
8 g instant yeast
1 ¼ teaspoon salt
3-4 tbsps cornmeal, for dusting

Wet Mix:

120 g whole milk
20 g neutral oil I used canola
10 g apple cider vinegar

Instructions

Lightly sprinkle cornmeal over a large baking sheet and set aside until needed.
3-4 tbsps cornmeal, for dusting
In a medium bowl, mix the whole psyllium husk with warm water, stirring until well combined. Set aside to "gel".
20 g whole psyllium husk, 360 g warm water (between 105 to 110 ℉)
Meanwhile, whisk the dry ingredients together in a large bowl or bowl of a stand mixer fitted with a paddle attachment.
80 g tapioca starch, 80 g potato starch, 140 g brown rice flour, 120 g oat flour, 25 g granulated sugar, 8 g instant yeast, 1 ¼ teaspoon salt
Add the wet ingredients to the psyllium gel and stir until fully combined.
120 g whole milk, 20 g neutral oil, 10 g apple cider vinegar
Use the bottom of a measuring cup to create a well in the dry ingredients, then pour in the wet mixture. Gradually mix until a dough forms.
Generously flour your work surface, then turn out the dough and knead for 3 to 4 minutes until smooth. Shape it into a ball—the dough will be slightly sticky, but resist adding extra flour to ensure soft, moist English muffins.
Divide the dough into eight equal portions, each weighing about 125g, and roll them into balls.
Place the dough balls onto the cornmeal-dusted baking sheet, and gently press down on each one to flatten to about 1 ¼ inches thick. Sprinkle the tops with additional cornmeal.
Loosely cover the English muffins with plastic wrap or a clean kitchen towel and let them rise in a warm place for about an hour, or until puffy and doubled in size. I prefer placing mine in a 75-85°F oven—just turn the oven on for 2-3 minutes, then switch it off. Always check the temperature of the grates with a meat thermometer before placing any dough inside.
Ten minutes before the dough finishes proofing, preheat a large cast iron skillet over Low heat. Keep the pan dry—no grease needed.
Once the skillet is hot, carefully transfer the English muffins in batches, fitting as many as your skillet allows. Keep the heat on low to ensure the insides cook through before the outside browns. Cook uncovered for 10-12 minutes, until deeply golden brown. If the skillet starts to smoke, reduce the heat to the lowest setting.
Flip the English muffins and cook uncovered for another 10-12 minutes, until golden brown.
Transfer the English muffins to a wire rack and repeat the cooking process with any remaining batches. Let them cool completely for 45 minutes to an hour before serving.
For the best nooks and crannies, use the tines of a fork to poke holes around the English muffins, then gently pull them apart by hand. Toast, and enjoy!

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