Ingredients
Equipment
Method
Preparation Steps
- In a stand mixer bowl, combine 2 teaspoons of sugar with ¾ cup warm milk and ¾ cup warm water. Sprinkle in 2 teaspoons of instant yeast, then let the mixture sit undisturbed for about 10 minutes, until foamy.
- Once the yeast is foamy, add 2 teaspoons of apple cider vinegar, 1 egg, and 3 tablespoons of melted butter. Mix on medium speed until well combined.
- Gradually incorporate 2 ¾ cups of Gluten-Free Mulino Caputo Fioreglut Flour and 2 teaspoons of salt halfway through. Beat on medium speed for about 3-4 minutes until the dough is sticky and elastic.
- Transfer the sticky dough to a lightly oiled bowl, cover with a kitchen towel, and let it rise in a warm spot for about 1 hour until doubled in size.
- After rising, lightly flour a surface and turn the dough out onto it. Flatten to about 1 inch thick and cut out rounds with a cookie cutter.
- Place the muffins on parchment-lined baking sheets sprinkled with cornmeal and cover with a kitchen towel for another 30 minutes.
- Preheat a skillet over medium-low heat, sprinkle cornmeal, and carefully transfer muffins to the skillet. Cook each side for about 5-6 minutes until golden brown.
- Remove muffins from the skillet, let them cool slightly, then split with a fork, toast if preferred, and enjoy with your favorite toppings.
Nutrition
Notes
These gluten-free English muffins can be stored in an airtight container for up to 2 days or frozen for up to 3 months. Reheat by toasting directly from the fridge or freezer.