Description
These Easy Gluten-Free English Muffins are soft, fluffy, and packed with classic nooks and crannies. Made with a blend of gluten-free flours and psyllium husk, they’re cooked on the stovetop for a quick, hassle-free breakfast or snack. Vegan-friendly and customizable, these muffins are perfect for toasting and pairing with your favorite toppings.
Ingredients
20 g (4 tbsp) Whole/Rough Psyllium Husk (If using powder, use 17g)
360 g (1½ cups) Lukewarm Water
160 g (1⅓ cups + 1 tbsp) Tapioca Starch
140 g (1 cup + ½ tbsp) Millet Flour
120 g (¾ cup + 3 tbsp) Sorghum Flour
25 g (2 tbsp) Caster/Superfine or Granulated Sugar
8 g (2½ tsp) Instant Yeast
8 g (1½ tsp) Salt
120 g (½ cup) Whole Milk, lukewarm
20 g (1½ tbsp) Sunflower Oil or other neutral oil
10 g (2 tsp) Apple Cider Vinegar
Cornmeal, for dusting
Instructions
- Prepare Psyllium Gel: In a small bowl, mix the psyllium husk with lukewarm water to form a gel-like consistency. Set aside.
- Mix Dry Ingredients: In a large bowl, whisk together the tapioca starch, millet flour, sorghum flour, sugar, yeast, and salt.
- Combine Wet Ingredients: Add the lukewarm milk, sunflower oil, and apple cider vinegar to the psyllium gel. Stir until well combined.
- Form Dough: Add the wet mixture to the dry ingredients and knead until smooth and supple, about 5–7 minutes.
- Shape the Muffins: Sprinkle a baking sheet with cornmeal. Turn the dough onto a floured surface and shape into a ball. Divide into 8 equal portions (about 125g each). Shape into smooth balls, place on the baking sheet, flatten to about 1¼-inch thick, and sprinkle more cornmeal on top. Let proof for 1 hour, until doubled in size.
- Cook the Muffins: Preheat a large, dry skillet over low heat. Transfer the proofed muffins to the skillet. Cook uncovered for 11–12 minutes on one side until golden brown.
- Flip and Finish: Flip the muffins and cook for another 11–12 minutes until golden brown. Transfer to a wire rack to cool for at least 1 hour before splitting and serving.
Notes
Vegan Option: Use plant-based milk and coconut oil for a vegan version.
Add-Ins: Add raisins, nuts, or herbs like rosemary to customize.
Smaller Muffins: Divide the dough into more portions for mini muffins.
Storage: Store in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months.
To Reheat: Toast the muffins in a toaster or warm them in the oven.
Nutrition
- Serving Size: 1 muffin
- Calories: 150
- Sugar: 2g
- Sodium: 200mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 5mg
