GLUTEN-FREE ENGLISH MUFFINS
Sure, gluten-free foods are so widespread now that you can find gluten-free English muffins in the freezer section of most grocery stores. However, making them yourself gives you soft English muffins with a crisp crunch at the edges that's so much better than anything you can buy in a store. There's also something wonderfully fun about making your own¿letting the dough rise and proof, griddling them and then baking them off. And breakfast sandwiches with homemade English muffins are always extra-special.
Provided by Shauna Ahern
Categories side-dish
Time 3h55m
Yield 6 English muffins
Number Of Ingredients 9
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 SOURDOUGH ENGLISH MUFFINS
From King Arthur Flour. I have not tried these, but the photo looked so good, I thought I would post it for those who must avoid gluten. You need to use a gluten-free starter for this. Recipe #462641 . AF sells a GF flour mix, but I imagine you can use any suitable mix. Apparently the muffins can be frozen. Prep time does not include the rising time.
Provided by duonyte
Categories Sourdough Breads
Time 50m
Yield 6-8 muffins
Number Of Ingredients 9
Steps:
- Whisk dry ingredients together well.
- Add the dry ingredients to the starter and beat until well-blended.
- Add the water, oil, and egg to the mixture and beat on high speed for 2 to 3 minutes. The batter should resemble a thick paste.
- Cover the bowl and allow the batter to rise for 1 to 2 hours. It won't double in size, but will be noticeably puffy.
- Preheat your electric or stove top griddle to a medium heat and lightly spray 6 English muffin rings with oil. You can sprinkle the surface of the griddle inside the rings with cornmeal if desired to help prevent sticking.
- When the griddle is hot, divide the batter among the rings; cook until the bottoms are set, then carefully remove the rings.
- Cook for 7 to 10 minutes on the first side, then flip over.
- Cook for another 7 to 10 minutes, or until the muffins reach an internal temperature of 210°F Transfer to a rack to cool completely before cutting and/or freezing.
Nutrition Facts : Calories 123.9, Fat 5.4, SaturatedFat 0.9, Cholesterol 31, Sodium 508, Carbohydrate 16.8, Fiber 1.2, Sugar 0.7, Protein 2.5
SOURDOUGH ENGLISH MUFFINS
The website I found this on gives credit to chard, who posted it on the KAF Baking Circle. I used my discard sourdough starter when I was feeding it. My starter was still quite young, so I am sure an aged starter will only improve these english muffins. I made them with sugar this time, but will try honey next time. Please note the recipe uses all purpose white flour. If you wish to use whole wheat you may need to add some yeast. I cooked these with the temperature on my griddle set at 300. I did not grease it, although the recipe says you should. I had cut my muffins & had to go out, so they were covered & left to rise for about 3 hours & were fine. I made egg m_muffins with them this morning. My picky daughter gave them her thumbs up!
Provided by Demelza
Categories Breads
Time 14h
Yield 10 muffins, 9-10 serving(s)
Number Of Ingredients 7
Steps:
- Night Before:.
- Combine starter, 2 c flour & milk in a large bowl.
- Stir to combine, cover & let stand 8 hours or overnight.
- Baking Day:.
- Stir in sugar, salt & baking soda.
- Add the last 3/4 c flour.
- Knead for 4 - 5 minutes.
- Roll to 3/4" & cut into 4" rounds, knead scraps together & cut or shape last muffins.
- Place on cornmeal or semolina dusted wax paper, dust tops.
- Cover & let rise 1 - 2 hours.
- Heat lightly greased griddle/pan to medium heat, cook 6 - 10 minutes per side.
- Muffins should be a nice golden brown & cooked through.
- Cool on wire rack.
- Fork split & package.
Nutrition Facts : Calories 161.8, Fat 1.4, SaturatedFat 0.7, Cholesterol 3.8, Sodium 347.7, Carbohydrate 31.8, Fiber 1, Sugar 1.5, Protein 4.8
SOURDOUGH ENGLISH MUFFINS
This Sourdough English Muffin recipe is low effort and high satisfaction. It's made with ancient grain wheat and has plenty of nooks and crannies to hold butter and jam. Perfect for an everyday breakfast or a treat for houseguests.
Provided by Melissa Johnson
Categories Recipes
Time 57m
Number Of Ingredients 11
Steps:
- In a large mixing bowl, whisk together the egg, chipped or melted butter, honey, and warmed milk.
- Add the starter, salt, and flour, and mix thoroughly.
- Cover and let rise until puffy and about twice the original size. This was about 6 hours in the oven with the light on ~80-85F; and 8-10 hours at lower room temperatures.
- Flour your counter, scrape the dough out of the bowl onto the counter, gently press it into a rectangle, and roll the rectangle into a tube.
- Let the dough rest about 15 minutes while you:
- Dust a cookie sheet with cornmeal
- Put about 1/4 cup of cornmeal on a small plate
- Tare your scale with another small plate on it
- Grease your English muffin rings with oil spray or butter
- Make indents along your dough with a knife or bench scraper to mark ten pieces. If you want to weigh the pieces, they should be about 100g. Cut off a piece, and shape/roll it into a patty. Press the flat sides into the cornmeal. Place the muffin in a ring on the cookie sheet and flatten it with your fingertips until it touches the ring. Here is a video of this process.
