English muffins are a real treat for breakfast. This gluten-free version has all the nooks, crannies, and cranberries of the original.

Robert Landolphi
Recipe by Cooking Light July 2014

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Credit: Oxmoor House

Recipe Summary

hands-on:
12 mins
total:
1 hr 55 mins
Yield:
Serves 14 (serving size: 1 muffin)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Dissolve 1 tablespoon sugar and yeast in warm milk in a small bowl; let stand 5 minutes.

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  • Weigh or lightly spoon brown rice flour, potato starch, tapioca flour, and cornstarch into dry measuring cups; level with a knife. Combine brown rice flour, potato starch, tapioca flour, cornstarch, xanthan gum, salt, and 1 tablespoon sugar, stirring with a whisk. Add yeast mixture, butter, oil, and egg; beat with a mixer at medium speed until blended. Add cranberries; gently stir to combine.

  • Turn dough out onto a well-floured surface; knead gently 5 to 6 times. Roll dough to a 1/2-inch thickness; cut with a 2 1/2-inch biscuit cutter into 14 muffins. Place on a baking sheet lined with parchment paper and sprinkled with 1/2 tablespoon cornmeal. Sprinkle tops of muffins with 1/2 tablespoon cornmeal. Let rise in a warm place (85°), free from drafts, 1 hour.

  • Heat a griddle or large nonstick skillet over medium-low heat. Cook muffins 6 minutes on each side or until lightly browned. Cool completely on a wire rack.

Source

Gluten-Free Baking

Nutrition Facts

225 calories; fat 4.6g; saturated fat 2g; mono fat 1.7g; poly fat 0.6g; protein 3g; carbohydrates 43g; fiber 1.8g; cholesterol 21mg; iron 0.6mg; sodium 250mg; calcium 33mg.
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