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
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!
