English muffins are a real treat for breakfast. This gluten-free version has all the nooks, crannies, and cranberries of the original.
2 tablespoons sugar, divided
1 tablespoon dry yeast
1 1/4 cups warm 1% low-fat milk (100° to 110°)
9.2 ounces brown rice flour (about 2 cups)
5.2 ounces potato starch (about 1 cup)
4.2 ounces tapioca flour (about 1 cup)
2.3 ounces cornstarch (about 1/2 cup)
1 1/2 teaspoons xanthan gum
1 1/4 teaspoons salt
3 tablespoons butter, melted
1 tablespoon canola oil
1 large egg, lightly beaten
2/3 cup sweetened dried cranberries
Tapioca flour, for dusting
1 tablespoon cornmeal, divided
How to Make It
Dissolve 1 tablespoon sugar and yeast in warm milk in a small bowl; let stand 5 minutes.
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.
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