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Gluten-Free English Muffins

These light and crunchy English muffins are delicious and vegan- no eggs or dairy. Milk and eggs will also work in this recipe, if you prefer.

Whisk together dry ingredients:

  • 1 cup sorghum flour

  • 1 cup potato starch (tapioca starch will work)

  • ½ cup millet flour

  • 2 teaspoons xanthan gum

  • 1¼ teaspoons fine sea salt

To proof your yeast:

  • 1 cup water at 110 to 115 degrees F.

  • ½ cup plain hemp milk (milk or non-dairy milk) at 110 to 115 degrees F.

  • 1 pinch of raw sugar

  • 2½ teaspoon dry active yeast

  • Mix the warm water and milk; add the sugar and the yeast; stir. Set aside until the yeast begins to get poofy.

  • Add the proofed yeast and liquid into the dry ingredients.

Combine the dry and wet ingredients and add:

  • 4 tablespoons light olive oil

  • 2 tablespoons honey or agave nectar

  • Egg Replacer for 2 eggs (¼ cup mixed with warm water)

See full recipe on Karina's Kitchen
Gluten-Free English Muffins
notes:

You can also create this dough in your bread machine. Use the mix/dough cycle. Let it rest a bit in the machine; then spoon it into the muffin rings for rising.

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