My Sourdough Discard English Muffin recipe is the most popular post on the blog. It gets high marks on all social platforms and more visits than any other. And for good reason, a Gluten Free English Muffin that doesn’t taste like cardboard is a beautiful thing!
That leads me to this post. I realize that not everyone has (or wants) a sourdough starter in the fridge. I am adding this recipe as an alternative that is just as tasty, and I think you will love just as much.
Ingredients:
Dry Ingredients:
- 10 g. whole psyllium husk (not powder)
- 8 g. instant yeast
- 210 g. Better Batter Artisan Blend
- 210 g. Better Batter Bread Flour
- 25 g. sugar
- 8 g. salt
Wet Ingredients:
- 360 g. warm water
- 120 g. warm milk (microwave 45 sec.)
- 20 g. canola oil
- 10 g. apple cider vinegar
Other:
- 2 tbsp. butter, for the griddle
- cornmeal, for sprinkling
Preparation:
Whisk together the dry ingredients in the bowl of your stand mixer, and the wet ingredients in another bowl. Weigh everything – Yes, use a scale!
Add the wet ingredients to the dry, then start the mixer with the paddle attachment on lowest speed to incorporate. Increase the speed and mix for 5 minutes to form a sticky dough.
Line a large sheet pan with parchment and sprinkle with cornmeal. Turn the dough out onto a floured cutting board or work surface.
The total dough ball should weigh about 1000 g., to make 8 English Muffins weighing 125 g. each. If you are a perfectionist like me, you can weigh everything. Or eyeball it.
Use a bench knife to cut the dough into 8 pieces of equal weight and roll each one into a ball. Slightly flatten with your palm and place on the sheet pan.
Cover with plastic wrap and proof for one hour at room temperature. They should be nice and puffed up like this.
Next preheat a griddle pan on medium low and preheat the oven to 350º. Coat the griddle pan with butter and sprinkle with cornmeal.
Add the English Muffins and cook 7-8 minutes per side.
If you are using a griddle pan on your stovetop like this one, there may be hot spots, or the ends of the pan may not get enough heat. Rotate positions when you flip the English Muffins for even cooking.
To finish, transfer the English Muffins back to the sheet pan and bake in the oven for another 6-7 minutes.
Cool in the pan for 10 minutes then transfer to a rack. Be sure to let them cool completely before slicing, this takes a few hours.
You can store them at room temperature for up to one day or wrap individually to freeze.
Slice it up, toast it twice, use the good butter!
Notes:
♪ This is one of several bread recipes that I have made with a 50/50 blend of Better Batter Artisan Flour and Better Batter Bread Flour. The dough is amazing! Try it, I promise you will like it! And yes, I know gluten free flour is expensive, so don’t forget to use my Promo Code MGFC30 for 30% off your purchase!
♫ If you want to learn how I made my Sourdough Starter, read here.
ingredients:
Whisk together the sauce ingredients, honey through powdered ginger.
Pour it over the chicken, cover and bake for 2-½ hours, turning halfway through.
While the chicken cooks, make the fried rice. I have a Basic Fried Rice recipe 
After 2-½ hours the chicken should be cooked through and very tender. Remove to a cutting board and shred it with 2 forks.
Return the chicken to the pot and stir well to coat with the remaining sauce. Keep warm while you finish the rice.
Spoon the chicken over the rice and garnish with the scallion greens and toasted sesame seeds.
Notes: ♪♫
Preparation:
Cook the pasta for 2 minutes less than package directions. Drain and set aside.
Add the chicken medallions and cook 3 minutes per side. The chicken does not have to be cooked through at this point- it will finish cooking in the sauce. Transfer to a bowl and keep warm.
In the same pan, add the broth, lemon juice, and cream. Bring to a simmer then add in the cooked pasta and chicken.
Simmer for several more minutes, for the chicken and pasta to finish cooking.
Toss well and garnish with lemon slices. Serve it right in the pan for a casual meal or transfer to a pretty serving dish.
Notes ♪♫
A layer of graham crackers, topped with thin slices of banana and a layer of chocolate pudding. The layering repeated to fill an 11 x 17″ Pyrex dish. After the final layer of pudding, she crumbled a few Graham crackers over the top to finish it off. Then into the refrigerator it went to chill for dinner. No baking!
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Repeat the layers, ending with a layer of chocolate. Crumble a few cracker crumbs over the top. Chill for at least 8 hours or make it the day before so that the crackers have time to soften up.
Full disclosure, this is not a filet mignon. It’s a thick cut petite top sirloin that I got on sale- a package of 2 steaks for $15.50, which was half the price of the beef tenderloin. No, it is not as tender as filet mignon but it’s a good little steak with plenty of flavor.
To serve, top the steak with a crab cake. Garnish with chives, lemon wedges and the remaining 1 tbsp. compound butter.
What a meal! Yes, I do eat like a queen despite my dietary restrictions. 👸🏻 I hope that when I show you recipes like this one you realize that a gluten free diet does not mean food has to be boring or tasteless. In fact, I’m a bigger foodie now than I have ever been. It just takes a bit of imagination and determination. Try the recipe, you will not be disappointed!
Coat a large sauté pan or nonstick skillet with cooking spray over medium low heat. Scramble the egg, chop into small pieces and set aside.
Add 1 tbsp. olive oil and 1 tsp. sesame oil to the pan. Add the diced chicken and begin browning.
Turn to finish cooking through.
When the veggies are crisp tender add back the chicken. Pour in the chicken broth mixture, stirring and tossing to combine until the liquid thickens.
Notes ♪♫
With the mixer on low speed, combine the wet and dry ingredients with the paddle attachment. Increase speed and beat for 3 more minutes to form a smooth dough.
Use a spatula to scrape down the bowl. It will be stiff. Cover and let it rest at room temperature for 30 minutes.
After 30 minutes, lightly flour a cutting board or countertop and turn the dough out. You will be surprised at how you can actually knead this dough with your hands. Pretty cool for gluten free dough! Turn the dough onto itself several times, rotating with each turn then pull it toward the center to create tension and shape it into a ball.
Generously flour a 
In the morning, carefully invert the dough onto a sheet of parchment. Preheat the oven to 450º with a baking stone.
Carefully brush off the excess flour and score the top of your loaf. I did a box score.
Place the loaf in a baking dish, sheet pan or directly onto the baking stone. I baked my loaf in a 
The bread needs to reach an internal temperature of 210º, don’t guess- use a 
I recommend waiting 24 hours before slicing, to be sure the crumb has set.
This bread toasts up like a dream. The texture of the seeds and the crispy crust were outstanding. I wish you could hear the crunch! I have not had real pumpernickel bread since before my Celiac diagnosis, almost 9 years ago so this was a treat!
If you don’t finish the loaf in a day or two, you’ll want to freeze it. I wrap the individual slices in plastic wrap and place them in a freezer bag.
Notes ♪ 
You can refrigerate it just like this or roll the butter into a cylinder shape with parchment paper and refrigerate. When it firms up, slice it into rounds and store in an airtight container.
Remove the garlic and mash it with 1/2 tsp. of the olive oil. You can use a 
Combine the garlic mash with the softened butter and remaining ingredients. I like to use a 
Mix well to incorporate and let it stand for several hours at room temperature, then place it in an airtight container and refrigerate (or freeze) until ready to use.
Notes ♪♫