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.
Gluten Free English Muffins (without sourdough)
- Category: Gluten Free Bread
- Diet: Gluten-Free
Description
I realize that not everyone has (or wants) a sourdough starter in the fridge. That’s why I am adding this recipe as an alternative to my Gluten Free Sourdough Discard English Muffins. They are 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
Instructions
- Whisk together the dry ingredients in the bowl of your stand mixer, and the wet ingredients in another bowl. Weigh everything – 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.
- 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.
Notes
© My Gluten Free Cucina * All Rights Reserved
Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited.
Better Batter Collaborator
When you shop Better Batter | Gluten Free Flour, use my Promo Code MGFC30 for 30% off your non-sale purchase!
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.
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 ♪♫
Whisk together the Dijon mustard, maple syrup (use 
Spoon the mixture over the chicken and veggies, save a little to brush on near the end of cook time. Sprinkle fresh thyme leaves on the chicken and drizzle olive oil over everything.
Bake for 45-50 minutes at 425º. During the last 15 minutes of baking, baste the chicken with the remaining Dijon mixture and sprinkle nuts over the veggies. Remove from the oven and garnish with fresh thyme sprigs and chives. Bring it to the table just like that, no serving dishes needed!
Notes ♪♫
Dry the beef with paper towels, this helps with browning.
Place the beef cubes in a food safe plastic bag with 2 tbsp. rice flour and shake to coat.
Heat 1 tbsp. olive oil in a 
Leave those caramelized brown bits in the bottom of the pan, they are full of flavor! Set the beef aside and keep warm.
Add more olive oil to the pan with the onion, carrot, celery and garlic. Cook for several minutes, stirring frequently, then clear a space in the center for the tomato paste.
Toast the tomato paste for a minute, then stir it into the vegetables. Add the wine, using a spatula to scrape up those browned bits at the bottom of the pan. Reduce heat to a simmer and continue cooking until the wine is reduced by half.
Stir in the beef broth and crushed tomatoes, cover and simmer on lowest heat for 2-½ hours.
Stir the sauce frequently to be sure it isn’t sticking to the bottom of the pan. A 
A sauce like this deserves an extra special pasta. Check out these Gluten Free Paccheri Rigati – OMG what a find! I got them from 
Variations:
Mist a 
Cook the bacon, drain on paper towels and cut into small dice. Cover and set aside.
