Gluten Free English Muffins

Gluten Free AP Flour: I use Bob’s Red Mill gluten free flour blends in nearly all of my gluten free baking recipes. You can purchase it on amazon here!

Millet flour: a bit of millet flour adds protein to the dough and helps thicken the matrix as it rises. Millet flour is a common component of gluten free recipes. I love Bob’s Red Mill. Purchase here on Amazon.

Psyllium husk: an excellent binding agent to hold everything together – it prevents an overly crumbly dough. It’s also a fantastic source of fiber! You may find it sold as “psyllium husk” or as “psyllium husk fiber” – purchase on amazon here.

Tapioca starch: this ingredient is going to bring elasticity to the dough. We want to avoid a crumb that falls apart too easily, but adding a high starch flour gives the dough some chewiness.

Flax seeds: these act as a thickener and an emulsifier, but they also provide plenty of omega-3’s. Be sure to use ground flaxseed!

Yeast: instant yeast works best for this recipe. If you decide to use active dry yeast, you’ll need to add an extra step to activate it before mixing it into the dough.

Water: some warm water is required for most bread recipes, this one is no exception. We’ll use the water to create a gel with the psyllium husk and flax seeds before adding them all to the dough.

Soy milk: to give the dough plenty of moisture and a little extra protein.

Coconut sugar: some sugar is required for activating the yeast and for creating a dough that browns well when toasted.

Avocado oil: any neutral vegetable oil will work – I prefer avocado oil because of its high smoke point.

Salt: just a tiny bit of salt helps enhance the flavor.

Corn meal: picture a classic english muffin. It has a slightly crumby exterior – those crumbs are actually corn meal! It doesn’t go in the dough, rather, we coat the outside of the english muffins in a bit of corn meal before cooking them. Grab it online here.