These little bites of heaven are perfect for breakfast, lunch, or a snack. They're easy to make and customizable, so you can add your favorite toppings like butter, jam, or cream cheese. Plus, these gluten free english muffins freeze well, so you can enjoy them any time!
50 min
Serves 6
Easy
Ingredients
1 sachet/1 tbsp/15 gdried yeast
15 gsugar
1 & 1/2 tsp salt
170 mllukewarm milk
275 gSchär Mix Bread
1 tbspguar gum
1egg
15 gbutter
for greasing
25 gcornmeal
Directions
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To get started with these gluten free English muffins, you’ll need the following ingredients:
Steps
1
Done
Combine the dried yeast, sugar and salt into a large bowl, then pour in the lukewarm milk. Stir once and let it rest for 10 minutes. Sift in 250 grams of flour and the guar gum, add the egg and mix with a fork, then start kneading with your hands.
2
Done
Shape the dough into a ball. Grease another bowl with butter and transfer the dough in it. Cover the bowl and leave it in a warm place for 1 hour or until doubled in size.
3
Done
Mix the cornmeal with the rest of the flour, scattering the working surface with the mixture. Turn the dough out and use a rolling pin to flatten it to a thickness of 5 mm. Use any round shape (e.g. mug, glass) to form 12 muffins.
4
Done
Transfer the gluten free english muffins into a tray containing the rest of the cornmeal mixture, and leave them to rise for another 15 minutes.
5
Done
Heat a medium frying pan and cook the muffins, at low heat, for 4-5 minutes on each side. Cool on a wire rack.