I’m so excited to offer you yet another gluten free bread recipe! Unlike the bread recipes you have made with me before, this is a fermented dough. The fermentation gives that distinct English muffin tang, and that so familiar craggily texture inside.
If you thought that these involve a lot of technique and baking experience, think again. These are incredibly easy to make.
Unlike a sourdough, you will not need a starter. Just a little planning and patience for a dough that is perfect for making English Muffins.
English Muffins are all about the“nooks and crannies” inside and that distinct tanginess from the time fermenting in the fridge. In this recipe, what creates these craggily little pockets are the bubbles formed during fermentation. The longer the dough is chilling out in the fridge before baking, the more bubbles you will create and an even better flavour.
Tips to making your own homemade English Muffins:
Use a gluten free bread flour. I always prefer FG Roberts bread mixes because I always have consistent results. I used their Traditional White Bread Mix for this recipe.
Different brands of gluten free bread flours may give a different result than FG Roberts which was used with this recipe.
Use dairy-free milk or lactose free milk instead of dairy if you are not able to tolerate dairy.
The dough is super sticky! don't fret because after fermenting, and while still chilled from the fridge, it is super easy to work with.
You will only need a very scant sprinkle of rice flour on your surface when forming your muffins after fermenting.
This dough is fermented for 12-18 hours before cooking on the stove top, and then baking. Yes you heard me. Cook, then bake!
Coat the bottom and top of your English Muffins in fine cornmeal mixed with rice flour before cooking, for a crispy textured crust that will not stick to the pan.
Stainless steel pans are not recommended for cooking these muffins. Stainless steel tends to heat fast and stay quite hot resulting in the muffins browning too fast. The pan is also not greased so it is important to maintain a consistent temperature.
I used a cast iron skillet to cook my muffins, with a large glass lid from a different pan to cover my muffins while cooking. That way I could see them puffing up nicely!
The muffins should cook about 4-5 minutes each side. If they are browning faster, reduce the heat on the stove.
Split, wrap and freeze for up to 8 weeks, then defrost at room temperature, to toast and enjoy.
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Gluten Free English Muffins
6 large or 8 small muffins
150 grams water
150 grams milk
5 grams sugar
3 grams yeast
3 grams vinegar
25 grams flavourless vegetable oil
Pinch of salt flakes
220 grams FG Roberts traditional bread mix
1/4 cup of fine cornmeal (polenta) and 2 tablespoons of fine rice flour for coating the muffins.
Warm the water, milk and sugar to 40-45 degrees celsius
Sprinkle the yeast over the warm milk mixture, cover and allow to bloom.
Once the yeast has bloomed, add the oil, vinegar, salt and then the bread flour.
Mix until a dough is formed. Don't worry this dough will be quite shaggy and sticky.
Turn dough onto a floured surface and knead for about 5-8 minutes until smooth. I used a stand mixer for mine which is much easier for working a sticky dough. If you own a thermomix, set on dough mode for 4-5 minutes.
Lightly oil a glass or ceramic bowl with oil and place the ball of dough in the bowl.
Roll the ball around in the oiled bowl so it is lightly coated in the oil all over, then cover with a lid of oiled cling wrap.
Set aside to prove for one hour.
After one hour, place the dough (still in the covered bowl) in the fridge to ferment for 12-18 hours.
Lightly dust your work surface with rice flour.
Remove the dough from the bowl and divide into 6-8 pieces.
Form each piece into slightly flattened balls.
Place the muffins onto a baking tray allowing space to double in size.
Cover with lightly oiled cling wrap and a cotton towel and place rolls in a warm place for an hour or until double in size.
Preheat your oven to 175 degrees celsius (fan forced)
Gently form the muffins to the desired muffin shape being mindful not to flatten the out too much or you will lose those bubbles!
Mix the cornmeal and rice flour then gently coat each side of the muffins
Heat a heavy based non stick or cast iron pan flat bottomed pan on low
Place the muffins in small batches of two or three into the pan, and cover with a lid to create a little "oven environment"
Cook for 4-5 minutes on each side, until golden
When cooked, set each batch onto a lined baking tray ready for baking.
Once all muffins are cooked on each side, place the tray in the oven and bake for 12-15 minutes until puffed up and the sides are firm.
Allow to cool completely before splitting open.