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I am so excited to share this recipe with you guys! I pinned this one ages ago, and finally got around to making it, and they are a HOME RUN!! Thank you Brittany @Real Sustenance for inspiring me to make my own!
We really loved our English muffins in this house before cutting out gluten. I have purchased every brand I could find (which isn’t many mind you), and they ALL STUNK! Not just kind of…..like REALLY, REALLY stunk. Everyone in the house was grossed out by them….and of course they were all loaded with starch and quite expensive!
Would you ever guess that making your own couldn’t be any easier? No fussiness, no dr
ama: just mix, plop, rise, and bake. They only thing you need is a really cheap set of english muffin rings. For $5, you will have them! But as I also discovered, using larger metal cookie cutters worked too (4″ apx)….and you can bet the kids fought over who got the snowman (we shared it of course!) I bet I could use raisins to make some buttons and a face for Mr Snowman next time…how cute would that be?!
I started with Brittany’s recipe, but made a lot of changes for personal preference and dietary needs in our family.
Yield: About 5 English Muffins (depending on exact flour mixture you choose)@265 calories, 9.4 g fat, 38.8 g carbs, 5.2 g fiber, 3.4 g sugar, 5.5 g protein
Wet:
- 1 1/3 cups preferred milk, or split with half water for economy
- 1 tablespoon honey (or other liquid sweetener…this is in part to give the yeast sugar to grow!)
- 2 tablespoons preferred oil ( I use melted coconut oil)
- 2 1/4 teaspoons yeast (or 1 envelope)
- 2 tablespoons chia meal (I imagine flax meal would work to, just haven’t tested it, increase to 3 or 4 tablespoons)
- 1 teaspoon apple cider vinegar (or other vinegar)
Dry:
- 1 cup any mix of sorghum flour, millet, brown rice, or oat flour (I have made multiple variations and enjoyed them all. Do not use all one flour, I mix three usually. I have even used sunflower seed flour I made, and almond could be used too!)
- 1/2 cup teff flour
- 1/2 cup tapioca flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon guar gum or xanthum gum
Method
- First, heat your milk/water to warm, about 110 degrees, or easily place your finger in it. Too hot and you will kill the yeast!
- Mix in the honey and sprinkle the yeast over the top. Set aside for about 10 minutes to proof the yeast. It should have a creamy, puffy head on top of the liquid. If not, your yeast is dead and will not work.
- While your yeast proofs, whisk together your dry ingredient in a large bowl, and set aside. Prepare your rings by greasing them well and setting them on a greased cookie sheet.
- Once your yeast is proofed, stir in the oil, chia meal, and vinegar.
- Pour wet into the dry and mix until you have a soft, muffin-like batter.
- Pour the batter into the prepared muffin rings. Only fill your rings/cookie cutters about 2/3 full.
- Set aside to rise in a warm place until they just start reaching the top edge. This only takes about 10-20 minutes for me. Do not let the batter rise too high, or the muffin will be hard to remove as there will be overflow baked onto the ring.
- Bake in a 375 degree oven for about 18-20 minutes until just golden.
This recipe was shared on Full Plate Thursday, Thank Your Body Thursday, Tasty Traditions, Simple Lives Thursday, Pennywise Platter,Wellness Weekend, Fight Back Friday, Fresh Bites Friday, Whole Foods Friday. GF Friday, Simple Meals Friday,
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When her third child was born with severe food allergies, Tessa took to the kitchen to figure out how to feed her family well. Always up for a culinary challenge, their journey has taken many twists and turns! Lots of Paleo, and lots of top 8 free. Good food for families, that's what she's about!
love the texture on these!
They are full of nooks and crannies just like the ones I was used to!!
I’m so excited by this recipe! I looove english muffins and have always wanted to make my own gluten-free ones
Great Gabby…let me know how yours turn out!! You won’t believe how easy it is!
How great. I had tried some gluten free english muffins in the past and have not been successful. These look like they were perfect. I’ll have to give them a try.
please DO try them France…I’m anxious to hear your input!
Awesome
I have a GF friend who I will be sharing this recipe with. She will be thrilled! Thanks for sharing at Scrumptious Sunday.
great to hear,thank you!
Thank you for your submission on Nourishing Treasures’ Make Your Own! Monday link-up.
Check back later tonight when the new link-up is running to see if you were one of the top 3 featured posts!
English muffins are my favorite breakfast treat and I too have been disappointed by the gluten free versions available on the market. I’m so excited to give this recipe a try. Thanks for sharing!
yay Christine…please come back and provide some feedback…people love to read about results! I am scheduled to make another batch of these in the next day or two myself….
Neat! I’d love to try these! Thanks for the recipe!
I’m SO making these this weekend. I’ve been dreaming of dairy-free eggs benedict and these english muffins are the perfect base. Thanks for sharing! Hope you have a great weekend
Awesome Alyssa..report back…we make them weekly in this house!
Tessa,
I just love a toasted English Muffin with jam, this looks so good! Have a great St. Patrick’s Day and thank you so much for sharing with Full Plate Thursday!
Come Back Soon,
Miz Helen
These are by FAR the best looking GF English Muffins I have ever seen! I am drooling! You are a wizard in the kitchen!
Love it! Thanks for sharing at Gluten Free Fridays!
Hi! I just discovered your wonderful site via Wellness Weekend (and am now a follower!) I made these today and they are easy, delicious and a dream come true for me
I used 3/4 c. my own multi-grain mix of flour (rice, sorghum, millet and teff) and 1/4 c. buckwheat flour. I used 3 1/2 Tbsp. flax substitute as I can’t grind chia seed (need to replace my grinder.) Also used 1/2 each unsweetened vanilla almond milk and water. They mixed up easily, rose in just about 12 minutes and baked to perfection. I. Am. Amazed. They are cooling but I split one to peek inside and there are all the little nooks and crannies. I gobbled it down warm…still so, so good. THANK YOU!!
Hi Lisa! You made my day! I simply adore this recipe and make it all the time and have not received any feedback from readers yet, so was wondering if something was off, thank you for sharing YOUR experience!! We like ours extra toasty for many days after bake day!
I don’t know how I missed this when it was firs published, I so miss english muffins!! And you are right, all the ones available, well, they should just remain on the shelves!! I cannot wait to try this, may even make them for breakfast tomorrow, how happy would my girls be, to have warm, nooks and crannies english muffins, I cannot wait!!!
Let me know Jamie!
these look great, I am going to try them this weekend. I was wondering how well they freeze?
I make double batches, pre-slice them, and store in the freezer Helen!So the freeze very well, I toast right from the freezer half the time….
I made these English muffins today after finally biting the bullet and buying some little tins. We cant seem to buy muffin rings in New Zealand but I bought some pie tins with removable ceramic plates. I removed the plates and used the tins.
My recipe made 6 muffins but I think next time I will make 7.
The recipe is awesome and forgiving – I added the chia meal to the dry ingreds instead of wet! Im still fiddling with the flours to perfect the taste but Im so proud to have made muffins that look and taste great. They even have a lovely texture. Cant wait for my daughter to get home from school so I can toast her one with jam or golden syrup on and see if she likes them. I love the idea of being able to freeze them and to pull one out each morning to toast for breakfast. Thanks Tessa for your lovely recipe