Description
These Easy Gluten-Free English Muffins are dairy-free and perfect for anyone avoiding gluten or dairy products. Made with a blend of tapioca starch, millet flour, and sorghum flour, they boast a light, fluffy texture with a pleasantly chewy crumb. The use of psyllium husk creates a gel that helps bind the dough without gluten, while cooking them slowly in a cast iron skillet ensures a golden brown crust and perfectly cooked interior. Serve them toasted with your favorite spread or use them as a base for breakfast sandwiches.
Ingredients
Wet Ingredients
- 4 tablespoons whole psyllium husk
- 1 ½ cups warm water (between 105 – 115°F)
- ½ cup unsweetened almond milk
- 1 ½ tablespoons sunflower oil
- 2 teaspoons apple cider vinegar
Dry Ingredients
- 1 ⅓ cup + 1 tablespoon tapioca starch
- 1 cup millet flour
- 1 cup sorghum flour
- 2 tablespoons sugar
- 2 ¼ teaspoons instant yeast
- ½ teaspoon salt
- 2 tablespoons cornmeal for dusting
Instructions
- Prepare Psyllium Gel: In a medium-sized bowl, pour the warm water (105 – 115°F) and stir in the whole psyllium husk. Let it sit for about 30 seconds until a gel forms.
- Add Milk, Oil and ACV to Gel: To the psyllium gel, add the unsweetened almond milk, sunflower oil, and apple cider vinegar. Mix well to combine.
- Whisk Dry Ingredients: In a separate bowl, whisk together the tapioca starch, millet flour, sorghum flour, sugar, instant yeast, and salt until fully combined.
- Mix Wet and Dry Ingredients to Get Dough: Make a well in the center of the dry ingredients. Pour the wet psyllium gel mixture into the well. Using a stand mixer fitted with a dough hook, mix on low speed to combine all ingredients, scraping the sides as needed. Gradually increase speed and mix until the dough is smooth and cohesive but slightly sticky, about 2-3 minutes. If you don't have a mixer, knead by hand until smooth, scraping the bowl to avoid dry patches. Do not add extra flour.
- Shape Dough into Round Disc: Shape the dough into a ball and place it on a lightly floured surface using millet flour.
- Cut Dough into Equal Portions: Cut the dough ball into 8 equal portions.
- Shape Dough into Balls: Lightly dust a sheet pan with cornmeal. Roll each portion into a ball and place them spaced out on the pan. Gently flatten each ball to about 1 ¼ inches thickness and sprinkle tops with cornmeal.
- Let Dough Rise: Cover the dough balls with plastic wrap and place in a warm area. Allow them to rise for 1 hour or until doubled in size. Rising time may vary depending on ambient humidity and temperature.
- Cook until Golden Brown: Heat a large cast iron skillet over medium-low heat. Place as many muffins as fit comfortably (around 4 in a 12-inch skillet) leaving space between each. Cook uncovered for 11-12 minutes until golden brown on one side. Flip and cook for another 11-12 minutes. Reduce heat if sides brown too quickly. Cook slowly to ensure even cooking inside and out.
- Let Cool Before Serving: Transfer cooked English muffins to a kitchen towel or wire rack and cool completely before slicing. Cutting too early will result in a sticky interior.
Notes
- Use millet flour for dusting the surface when shaping dough to prevent sticking without adding gluten.
- Do not add extra flour to the dough when mixing or kneading, as this will make the muffins dense and dry.
- Cooking slowly over low heat is crucial to ensure muffins are fully cooked through and develop a golden crust without burning.
- Allow the muffins to cool completely before slicing to achieve the best texture inside.
- These muffins are best enjoyed toasted and fresh but can be frozen and reheated if needed.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American