I always figured that making English Muffins would be tough- that Id need some fancy technique to get those little air bubbles that you find when you cut one open. Fortunately I was totally wrong. They are easy. really easy. WAY easier than making a loaf of bread.
The recipe that I took my inspiration came from the Incredible Bette Hagman. Her bread book taught me many of the basic formulas and the fundamentals of making gluten free flours work.. I took her recipe- and changed out the flours- made the recipe egg free- and added a few other minor touches of my own. I was pretty excited when I pulled these out of the oven- I will be purchasing another set of English Muffin Rings- because I really would love to double this recipe and freeze them for any given day. Who doesn’t love having English Muffins in the house? I have purchased some different Gluten Free Varieties from Wegmans all which were good- but they tend to come with a high price tag. If you are already keeping your pantry stocked with Gluten Free Flours- why not try making your own? You’ll save a few bucks- and have a really impressed family!
Here is the Link to the Recipe:
Gluten Free/Vegan Whole Grain English Muffins
Happy Baking!
-Brittany-
{ 14 comments… read them below or add one }
Georgous & appetizing looking gf whole grain English muffins!
THANKS Sophie!
Maybe one day I can venture to your side of the world and try some of YOUR incredible cooking!
My partner and I really enjoyed reading this blog post, I was just itching to know do you trade featured posts? I am always trying to find someone to make trades with and merely thought I would ask.
I do trade posts! Feel free to email if you are interested in doing this
Ps- Sorry Im just now responding to this- for whatever reason your comment landed in the spam comment file..
The link doesn't work. No recipe. Disappointment.
Every once in awhile wordpress does that to me! I'll go fix it!
All Fixed!
Brittany, these were SO good! They look like english muffins…they are EASY, they have some whole grain, and they taste great! Like you, the gluten free stuff available in the stores is downright NASTY, so my family had given up on one of our favorites….until these! I would like to feature this recipe on my blog, but wanted to double check with you. I would link directly to your recipe and post my own pictures, is that acceptable to you? Off to make another double batch now….
Hey Tessa- I prefer not to have my recipe reposted. Feel free to snag any pictures though.
I’m so glad you enjoyed them! Thanks for the feedback
Ps. I have to mention in my new book ( in part 1) I have a new English muffin recipe that I love ten million times more than this recipe!
Sorry, want to be clear, you do not want me to share your recipe, i.e., i love these blah blah blah, please see Brittnay’s Blog for recipe here.” I was not going to re-type the recipe, just post a picture and refer people here.
I played around with the flours to use less starch and left the the egg replacer out…still amazing! I used 1/3 starch/1/3 teff/then the rest sorghum and millet. I also reduced the gum by half to see…I have been wanting to try psyllium as a binder too.
I am eager to get my mitts on your new cookbooks!!
Yep
you got it!
Ps. Thank you for sharing the recipe
xoxoxo
I made the english muffins out of your cookbook today. My 7 year old was so upset that being gf meant he couldn’t eat english muffins with grandma any more. Well, now he can. I substituted millet flour for the rice flour. I left my potato starch at home (oops) for this trip so used tapioca instead. Also used honey since my little one can’t eat cane sugar. The texture was PERFECT.
For some reason I was really afraid of making these, clueless on why, especially since they were so easy. So, thanks for another great recipe.
I still haven’t gotten my copies of your books back. (I was sick the day I was supposed to pick them up.) I do want to read if I can use something else for the xantham gum. Maybe flax?