Gluten-Free English Muffins (Soft, Craggy, Split-Ready)
Makes: 6 muffins
Time: ~30 min active + 45–60 min rise
Ingredients
1 cup (120 g) gluten-free all-purpose flour (with xanthan gum)
½ cup (60 g) tapioca starch (or potato starch)
1 tbsp sugar or honey
1¼ tsp instant yeast
¾ tsp salt
¾ cup (180 ml) warm milk (dairy or unsweetened almond), ~105–110°F
1 large egg, room temp
1 tbsp olive oil or melted butter
Cornmeal or rice flour for dusting
Instructions
Mix dry: Whisk flour, starch, sugar, yeast, and salt.
Add wet: Stir in warm milk, egg, and oil. Beat 1–2 minutes until a thick, sticky batter forms (thicker than pancake batter).
Rise: Cover and let rise in a warm spot until puffy, 45–60 minutes.
Shape: Heat a nonstick skillet or griddle over low. Lightly grease and dust with cornmeal. Set greased English-muffin rings on the pan (or free-form circles). Spoon batter into rings, smoothing tops. Dust lightly with cornmeal.
Cook: Cover and cook 7–8 minutes until set underneath. Flip carefully (leave rings on), cover, and cook another 7–8 minutes until cooked through (internal ~200°F).
Cool: Remove rings. Cool completely, then split with a fork for that classic nooks-and-crannies texture.
Tips & Variations
Dairy-free/egg-free: Use plant milk; swap egg for ¼ cup unsweetened applesauce + ½ tsp baking powder.
Extra craggy: Replace ¼ cup of the milk with plain yogurt (dairy or coconut).
To bake-finish (if browning too fast): After flipping, transfer skillet to a 350°F oven for 5–8 minutes.
Storage: Freeze split muffins up to 2 months; toast from frozen.
If you want, tell me which gluten-free flour blend you use—I can tweak hydration for best results.
