Gluten-Free English Muffins

"From Celiac.com - "This recipe comes to us from Ellen Allard. Note: Make at your own risk--this recipe has not yet been perfected and comes out a bit chewy inside, but crispy outside. Please help us perfect this recipe by sending us any improvements that you make to it.""
 
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photo by chantilita photo by chantilita
photo by chantilita
Ready In:
45mins
Ingredients:
12
Serves:
4-6
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ingredients

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directions

  • Proof the yeast with the sugar and warm water.
  • Mix the white rice flour, potato starch, tapioca starch, xanthan gum and salt.
  • Combine the 1 tablespoon + 2 teaspoon sugar, egg whites, and canola oil.
  • Add yeast mixture. Beat to mix.
  • Add half of the flour mixture and beat until smooth. Add rest of the flour mixture and beat three minutes.
  • Spoon into English muffin rings sprayed with oil spray and let rise about 45-60 minutes for regular yeast and 25-35 minutes for quick rise yeast.
  • Bake 375F degrees for 20-22 minutes.

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Reviews

  1. These came out great! Nice and crispy on the outside. They are just a bit chewy on the inside. I'm going to try tweaking the recipe a bit next time I make them, but for a first try with a gluten free recipe, this is definitely a keeper!! I actually got the recipe from celiac.com and was going to post it here and found I didn't need to! :) My husband likes them and he's not even gluten free!
     
  2. These are AMAZING! The only thing I changed was using Expandex Modified Tapioca Starch instead of regular--I've found a lot of success with this. I tried making rolls with this recipe, and they were delicious!! SO happy to have found this great recipe!! :)
     
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