Ingredients:
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2 3/4 Cups (396 grams) |
Authentic Foods Steve’s GF Bread Flour Blend |
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1 Packet (7 grams) |
Instant Yeast |
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1/8 teaspoon (1 grams) |
Salt |
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3/4 Cup plus 1 Tablespoon (180 grams) |
Water, warm |
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3/4 Cup (170 grams) |
Milk, warm |
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1 |
Egg, large |
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3 Tablespoons (42 grams) |
Butter, melted |
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2 Tablespoons (24 grams) |
Light Olive Oil |
Directions:
- Line sheet pan with parchment and sprinkle with cornmeal.
- Combine Authentic Foods Steve’s GF Flour Blend, salt, and yeast in mixer bowl.
- In separate bowl whisk together egg, butter, oil, milk, and water.
- Add liquids to dry mix and using the dough hook mix on low medium speed until combined into a smooth dough. Remove from mixer bowl and knead lightly on work surface. Then roll out until about 1/2” thick.
- Using round cutter cut out English muffins in desired size. Place directly on top of cornmeal. Rework any remaining dough and roll out again. Continue cutting out English muffins until all dough has been used up. Cover sheet pan with plastic and place in a warm spot to rise until doubled in size, about 1.5 hours.
- After about 75 minutes (when the dough looks to be nearly doubled in size), preheat your griddle to high. Spray surface with non-stick spray and place a few English muffins top side down onto the griddle. Cook for about 5-7 minutes until deeply browned, then flip and cook side with cornmeal for an additional 7-8 minutes.
- Place on cooling rack and allow to cool before serving.
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Reviewed on 7/31/2017 by Adrian
A lot of celiac's have allergies to milk and eggs. It would be helpful if you could offer substitutions/modifications in your recipes.
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Reviewed on 7/31/2017 by Arthur
Is this cooked on stovetop or in oven. What temperature is it cooked at. About how long does it take at that temperature. Do they store well if you make a batch. Do they freeze well.
Without this, the recipe is a bit skeletal and needs a bit of flesh on its bones to round it out
Thank you for addressing these questions.
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Reviewed on 2/27/2019 by Pam
I made these the other day and was so pleased at how easy they were to make and how wonderful they came out. I had been having difficulty getting the dough to raise in the winter and have tried many things without success, but I had an inspiration the other day and brought some turkey sized baking bags. They are big enough to cover an entire half sheet pan and perfect for raising bread! My oven has a proof setting and now I can put the put the bread in the bag and in the oven at 100 degrees and it works perfectly! I raised them on the cornmeal for the time indicated and they were perfectly sized. They fried up fabulously and my family and I were thrilled with the resulting muffins. I will definitely make them again. I can't wait to try the french bread again, because the taste and texture were great the last time I tried but they were more like bread sticks than french bread because they would not rise enough. Now I am sure they will with my baking bag.
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Reviewed on 1/1/2023 by Joan
Oh my...I am so happy I found a recommendation for Steve's bread flour. Prior to being GF and dairy free, I made all our breads, including English muffins. I haven't been able to find a GF flour and/or recipe to come anywhere close to what I had been able to bake previously.
I substituted DF butter and milk. The dough looked and felt like regular dough...that was a great start! I took a previous recommendation to put the pan in a plastic bag (I had ones from KAF that I would use to store homemade breads for family) and put in an oven on proof temp. The dough rose perfectly.
The change I would make...I did cook them for 7 minutes on each side on my griddle, but found that the inside wasn't cooked as much as they should be. I then put them in the oven on 325 for 10 minutes (same as I would do for my gluten-filled recipe)...and that did the trick. So, next time, 3-5 minutes on each side until they are brown, then in a 325 oven until their internal temp is about 205 (about 10 minutes).
Thank you...so happy...now to try other recipes!! :D
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