Homemade English Muffins are so much easier than you think. Perfect for those who love freshly baked goods.
Dairy free - Gluten free - Soy free - Nut free
3 cups Authentic Foods Steve's GF Bread Flour. Found at most health food stores and online (amazon, vitacost)
1 1/4 cup lukewarm rice milk or preferred non-dairy milk substitute
2 1/4 teaspoon quick-rising yeast (one packet)
1/4 cup gluten free cormeal
2 tablespoon organic cane sugar
1 tablespoon apple cider vinegar
1 tablespoon sunflower oil
1 tablespoon golden flaxseed meal
1 teaspoon sea salt
2 teaspoon baking powder
- In a medium bowl mix together the flour, yeast, sugar, flaxseed meal, salt and baking powder.
- In the bowl of a stand mixer combine the milk, vinegar and oil. Mix for about 30 seconds.
- Slowly add the dry the ingredients and mix at medium speed until combined. Add tablespoons of milk as needed, until the dough comes off the sides.
- Knead for about 5 minutes to make a soft dough. Shape the dough into a large log.
- Dust the surface with part of the cornmeal, roll the log in the cornmeal.
- With a pastry scraper slice the log into 8 equal pieces. Coat all sides of each piece with the rest of the cornmeal.
- Line a large baking sheet with parchment paper. Place eight English Muffins rings on top. If you do not have muffin rings, just lay them 2 to 3 inches apart.
- Cover them with another sheet of parchment paper and lay another baking tray on top. This forces the muffins to expand outward while they rise. Leave to rise at room temperature for 35 minutes or even better overnight in the fridge.
- Preheat oven at 350°F. Remove the top tray and parchment paper. Bake them uncovered for about 15 minutes. Flip the muffins and cook the other side until golden brown, about 10 more minutes.
- English muffins will keep for about 2 - 3 days in an airtight container. Fresh English Muffins can also be frozen for up to 3 months.