Why You’ll Love this Gluten Free English Muffins Recipe
If you’ve been searching for a delicious gluten-free breakfast option, you’ll love this English muffin recipe.
These muffins aren’t only gluten-free but also packed with flavor, thanks to the unique combination of gluten-free flour and buckwheat. When I first tried them, I couldn’t believe how fluffy and satisfying they turned out!
They toast beautifully, creating that perfect golden crisp on the outside while staying soft inside. Plus, they’re super versatile—whether you prefer them with butter, jam, or avocado, they always hit the spot.
Baking them at home means I can control the ingredients and avoid any weird additives. Trust me, once you try these, they’ll become a staple in your breakfast rotation!
Ingredients of Gluten Free English Muffins
If you’re keen to whip up a batch of delicious gluten-free English muffins, then you’re in for a treat. This recipe combines the goodness of gluten-free flour with the nutty flavor of buckwheat, creating a delightful breakfast option that’s not only tasty but also satisfying.
Trust me, the moment you sink your teeth into a warm muffin, you’ll forget all about those store-bought versions. Plus, making these at home means you can tweak the ingredients to suit your taste.
Now, let’s gather what we need to get started.
Ingredients:
- 1/3 cup warm water (105 degrees F)
- 1 teaspoon sugar
- 1 tablespoon active dry yeast
- 2 1/4 cups gluten-free flour blend (like Pamela’s Gluten-Free Bread Mix and Flour Blend)
- 1 1/4 cups buckwheat flour
- 1/3 cup nonfat dry milk powder
- 1 teaspoon salt
- 1/2 teaspoon xanthan gum
- 6 tablespoons vegetable shortening, room temperature, cut into small pieces
- 3 tablespoons honey or agave nectar
- 1 egg, room temperature, beaten
- 1 cup warm water (105 degrees F)
Now, let’s talk about the ingredients a bit more. The gluten-free flour blend is essential here, as it provides the structure we crave in a good muffin.
And if you’re like me, you might’ve a love-hate relationship with xanthan gum. It’s a magical ingredient that helps with the texture, making sure our muffins don’t crumble apart.
You can always experiment with different sweeteners—honey or agave nectar both work well, but if you want a sweeter touch, maybe add a smidgen more. Remember, it’s all about finding what you love!
Plus, if you have an egg allergy, you can usually substitute with an equivalent amount of applesauce or a flax egg. Just don’t come crying to me if it doesn’t rise as beautifully, alright?
Happy baking!
How to Make Gluten Free English Muffins
Making your very own Buckwheat Gluten Free English Muffins isn’t only a fun way to spend a weekend morning, but it also fills your kitchen with the warm, inviting aroma of freshly baked bread.
First things first, grab your 1/3 cup of warm water (make sure it’s at 105 degrees F for ideal yeast activation), and mix in 1 teaspoon of sugar along with 1 tablespoon of active dry yeast. Give it a moment to froth up into a bubbly potion—this is the yeast doing its thing. If you’re like me, you might find yourself getting a little too excited watching that foam build up. It’s like a mini science experiment right in your kitchen.
While your yeast is doing its bubbly dance, it’s time to bring together all the dry ingredients. In a food processor, combine 2 1/4 cups of gluten-free flour blend (I highly recommend Pamela’s if you want a sure win), 1 1/4 cups of buckwheat flour, 1/3 cup of nonfat dry milk powder, 1 teaspoon of salt, and 1/2 teaspoon of xanthan gum. Pulse it a few times to mix everything up.
Then, add in 6 tablespoons of vegetable shortening, cut into small pieces—this is where the magic of texture starts to happen. Pulse until the mixture resembles coarse crumbs. Now, stir in the honey or agave nectar, and that 1 beaten egg. Slowly pour in 1 cup of warm water until your mixture resembles a thick muffin batter. Don’t be alarmed if it looks a little different than the batter you’re used to; that’s the gluten-free life for you!
Preheat your oven to 350 degrees while you let your batter rest for a bit. Now, grab your trusty English muffin rings and spray them with non-stick cooking spray. A light dusting of additional flour on the inside won’t hurt either.
Place those rings on a parchment-lined cookie sheet and scoop the batter into each one. Smooth the tops with a spoon—no need for perfection here, just make sure they look somewhat presentable. Let those little beauties rest in a warm place for about 15 minutes, and then it’s time to bake!
Pop them in the oven for 10 minutes, flip them over gently with a spatula, and bake for another 10 to 15 minutes. When they’re done, you’ll have ideally formed, golden-brown muffins ready to be split open with a fork. Enjoy them warm or freeze them for future breakfasts.
Just remember, if you try to eat them right away, they might burn your tongue. Trust me, I’ve been there.
Gluten Free English Muffins Substitutions & Variations
While I love the classic recipe for Buckwheat Gluten Free English Muffins, experimenting with substitutions and variations can lead to delightful new flavors and textures.
For instance, you can swap out the buckwheat flour for almond flour or coconut flour to introduce a nuttier taste. If you want a sweeter muffin, try adding mashed banana or applesauce instead of honey. You can also incorporate spices like cinnamon or nutmeg for a warm twist.
For added nutrition, consider mixing in seeds like chia or flax. If you’re dairy-free, replace the nonfat dry milk powder with a dairy-free milk powder or omit it altogether.
Each variation brings its own charm, so don’t hesitate to get creative!
What to Serve with Gluten Free English Muffins
What pairs best with my homemade gluten-free English muffins? I love to enjoy them with a variety of toppings! A classic choice is creamy butter and a drizzle of honey for a touch of sweetness.
If I’m in the mood for something savory, I spread on some avocado and sprinkle a bit of salt and pepper. For a delightful breakfast, I often top them with scrambled eggs and fresh herbs.
If I want a sweet treat, I’ll add a layer of almond butter and sliced bananas. And let’s not forget about jam—my favorite is raspberry for its tartness.
No matter what I choose, these muffins always serve as a delicious canvas for my favorite flavors!
Additional Tips & Notes
To guarantee your gluten-free English muffins turn out perfectly, I recommend paying close attention to the consistency of the dough. It should resemble a thick muffin batter—too dry, and your muffins won’t rise properly; too wet, and they’ll be dense.
When mixing, don’t hesitate to adjust the liquid or flour slightly to achieve the right texture. Also, make certain your yeast is fresh; this makes a significant difference in rising.
I find that preheating the oven beforehand helps create a better crust. Once baked, allow the muffins to cool slightly in the rings before removing them.
Finally, storing them in the freezer is a great way to keep them fresh; just toast them when you’re ready to enjoy!