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Gluten free English Muffins have been elusive. There are a few frozen brands out there, but they really aren’t very satisfactory. That’s one reason why I think this recipe is so popular — because it makes it truly easy to make delicious gluten free English Muffins.
Seriously, you have to try the recipe to believe how great these little breads are. They’re so simple to make that you’ll also begin to wonder where these were all your life. Well, they’re here now, so embrace the gluten free English Muffins! You’ll never have to go without again!
The even more fun part of this recipe is that it makes amazing POPOVERS! Just bake in popover trays and don’t slice and toast like you would for English Muffins, just serve them! See the recipe below for truly awesome popover pictures!
OR … you slice each one in thirds and toast, and you have yummy gluten free English Muffins!
If you’re more interested in the English Muffin potential of this recipe, take a look at reader Joy Hamilton’s picture, along with her twist on the method I outline below. I love that her muffins turned out looking so English Muffin-y!
Um hello?!!!!! gfJules English muffins with nooks and crannies. Very exciting day in this household! Thank you SO much for your flour! I rolled them into balls, flattened them slightly and put them in a griddle on the stovetop. When I flipped them I weighed them down with a plate until they had finished baking. I cannot tell you how happy I am to have found your flour! It’s a life changer! ~Joy Hamilton
So embrace the English Muffin! It’s easy to have these yummies back in your life anytime you like! Freeze the leftovers for quick breakfasts on the go or anytime you have a craving. Or extra jam.
Add the yeast, 1 teaspoon of sugar and warm water mixture together and set aside.
Whisk together dry ingredients and set aside.
In a large bowl, add the 3 tablespoons of sugar, egg whites and oil. Mix well, then add the yeast mixture.
Beat with an electric mixer and slowly add the flour mixture, beating for 2 minutes after mixed to make the dough lighter; add more warm water by the tablespoon if the dough is tough or tight; it should be firm but easy to manipulate and not too sticky.
For oven/pan method, oil or butter popover tins, jumbo muffin tins or bun trays, then spoon the dough into the trays, filling about 2/3 full. Cover, set aside in a warm place, and let rise for 30 minutes.
Alternatively, shape into balls a bit smaller than the palm of your hand, then wrap in plastic wrap and set aside to rise for 30 minutes.
If using oven/pan method, preheat oven to 350º F static or 325º F convection (reduce bake time with convection).
Bake raised muffins for 20 minutes, or until they are cooked through and are light brown.
Slice with a serrated bread knife 2 times each to make into English Muffins, just perfect for toasting! Makes 9-10 popover buns (equals ~30 individual muffins).
If using stovetop or griddle method, I like to sprinkle gluten free corn meal on the griddle first; no oil is necessary unless your griddle is not a non-stick one.
Flatten each ball gently, then place onto hot griddle, watching to be sure they don’t burn. Flip once they have risen some and the bottom is browning.
Place a plate on top of the flipped English Muffin or flatten gently with a spatula and continue to cook until a toothpick inserted into the middle comes out clean. Depending on the heat of your griddle, this could take around 20 minutes to cook completely without burning.
Remove to cool before slicing. Top with butter or your favorite jam with or without toasting each half first.