I have some wonderful grain free recipes from the archives that I really wanted to bring back and share! Especially as I regularly get requests for grain free recipes (that I have already created and people don’t always know about!)

English muffins are surpringly easy to make! If you haven’t made a lot of bread in your life I consider this a fun beginner recipe.

Before I went gluten-free, English muffins were my favorite breakfast. Since finding a grain-free English muffin at the grocery store is out of the question, I had to create a recipe of my own. You’ll love making these— you don’t even need to turn on your oven!

Grain Free English Muffins

Yield: 4 English muffins

Author: Brittany Angell

Before I went gluten-free, English muffins were my favorite breakfast. Since finding a grain-free English muffin at the grocery store is out of the question, I had to create a recipe of my own. You’ll love making these— you don’t even need to turn on your oven!

Ingredients

207 grams lukewarm water (about 1 scant cup)
1 tablespoon instant yeast
2 teaspoons coconut palm sugar
127 grams potato starch or sweet potato starch (about 2⁄3 cup plus 2 teaspoons)
72 grams coconut flour (about 1⁄3 cup plus 2 tablespoons)
30 grams tapioca starch (about 1⁄4 cup)
3⁄4 teaspoon xanthan gum or guar gum
1⁄2 teaspoon kosher salt
64 grams Spectrum vegetable shortening (about 1⁄3 cup)

Instructions

In a small bowl, mix together the lukewarm water, yeast, and sugar. Set aside.
In a mixing bowl, combine the potato starch, coconut flour, tapioca starch, xanthan gum, and salt.
Stir the yeast mixture and shortening into the dry ingredients and mix until fully incorporated and a dough forms. The dough will be fairly wet and sticky.
Oil a large skillet and the inside of each of 4 English muffin rings (see Notes). Place the rings in the skillet.
Divide the dough into 4 equal portions and place a portion in each ring. Brush the tops liberally with water.
Cover the skillet and place over low heat for 1 minute. Turn off the heat, keeping the English muffins covered, and allow them to rise for 15 to 18 minutes.
Turn the burner back on to medium-low heat. Keeping the lid on the skillet, cook the English muffins for 10 minutes. Remove the lid and flip the English muffins.
Cover and cook for another 5 to 6 minutes, until golden brown on the bottom. Remove the rings.
Cover the skillet and cook for another 10 minutes.
Remove the finished English muffins from the skillet and let cool completely before breaking open with a fork and toasting. Store extras at room temperature in a sealed container, or freeze for another day.

Notes

You can create your own English muffin rings by folding aluminum foil over itself. Use metal paper clips to hold them together.

If you find that your English muffins are not fully cooked through, lower the heat and cook them longer. You can continue to cook a muffin in the skillet even if it has been cut open.