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  • Scott Adams
    Scott Adams

    English Muffins (Gluten-Free)

    Reviewed and edited by a celiac disease expert.

    This recipe comes to us from Ellen Allard. Note: Make at your own risk--this recipe has not yet been perfected and comes out a bit chewy inside, but crispy outside. Please help us perfect this recipe by sending us any improvements that you make to it.

    Ingredients:
    1 tablespoon yeast
    1 teaspoon sugar
    1 ¼ cup warm water
    2 cups white rice flour
    2/3 cup potato starch
    1/3 cup tapioca starch
    1 teaspoon xanthan gum
    ½ teaspoon salt
    1 tablespoon sugar + 2 teaspoons sugar
    3 egg whites
    4 tablespoons canola oil

    Directions:
    Proof the yeast with the sugar and warm water. Mix the white rice flour, potato starch, tapioca starch, xanthan gum and salt. Combine the 1 tablespoon + 2 teaspoon sugar, egg whites, and canola oil. Add yeast mixture. Beat to mix. Add half of the flour mixture and beat until smooth. Add rest of the flour mixture and beat three minutes. Spoon into English muffin rings sprayed with oil spray and let rise about 45-60 minutes for regular yeast and 25-35 minutes for quick rise yeast.

    Bake 375F degrees for 20-22 minutes.


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    I replaced half the white rice flour with brown rice flour. Next time, we'd like to try ground flax as a substitute for some of the white rice flour. I scooped the dough into one dozen muffin cups, which made muffin sized and shaped finished product. I baked them at 360 F for 35 or 40 minutes, covering loosely with tinfoil when they reached a nice golden brown, to prevent over-browning. They were fully cooked inside (not undercooked or doughy at all!) and chewy, with a nice crusty outside!! My mother (the one with the gluten sensitivity) thought she'd never have crusty bread again, until she had these muffins! To make a more English muffin size and shape, you could scoop the dough into 18 muffin cups and bake for a shorter length of time (or use a muffin top tin). Delicious taste and texture, with all the nooks and crannies you expect from an English muffin!!

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    I made these using a sorghum/corn flour blend. They were yummy. Soft and chewy. I put them in a regular muffin tin, and it worked fine. They get hard as they cool, which is great for sandwiches, but I like them heated in the microwave for 30 seconds with some butter and jelly.

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    WOW! I am not celiac but know many people who are and I just like to experiment with new things. I love English muffins so I thought I'd give this recipe a try. The only thing I substituted was the white rice flour - I used all brown rice flour. I just took them out of the oven and the smell of fresh baked 'bread' got to me, so after taking them out of the muffin tins, I split one open and put butter on it and devoured it! It's so close to the real thing - I'm impressed and will definitely make them again as well as take one to my boss who buys the 'frozen' ones at the grocery store and see what she thinks. Now I can't wait for my eggs and English muffin breakfast! Thanks!

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    I have not tried the recipe yet. But when I am baking my loaves of gluten-free breads I always seem to have a little leftover dough. So what I do is use my old Trader Joe's tins from the tuna, chicken etc. and use a shot of cooking spray to prevent sticking. This makes for excellent buns for burgers and sandwiches. I'll bet it would be great for these English muffins as well, since they are a little wider and shorter than the typical muffin baking pans. I just sets the tins on a baking sheet to prevent any overflow from getting in the oven.

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    I did this recipe as a loaf of English muffin bread in my bread machine. It is wonderful! Comes out looking like one large English muffin. I just went by the machine directions.

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    I used brown rice flour and olive oil instead of canola. I also used three whole eggs instead of just the egg whites and I used honey as the sweetener. The muffins turned out great and I'll definitely be making them again. May try adding blueberries to make blueberry English muffins.

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    I used brown rice flour and olive oil instead of canola. I also used three whole eggs instead of just the egg whites and I used honey as the sweetener. The muffins turned out great and I'll definitely be making them again. May try adding blueberries to make blueberry English muffins.

    I used Heidi's recommendations and they came out great. Will be making these again. I ended up making a dozen.

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  • About Me

    Celiac.com's Founder and CEO, Scott was diagnosed with celiac disease  in 1994, and, due to the nearly total lack of information available at that time, was forced to become an expert on the disease in order to recover. Scott launched the site that later became Celiac.com in 1995 "To help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives."  In 1998 he founded The Gluten-Free Mall which he sold in 2014. He is co-author of the book Cereal Killers, and founder and publisher of Journal of Gluten Sensitivity.

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