Gluten Free English Muffin Bread Recipes

GLUTEN-FREE ENGLISH MUFFINS

Steps:

• Combine the dry ingredients. Put the flour, yeast, sugar, psyllium husks and salt in the bowl of a stand mixer fitted with the paddle attachment. Mix well on low speed.
• Make the dough. Add the butter and 1/2 cup buttermilk to the dry ingredients and blend them together on medium-low speed. (The dough should be soft and cohesive. If the dough feels too dry, dribble in a bit more of the buttermilk until the dough is pliable.) Let the mixer run for 5 minutes. Scrape down the sides of the bowl and form the dough into a ball. It should be a bit sticky.
• Rise the dough. Transfer the dough to a large bowl and cover with plastic wrap. Set the bowl in a warm place and let the dough rise for 90 minutes. (Unlike gluten dough, this dough will not double in volume. Instead, this rising time allows the dough to fully hydrate and rise a bit.)
• Proof the dough. Line a baking sheet with parchment paper and set aside. Turn the dough out onto a clean surface and cut it into 6 equal pieces. Knead 1 piece of dough for a moment to release air pockets, then roll it into a ball. Repeat with the remaining pieces of dough, arranging balls on the prepared baking sheet, evenly spaced apart. Cover with a kitchen towel and let them sit in a warm place for 1 hour.
• Prepare to bake. Preheat the oven to 350 degrees F. Dust the tops and bottoms of each ball of dough with cornmeal.
• Griddle the English muffins. Set a large cast-iron skillet over medium heat. (An electric griddle works well too.) Lightly grease the pan with oil or butter. Put 3 balls of dough into the hot skillet and flatten them a bit with the palm of your hand. Cook until the bottoms of the English muffins are browned, about 5 minutes. Flip and cook them for another 5 minutes.
• Bake the English muffins. Transfer the skillet to the oven and bake until the sides of the English muffins feel set, about 5 minutes. Move the English muffins to a cooling rack.
• Repeat with the remaining 3 balls of dough.
• Cool the English muffins completely before splitting them open and eating them.

GLUTEN FREE ENGLISH MUFFIN BREAD

Steps:

• Whisk together the first five ingredients in the bowl of a stand mixer (or a large bowl).
• Combine the milk, water, and oil in a microwave-safe measuring cup and heat to between 120° and 130° F. Make sure you stir it before checking the temperature.
• Pour the hot liquid over the dry ingredients in the bowl and using the beater attachment (or with a handheld mixer) beat the mixture at high speed for about one minute. You can also beat the mixture by hand vigorously for an additional few minutes, or until the dough is smooth and elastic. It's a very loose dough, almost like a batter.
• Lightly grease an 8½" x 4½" loaf pan and then sprinkle the bottom and sides with cornmeal.
• Scoop the dough into the pan and use wet hands to smooth the top as much as possible. Spray the top of the bread with nonstick baking spray and cover the pan with plastic wrap. Allow the dough to rise in a warm, draft-free area not until doubled in volume, but it should be about ½ an inch over the top of the pan. This can take anywhere from 45 minutes to 1½ hours, but it usually happens in under one hour.
• While the dough is rising, preheat the oven to 400° F. Remove the plastic wrap and bake the bread for about 25 minutes, or until it's golden on top and the inner temperature reads 190° F.
• Remove the bread from the oven and place on a rack to cool for about 5 minutes before removing from the pan to cool completely before slicing.
• Store the bread in a plastic bag (ziptop works well) for a few days on the counter. If storing longer than a few days, cut the bread into slices, freeze the slices on a baking sheet until firm, and then store those slices in a freezer ziptop bag for up to 3 months. Frozen slices can be toasted from frozen (but they may need a few cycles in the toaster).

GLUTEN-FREE ENGLISH MUFFIN BREAD

Steps:

• Whisk/sift the dry ingredients (minus the yeast) together in a large mixing bowl. Set aside while you proof the yeast.
• Add the yeast, sugar (or 1 teaspoon honey), warm water and milk into a bowl and whisk together. Let stand for 5 - 7 minutes, until the yeast is puffy.
• Pour the yeast mixture, followed by the eggs, oil and honey and stir until combined. You can use a stand mixer fit with the paddle attachment here, mixing for 2 - 3 minutes. If you don't have a stand mixture, simply beat with a whisk for 1 - 2 minutes (get some elbow grease behind it and think of it as you arm workout for the day!).
• Transfer the dough to a greased 9" loaf pan, cover with a tea towel and set in a warm place to rise for 30 minutes, until it has doubled in size.
• While the dough is rising, preheat the oven to 375 degrees F.
• When the dough has finished rising, brush with the egg or milk wash and bake in the center of the oven for 35 - 40 minutes, until browned and hard on top. You should be able to tap on the top of the loaf and hear an almost hollow sound.
• Let cool in the loaf pan for 5 - 10 minutes, then transfer to a wire rack and cool completely before slicing.
• I find this bread is best served when toasted, and keeps on the counter for 1 - 2 days. To maximize it's freshness, slice the entire loaf, wrap it in foil and freeze until your're ready to use.

GLUTEN-FREE ENGLISH MUFFINS

Steps:

• Combine the masa harina, water, and salt and mix well. Cover with plastic wrap and set aside.
• Allow the bread dough to rise in a warm place for an hour.
• Mix the masa harina dough and the White Bread dough together by hand until uniform. Place a 10-inch nonstick skillet over medium heat. Scoop out 1/3 cup dough at a time and roll it into a 2-inch ball. Place 4 or 5 balls in the pan at a time (evenly spaced apart and not touching) and flatten slightly with the palm of your hand to form 3-inch discs. Cook for 5 to 7 minutes, then flip over with a spatula and cook for 5 to 6 minutes more, until dry to the touch on both sides.