English Muffins
A favorite bread for all purposes. These store great and are good out of the fridge for 3-4 days and can freeze well, just like Thomas's. We recommend topping these golden beauties with coarse sea salt (fleur de sel), lots and lots of butter, and your favorite jam.
Average Rating:
5 / 5, 2 votes

Servings: 1 Muffin
Prep Time: Minutes
Bake/Cook Time: 14-20 Minutes Minutes


2 3/4 Cups (396 grams)

Authentic Foods Steve’s GF Bread Flour Blend

1 Packet (7 grams)

Instant Yeast

1/8 teaspoon (1 grams)


3/4 Cup plus 1 Tablespoon (180 grams)

Water, warm

3/4 Cup (170 grams)

Milk, warm


Egg, large

3 Tablespoons (42 grams)

Butter, melted

2 Tablespoons (24 grams)

Light Olive Oil


  1. Line sheet pan with parchment and sprinkle with cornmeal.
  2. Combine Authentic Foods Steve’s GF Flour Blend, salt, and yeast in mixer bowl.
  3. In separate bowl whisk together egg, butter, oil, milk, and water.
  4. 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.
  5. 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.
  6. 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. 
  7. Place on cooling rack and allow to cool before serving.


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.

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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