These English muffins are so amazingly good, you would never know that they are gluten free!!!
Many of you have read my recipe for Gluten Free No-Knead Bread. Well, this recipe has all of the same ingredients, but instead of baking the dough in bread pans, you just plop it on some lined cookie sheets in little piles, to make english muffins! You can line it with a silicon mat or with foil that is sprayed with cooking spray. This cooking spray is my absolute FAVORITE!!!
I will say, however, that I prefer the way these bake on the silicon mats, as opposed to the foil. The foil makes the bottoms of the muffins cook faster, leaving them darker and drier than the ones cooked on the silicon mat. I only have one mat that I use for my gluten free stuff (hence having to use foil on the other tray when making a large batch). I guess I know what to ask for when my birthday rolls around!
There are three things that I love about this recipe, even more so than my gluten free bread recipe. The first is that since the English muffins have a crust on the top and bottom, they hold together a lot better when you slice them open and eat them. The sliced sandwich bread, although a soft and delicious texture, has a tendency to fall apart and crumble a little more easily. I have definitely used these English muffins as sandwich buns with much more success than the sliced bread!
The second thing I love is that these little guys cook in HALF THE TIME as their counterparts (the loaves of bread). Right now, time for me is INVALUABLE, so I’ll take all the extra time I can get!!!
The third thing I love about these is that they are easier to store than the big loaves of bread. You can bake a huge batch and keep the extras in the freezer in Ziploc bags. You could also just stack them in large plastic food storage containers in the fridge or freezer.
As with any gluten free bread or pasta, the texture is best when these are warm. You could warm them in a microwave, toaster, standard oven or toaster oven. The texture is great either way! I like to cut them in half and put my dairy free, soy free margarine on them. (Of course, they would be great with real butter, too, if you are not an allergy sufferer like me!) You could also do jelly, pumpkin butter, apple butter, cream cheese, peanut butter or garlic butter. They would all be delicious!
You can even add your own dried or fresh fruits to the bread dough, if you want to switch up the flavors a bit. I have also made a cinnamon raisin variety. These would be delicious with blueberries or dried cherries added in. The possibilities and flavor combos are ENDLESS!!! Plus, English muffins travel well for a healthy and satisfying breakfast on the go! I eat one every morning!
So, what are you waiting for?! Get creative with your flavors, and start cranking out some delicious and healthy breakfast delights!
*Notes on this recipe:
- I have also made these with this egg replacer instead of real eggs, and the texture and flavors turned out well.
- My bread recipe from which this recipe is based also works well with regular flour, for those of you who are not gluten free. I have not used regular flour to make these english muffins yet, but I would imagine they would turn out just as well. If you make them first before I get to them, please let me know how it worked out for you by emailing me at anne@blessingsinsurprise.com.
This is a soft and moist gluten-free English muffin. The texture is best when enjoyed warm. It tastes so delicious, you would never know it is gluten free! Enjoy!
- ¬ 1½ cups Warm Water
- ¬ ¼ cup Honey (I use slightly less than 1/4 cup, but feel free to use the full amount if you want the bread to be sweeter.)
- ¬ 2½ tsp. Active Dry Yeast (1 packet)
- ¬ 2 tsp. Lemon Juice
- ¬ ¼ cup Olive Oil
- ¬ 2 Large Eggs or equivalent amount of egg replacer
- ¬ 3 cups Gluten-Free Flour (Bob’s Red Mill 1 to 1 Baking Flour)
- ¬ 4 tsp. Baking Powder
- ¬ 1½ tsp. Salt
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Add honey, then yeast to warm water and let proof for 10 minutes.
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Combine wet ingredients, blend and add into yeast mix. Briefly blend again. (If using egg replacer instead of eggs, I have had good results with this one.)
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Add the gluten free flour and other dry ingredients to wet and blend until thoroughly mixed. Dough should be pretty sticky.
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Using an ice cream scoop or large spoon, plop some dough in rounds onto a baking sheet lined with either a silicon mat or foil. If using foil, spray with cooking spray. I love this one!!!
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Bake at 375 degrees for about 20 minutes, or until muffins are cooked through and slightly golden brown on the top.
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Allow muffins to cool and store them in an airtight container in the fridge or freezer.
*This is a basic recipe. If desired, add dried fruits, cinnamon and raisins, nuts, chocolate chips or whatever your heart desires! The flavor combinations are endless!!!