Gluten Free English Muffins

Total time1 hr 55 min

Prep time25 min

Cook time30 min

4.6

(26)

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Ingredients

8 servings

For the dough

1 cup warm milk (110°f / 43°c)
2 ¼ tsp active dry yeast (1 standard packet)
1 tsp granulated sugar
2 cups gluten free flour blend
½ cup tapioca starch
1 tsp xanthan gum
1 tsp baking powder
1 tsp salt
1 large egg, room temperature
2 tbsp unsalted butter, melted and cooled
1 tsp apple cider vinegar

For cooking

2 tbsp fine cornmeal, for dusting
1 tbsp unsalted butter, for the griddle

Instructions

1
Combine the warm milk, yeast, and sugar in a small bowl and stir briefly. Let stand for 5–8 minutes, until the surface is foamy and the mixture smells yeasty — if it does not foam, the yeast is inactive and should be replaced before continuing.
2
Whisk together the gluten free flour blend, tapioca starch, xanthan gum, baking powder, and salt in the bowl of a stand mixer (or a large mixing bowl if using a hand mixer).

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