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English Muffins (Gluten-Free)

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.

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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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9 Responses:

 
Katie
Rating: ratingfullratingfullratingfullratingfullratingfull Unrated
said this on
13 May 2008 4:40:42 PM PDT
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!!

 
Amanda
Rating: ratingfullratingfullratingfullratingfullratingfull Unrated
said this on
16 Jan 2009 8:58:53 AM PDT
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.

 
Adele
Rating: ratingfullratingfullratingfullratingfullratingfull Unrated
said this on
12 Mar 2009 5:30:30 PM PDT
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!

 
Andy
Rating: ratingfullratingfullratingfullratingfullratingempty Unrated
said this on
25 Aug 2009 5:05:13 AM PDT
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.

 
sue
Rating: ratingfullratingfullratingfullratingfullratingfull Unrated
said this on
12 Jul 2011 6:04:35 AM PDT
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.

 
Heidi
Rating: ratingfullratingfullratingfullratingfullratingfull Unrated
said this on
29 Mar 2013 4:16:27 PM PDT
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.

 
Linda
Rating: ratingfullratingfullratingfullratingfullratingfull Unrated
said this on
09 Jun 2013 12:59:51 PM PDT
I used Heidi's recommendations and they came out great. Will be making these again. I ended up making a dozen.

 
John Huff
Rating: ratingfullratingfullratingfullratingfullratingfull Unrated
said this on
09 Mar 2014 7:59:23 PM PDT
I used one cup white rice, one cup brown rice, 1/4 cup
flax seed meal. It made great muffins.

 
Julie Bried
Rating: ratingfullratingfullratingfullratingfullratingempty Unrated
said this on
18 Sep 2016 2:30:21 PM PDT
Were do you buy English muffin rings or pans?




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We have gone gluten free, our whole house, as of a month ago. It was pretty seamless since I had been gluten-free for 5 months last year. I have found many good recipes, and my picky husband and one of my boys who is also a picky eater, even prefer many gluten-free recipes to the regular ones. My husband did see my point about the size of the gluten protein means nothing. Its a gluten protein period, that's what you are avoiding. It doesn't matter if its hiding in the scratch of your baking sheet and you can't see it. You can't see the wind, but it's still there. I hear you on the anemia. I've been anemic for several years, I just thought it as because I was getting a little older. Has your anemia gone away or do you still have problems with it?

Ennis, it is made out of metal, coated with plastic I think. You have such a hard time, my heart really hurts for you. But you are such a support to those on this board, and a great teacher for those of us who are new.

Thanks everyone! I think its hard for people to fully accept because they cant see the damage it does every time you get glutened. It's invisible. Im glad to know I wasnt being paranoid. I sure was when I was first diagnosed. I laugh at myself now, but its a pretty steep learning curve.

FYI......anxiety is a common symptom with celiac disease and NCGI. It seems to resolve on a gluten-free diet. ?

Yes, I will definitely update you and would love to hear what your experience is. I'm glad I found this forum because you're right--it's nice to not feel so alone. I'm also prone to anxiety--so waiting and worrying is not fun! Cyclinglady, thanks for sharing your experience as well. I do plan to maintain a gluten-free diet for a while at least if the biopsy is negative just to see how I feel.