Printable Gluten-Free English Muffins Recipe Card
These gluten-free English muffins have everything you want in a true English muffin - crispy outside and a tender inside. Perfect for toasting or enjoying as-is.
Servings: 8 muffins
Ingredients
- 234 g tapioca starch , about 2 cups
- 150 g light buckwheat flour, about 1 cup + 1 teaspoon
- 1 tsp salt
- 1 cup almond milk
- 3 tbsp vegan butter
- 2 ¼ tsp active dry yeast
- 1 tsp white sugar
- ⅓ cup water, very warm (not hot)
- 2 large egg whites, room temperature
Instructions
- In the bowl of a stand mixer, combine the tapioca starch, buckwheat flour and salt. Stir until combined.
- In a small saucepan, bring the milk and butter to a boil, stirring constantly.
- Once the mixture is boiling, immediately pour the liquid into the dry ingredients and mix on low speed for 15 seconds, until blended. Allow the mixture to cool for 20 minutes.
- In the meantime, in a 1 cup measuring cup, combine the water and sugar and mix. Add the yeast. Let the mixture proof for 5 minutes.
- Add the yeast mixture to the cooled dough and mix for 1 minute on low speed, until combined.
- Scrape the dough down in the bowl and cover it with a cloth. Allow it to rise for 30 minutes.
- Preheat the oven to 350°F and prepare the baking sheet and 8 English muffin rings by greasing them well along the inside with butter. Set aside.
- Once the dough has risen, add the egg whites to the dough and mix again on medium speed for 1 minute.
- Preheat a non-stick, flat bottom skillet and position 3 English muffin rings in the pan.
- Portion roughly ⅓ cup of batter into each ring and smooth the top slightly. Let it cook for 5-10 minutes, under golden brown on the bottom. Using a flat spatula, flip the entire muffin and ring over and cook another 5-10 minutes, or until browned on both sides.
- Place each cooked muffin on the prepared baking sheet and carefully remove the ring.
- Once all English muffins are cooked and on the baking sheet, place them in the oven and bake for 10-15 minutes or until the internal temperature reaches 210℉.
- Remove the English muffins to a wire rack to cool for about 1 hour.
Notes
- Cooking these English muffins is along like flipping pancakes, only with a ring around them. Carefully slide the spatula under the muffin, ring and all, and flip it all over.
- The cooking time will vary depending on your heat - cook them till the bottom is nice and brown.
- A quick bake in the oven for a few minutes and they'll be ready to eat!
