Pregnancy Friendly Gluten Free English Muffins
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Learn more →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
Ingredient noteEggs are safe during pregnancy as long as they are cooked all the way through.
- 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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