I was SO excited when I created this English muffins recipe. I'd made several iterations over and over and tweaked things and adjusted things until I was happy with the recipe. I then proudly sent some photos to my sister - since she had a friend request them (I thought).  Turns out the friend wanted 'crumpet's. Oops!  Well, I haven't perfected crumpets yet - still playing around with that - but I DO have this awesome English muffin recipe! And, quite frankly, I prefer the English muffins. They're great for everything - breakfast, lunch, dinner, snacks! Enjoy!

These pull apart so easily - I like to toast and have with a bit of butter and jam.

Fresh from the oven! 

Gluten Free English Muffins!

Preheat oven to 375 F. Line a pan with parchment paper.

Mix together in a mixer: 

3 cups Kristin's Gluten-Free Flour Mix 

1 tsp xanthan gum (in addition to the 1 tsp in the mix)

2 tsp rapid rise/quick yeast

1 tsp salt

Add and let beat 3 minutes, until nice and smooth: 

2 cups milk, warmed (I usually heat 1 min in the microwave)

2 eggs

1 tsp apple cider vinegar

On a small plate, place: 

1/2 cup cornmeal

Heat a nonstick pan over medium to medium-high heat.  Use a large scoop, grab a scoop of batter. Dip the scoop in cornmeal, then put cornmeal side down on pan.  Sprinkle additional cornmeal on top and gently flatten with fingertips.  For wider English muffins, push them out a bit with your fingers as you add the cornmeal.  Cook on each side until nicely browned.  Remove from pan to a parchment-lined pan.  Continue until all batter has been cooked on both sides.  

Scooped, dipped, topped with extra cornmeal and flattened to brown on the first side. 

After flipping, to brown on the second side. 

Bake in the oven at 375 F for 27-30 minutes, until nicely browned.  I find if I cook less time than this they will collapse/loose air, which I don't want to happen. I want them to stay nice and puffy.  Remove to a cooling rack to cool. 

Browned and ready to bake!

Fresh from the oven. Ready to put onto a cooling rack.

Hot or cooled English muffins can just be pulled apart by hand! No knife needed!  I like to pull apart the English muffins once cooled, then freeze the leftovers. They reheat perfectly in a toaster oven or regular oven.  

Delicious for open-faced tuna melts, sandwiches, with butter, with butter and jam, or even topped with pan-fried halloumi and kimchi, all sorts of options! Enjoy!

Gluten Free English Muffins Recipe by Successfully Gluten Free!

 I'm always trying different tweaks when making bread.  Obviously, this recipe isn't good for those who struggle with oats, but if you're able to each GF oats, this bread has wonderful and versatile texture.  Enjoy! 

Slices of yummy bread - in this case, ready to add garlic and butter for some garlic bread.

Tasty Bread Loaves

Preheat oven to 375 F. Line two bread pans with parchment paper. 

In a mixer, mix together: 

1 1/2 cup tapioca flour/starch

1 1/2 cup oat flour (GF if Celiac or sensitive)

1/2 cup steel cut oats (GF if Celiac or sensitive)

1 cup brown rice flour

6 Tbsp potato starch

1 Tbsp xanthan gum

1 Tbsp rapid-rise/quick yeast

1 Tbsp sugar

1 1/2 tsp salt

Add and mix in slowly, then beat 3-4 minutes, until nice and smooth: 

1 3/4 cup warm water

1 cup egg whites

1/4 cup oil (olive oil is my preference)

2 tsp apple cider vinegar

Divide batter into two parchment paper-lined bread pans.  Smooth the tops. Spray the top with a bit of water.  Cover loosely with an upside down pan in a warm area to rise 45-60 minutes, until doubled in size.  Bake at 375 F for 50-55 minutes.  Remove from pan and parchment paper.  Let cool completely. Slice and serve!  Leftover bread can be sliced and frozen in a freezer ziploc. Enjoy! 

Bread after rising, and ready to bake!

Fresh from the oven! Yum!

Tasty Bread Loaves Recipe by Successfully Gluten Free!