Alpha Gal Friendly Gluten Free English Muffins
Total time1 hr 55 min
Prep time25 min
Cook time30 min
4.6(26)
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Learn more →Ingredients
8 servings
For the dough
- 1 cup warm milk (110°f / 43°c)
Chef's tipUse plain, unsweetened soy milk, measured 1:1. It's the most reliable milk swap and works in sauces, custards, and baked goods; for hot or acidic drinks, a barista-style soy milk resists curdling. - 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
Chef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one. - 1 tsp apple cider vinegar
For cooking
- 2 tbsp fine cornmeal, for dusting
Chef's tipChoose fine cornmeal when a smooth texture matters. - 1 tbsp unsalted butter, for the griddleChef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
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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