Low Sodium Gluten Free English Muffins

Total time1 hr 55 min

Prep time25 min

Cook time30 min

These homemade English muffins come together from a thick, sticky batter rather than a traditional kneaded dough, which is exactly what gives them that classic nooks-and-crannies texture once you tear them open with a fork. Warm milk, yeast, and a touch of sugar create a foamy base, while a gluten free flour blend, tapioca starch, and xanthan gum work together to build structure without any gluten in the mix. A quick beat with egg, melted butter, and a splash of apple cider vinegar rounds out a batter that's meant to be wet and unkneadable — don't worry, that's correct. Cooked low and slow in cornmeal-dusted rings on a buttered griddle, each muffin develops a deep golden crust on both sides before finishing with a tender, chewy interior. Split them open while warm and they're ready for butter, jam, or a fried egg, and they make a genuinely satisfying addition to an added salt–conscious kitchen.

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Ingredients

8 servings

For the dough

1 cup warm milk (110°f / 43°c)
Horizon Organic Whole High Vitamin D Milk - 0.5 Gallon Horizon Organic 2% Reduced Fat High Vitamin D Milk - 0.5 Gallon Horizon Organic Whole DHA Omega-3 Milk - 0.5 Gallon Horizon Organic 2% Reduced Fat DHA Omega 3 Milk - 0.5 Gallon a2 Milk 2% Reduced Fat Milk
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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
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
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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