Homemade English Muffins

perfect for brunch!

GLUTEN FREE

gluten-free

toasts beautifully

perfect texture

Ingredients

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STEP 1

Mix the yeast, sugar, water, and milk. Let bloom for 10 minutes.

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STEP 2

Mix in the vinegar, egg, and melted butter. Slowly add the flour and salt. The dough will be extremely sticky and wet.

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STEP 3

Transfer the dough to an oiled bowl, cover, and let rise for 1 hour in a warm place.

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STEP 4

Look how much it grows!

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STEP 5

Gently pat out the dough on a floured surface. Use a 3" cookie cutter to cut out the muffins. It will be sticky!

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STEP 6

Place the cut out english muffins on a cornmeal dusted, parchment lined baking sheet. Let rise for 30 minutes.

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STEP 7

Cook muffins on a cast iron griddle dusted with cornmeal. Cook for 6 minutes per side, then flip. Repeat with batches.

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STEP 8

Allow muffins to cool for a few minutes, or completely. Split with a fork and toast for crispy nooks and crannies!

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STEP 9

Top with butter, jam, or dress as a gluten-free breakfast sandwich! Enjoy.

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Gluten-Free breakfast sandwich!

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See the blog post below for storage and freezing instructions!

Find the full recipe at

oliviaskitchen.com

Recipes that prove living gluten-free doesn't have to be fun-free.