- Cover the cookie sheet and proof at room temperature for 1-2 hours, or proof in the refrigerator 8-10 or more hours.
- When you are ready to bake, remove the cookie sheet from the refrigerator, uncover it, and preheat the oven to 425F (about 10 minutes).
- Bake 12 minutes.
- Remove from oven, flip muffins over, remove the rings, and return the sheet to the oven.
- Bake an additional 10-12 minutes.
- Muffins should be over 205F internal temperature, with very slight browning beginning on the sides. (You will have medium brown areas on the top and bottom of the muffins.)
- Remember to open the muffins with a fork, rather than slice with a knife, in order to maximize nooks and crannies. Poke all the way around and then gently pry apart the top and bottom.
- 8 Muffin Version
- Weigh the dough for each at 125g, and cook an additional 2-4 minutes.
- Skillet Batter Version
- Below the Oven Baked Photo Gallery is a Skillet Batter Version Gallery
- Add 1/4 cup of water or milk to the dough when mixing to make it scoopable.
- At the end of the bulk fermentation, press the dough from the sides of the bowl downward with a spatula.
- Proof with the same guidelines as the oven version, but unshaped in the bowl.
- At the end of the proofing stage, heat a skillet with butter or oil, grease your metal rings and place them on the skillet. Sprinkle cornmeal inside the rings.
- Scoop about 1/2 cup of the batter into each ring, sprinkle cornmeal on the top of the batter and gently smooth down the batter with a spoon.
- Cook on medium heat for about 16 minutes each side, removing the rings when you flip. Cook time is highly variable depending on your skillet temperature. Covering your skillet and lowering the heat can help if you get too much browning with a cold interior.
GLUTEN-FREE ENGLISH MUFFINS
From Celiac.com - "This recipe comes to us from Ellen Allard. Note: Make at your own risk--this recipe has not yet been perfected and comes out a bit chewy inside, but crispy outside. Please help us perfect this recipe by sending us any improvements that you make to it."
Provided by aramee
Categories Yeast Breads
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Proof the yeast with the sugar and warm water.
- Mix the white rice flour, potato starch, tapioca starch, xanthan gum and salt.
- Combine the 1 tablespoon + 2 teaspoon sugar, egg whites, and canola oil.
- Add yeast mixture. Beat to mix.
- Add half of the flour mixture and beat until smooth. Add rest of the flour mixture and beat three minutes.
- Spoon into English muffin rings sprayed with oil spray and let rise about 45-60 minutes for regular yeast and 25-35 minutes for quick rise yeast.
- Bake 375F degrees for 20-22 minutes.
Nutrition Facts : Calories 555.1, Fat 15.5, SaturatedFat 1.4, Sodium 350.3, Carbohydrate 93.2, Fiber 4.3, Sugar 7.5, Protein 10.4
SOURDOUGH ENGLISH MUFFINS
Here is an easy recipe that makes muffins much better than store-bought and is also a good way to use your extra sourdough. I found this recipe on a website called 'The Fresh Loaf' and tweaked a few of the details based on my experience. There is some amount of planning ahead needed as you have to start the night before, but it is definitely worth it.
Provided by mekebby
Categories Bread Yeast Bread Recipes English Muffin Recipes
Time 9h15m
Yield 10
Number Of Ingredients 8
Steps:
- Stir milk and sourdough starter together in a large bowl until mostly smooth. Mix in flour. Cover bowl and leave to ferment at room temperature, 8 hours to overnight.
- Add sugar, baking soda, and salt to the preferment, stirring just enough to incorporate. Turn dough out onto a lightly floured work surface. Knead for 4 to 5 minutes, adding as much of the 1/2 cup flour as needed to make the dough workable.
- Use a rolling pin to flatten dough to an even 1/2-inch thickness. Cut into 4-inch rounds using a clean tuna can or biscuit cutter; keep edges well floured to avoid sticking.
- Sprinkle a thin layer of cornmeal over a sheet of waxed paper. Arrange cut-outs over the cornmeal. Sprinkle a thin layer over the dough. Let rest for 45 minutes.
- Heat a griddle or cast iron skillet over medium-low heat. Cook English muffins until lightly browned, 5 to 6 minutes. Cool on a wire rack.
Nutrition Facts : Calories 151.9 calories, Carbohydrate 30.4 g, Cholesterol 2 mg, Fat 0.9 g, Fiber 1.1 g, Protein 4.9 g, SaturatedFat 0.4 g, Sodium 255.7 mg, Sugar 2.7 g
More about "gluten free sourdough english muffins recipes"
FORK-SPLIT GLUTEN FREE SOURDOUGH ENGLISH MUFFINS - FLOUR …
From flour.farm
Category BreadCalories 200 per serving
GLUTEN-FREE SOURDOUGH ENGLISH MUFFINS | KING ARTHUR BAKING
From kingarthurbaking.com
4.4/5 (20)Calories 280 per servingTotal Time 1 hr 25 mins
GLUTEN-FREE SOURDOUGH ENGLISH MUFFINS | KING ARTHUR BAKING
From kingarthurbaking.com
THE BEST SOURDOUGH ENGLISH MUFFINS (TRADITIONAL RECIPE)
From traditionalcookingschool.com
GLUTEN FREE ENGLISH MUFFINS - FEARLESS DINING
From fearlessdining.com
SOURDOUGH ENGLISH MUFFINS - EASY OVERNIGHT RECIPE!
