Once we saw Gluten Free English Muffins were entered into the Sun Flour Mills Baking Contest, we couldn’t wait to give them a try! We have never made homemade gluten free English muffins (or any English muffins for that matter) and we were ready to see if they were as easy as they sounded. After following the recipe that was entered by Luke Rowley, we came to the conclusion that these are definitely worth making, they are delicious, and with a few tricks and tips extremely simple.
Alternatives
Dairy-Free:
We decided to test out this recipe using dairy-free ingredients to see if we could get the same results. Instead of using milk/buttermilk, we replaced this with warm dairy-free almond milk (you could use any non-dairy alternative). A dairy-free buttermilk replacement has not been tried yet, but I am sure that it will add a little extra flavor.
Dairy-free buttermilk-
Add 1 TBSP vinegar/lemon juice to a measuring cup, and fill it up to the 1 cup mark with your dairy-free milk of choice. Let sit 10 minutes until it curdles.
We also used a dairy-free butter replacement. Make sure to let this sit out and soften at room-temperature.
Tricks & Tips
*Keep things warm
It is so important to make sure that the ingredients that you are adding to mix together are WARM. The butter should be at room temperature (not cold and not melted), and make sure your liquids are warm (not too hot). This will help activate your yeast and tell it to start rising.
*Shaping the Dough
If you have ever made our Rolls & Sandwich Bread Mix or Pizza and French Bread Mix before, this “dough” is very comparable. It is more like a sticky batter rather than a dough, and it can be hard to manage. Our easy trick can help make keeping sticky dough under control… *USE WET HANDS*.
Simple Dough Shaping Method –
- Make sure you have a thin layer of cornmeal spread out over a baking sheet.
- Using a ¼ cup measuring cup, scoop up the English muffin dough.
- Lightly wet hands with water – transfer the dough out of the measuring cup and into your lightly wet hands. (Your wet hands will prevent sticking)
- Shape the dough into English muffin shaped disks and drop one side into the cornmeal.
- Flip it over and cornmeal the otherside. (use a light touch)
- Turn the muffin onto its side like a wheel and roll the edges into the cornmeal.
This method worked great (after my first attempt left me with a hand full of sticky dough)
Continue on with grilling and baking.
English Muffins
Ingredients
- 1 box Sun Flour Mills Rolls & Sandwich Bread Mix
- 1 packet yeast (included in box)
- 1 tbsp sugar
- 1 cup warm milk or buttermilk
- 1 cup warm water
- 4 tbsp room temperature butter
- 2 tbsp oil
- 2 tsp salt
- ½ cup cornmeal
Instructions
- MIX together whole box of Roll & Sandwich Bread Mix, yeast, sugar, 1 cup of warm water, warm milk, butter, oil and salt in a stand mixer. Mix on high for 4 minutes.
- SEAL bowl tightly with plastic wrap and place in a warm place to rise until double in size, approximately two hours. After two hours place dough in refrigerator and allow to chill for a minimum of one hour and up to seven hours.
- PREHEAT oven to 350°F. Place a thin layer of cornmeal on a cookie sheet. Scoop approximately 1/4 cup of dough onto cornmeal and shape into 3 1/2 in round English muffins (the less handling the better). Coat both sides of English muffin with cornmeal. This helps prevent sticking when grilling the muffins. On medium heat griddle, non-stick pan or very lightly oiled cast iron pan. Grill each side until golden brown (approximately 2-3 minutes each side).
- BAKE grilled English muffins in 350° F oven and bake for 10-12 minutes. Suggest grilling and baking in batches.
Notes
Every other Friday we will test out the creative recipes that were submitted to the Sun Flour Mills Baking Contest. Stay tuned!
If you make these English muffins, please be sure to leave a comment and star rating below. Your feedback is super helpful for the Sun Flour Mills team and other readers who are thinking about making the recipe.
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