Xanthan Gum Free Classic English Muffins

Homemade English muffins are one of those kitchen projects that feel almost magical — you start with a handful of pantry staples and end up with something that genuinely rivals anything you'd find at a bakery. The dough comes together with whole milk, butter, flour, yeast, and a dusting of cornmeal, and not a single additive or stabilizer is needed to make it work beautifully. That matters a lot when you're avoiding xanthan gum, because store-bought English muffins and many packaged bread products quietly sneak it in as a texture enhancer. Here, the structure comes entirely from proper gluten development — that 6 to 8 minutes of kneading is doing real work, building the elasticity that holds everything together. The slow griddle cook over low heat is what gives these their signature deep golden crust and fully set interior without an oven, and the fork-split method at the end is the secret to unlocking all those legendary nooks and crannies. Toasted with butter, loaded with jam, or stacked into a breakfast sandwich, these deliver the full English muffin experience with nothing you don't need.

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