From littlespoonfarm.com
TASTY GLUTEN-FREE ENGLISH MUFFIN RECIPE| FRUGAL FARM …
From frugalfarmwife.com
SOURDOUGH ENGLISH MUFFINS RECIPE (MAKE AHEAD) - GO …
From godairyfree.org
THE BEST SOURDOUGH ENGLISH MUFFINS FROM SCRATCH
From farmhouseharvest.net
BEST HOMEMADE SOURDOUGH ENGLISH MUFFINS RECIPE - BUTTERED …
From butteredsideupblog.com
RECIPE: GLUTEN-FREE SOURDOUGH OAT ENGLISH MUFFINS
From culturesforhealth.com
GLUTEN-FREE SOURDOUGH ENGLISH MUFFINS RECIPE - FOOD.COM
From pinterest.ca
GLUTEN FREE SOURDOUGH ENGLISH MUFFINS - BLOGGER
From welcometomyglutenfreejourney.blogspot.com
THE BEST GLUTEN-FREE ENGLISH MUFFIN RECIPES
From glutenfreeeasily.com
EASY GLUTEN FREE SOURDOUGH ENGLISH MUFFINS RECIPE - NW FERMENTS
From nwferments.com
GLUTEN FREE ENGLISH MUFFINS (VEGAN, SOURDOUGH) - HEALTHY TASTE …
From healthytasteoflife.com
SOURDOUGH ENGLISH MUFFINS - GOOD THINGS BAKING CO
From goodthingsbaking.com
SOURDOUGH ENGLISH MUFFINS - CHRISTINA'S BREAD BAKES
From breadbakes.com
GLUTEN FREE SOURDOUGH ENGLISH MUFFIN RECIPE - THERESCIPES.INFO
From therecipes.info
HOW TO MAKE AMAZING SOURDOUGH ENGLISH MUFFINS - HEARTBEET …
From heartbeetkitchen.com
GLUTEN FREE SOURDOUGH MUFFINS - THERESCIPES.INFO
From therecipes.info
THOMAS GLUTEN FREE ENGLISH MUFFINS - GLUTENPROTALK.COM
From glutenprotalk.com
SOURDOUGH ENGLISH MUFFINS - FRESH APRIL FLOURS
From freshaprilflours.com
SOURDOUGH ENGLISH MUFFINS | FEASTING AT HOME
From feastingathome.com
SOURDOUGH ENGLISH MUFFINS - BRIGHT-EYED BAKER
From brighteyedbaker.com
GLUTEN FREE SOURDOUGH CHOCOLATE CHIP MUFFINS (& DAIRY FREE)
From natashashome.com
SOURDOUGH DISCARD ENGLISH MUFFINS - EVATOAVE.COM
From evatoave.com
VEGAN SOURDOUGH ENGLISH MUFFINS RECIPE (EGG FREE, DAIRY FREE)
From theherbeevore.com
SOURDOUGH ENGLISH MUFFINS - SAMMYWONGSKITCHEN
From sammywongskitchen.com
GLUTEN-FREE SOURDOUGH OAT ENGLISH MUFFINS RECIPE - CULTURES FOR …
From culturesforhealth.com
HOW TO MAKE DELICIOUS GLUTEN FREE SOURDOUGH ENGLISH MUFFINS
From youtube.com
GLUTEN-FREE SOURDOUGH ENGLISH MUFFINS | RECIPE CART
From getrecipecart.com
SOURDOUGH ENGLISH MUFFINS {WITH A DISCARD VERSION TOO}
From pantrymama.com
SOURDOUGH ENGLISH MUFFINS – CRAFTY EPICUREAN
From craftyepicurean.com
SUPER FLUFFY GLUTEN FREE ENGLISH MUFFINS
From glutenfreeonashoestring.com
THE BEST HOMEMADE SOURDOUGH ENGLISH MUFFINS RECIPE
From thatbreadlady.com
GLUTEN FREE SOURDOUGH ENGLISH MUFFINS RECIPE - WEBETUTORIAL
From webetutorial.com
GLUTEN-FREE SOURDOUGH BLUEBERRY MUFFINS - OUR GABLED HOME
From ourgabledhome.com
SOURDOUGH ENGLISH MUFFINS RECIPE - A WELL SEASONED KITCHEN
From seasonedkitchen.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#lactose #60-minutes-or-less #time-to-make #course #cuisine #preparation #occasion #north-american #sourdough #breads #american #vegetarian #stove-top #dietary #gluten-free #yeast #free-of-something #brunch #equipment #small-appliance #mixer #from-scratch
You'll also love