Make English Muffins like a pro using our All Purpose Gluten-Free Bread Mix!
3 cups All Purpose Gluten-Free Bread Mix
1 1/2 cups lukewarm water
3 tbsp oil or melted butter
2 tbsp yeast (2 packets)
Herbs (if desired)
To a mixing bowl, add 1 1/2cups(12oz) lukewarm water, 3 Tbsp oil (or melted butter), 2 Tbsp yeast (or 2 packets of yeast). Add herbs if desired.
Stir with fork.
Add 3 cups (15.5oz) dry mix.
Using an electric blender, mix for 3-5 minutes on low speed; scraping sides midway.
Place parchment on a cookie sheet, 3” rings on the parchment, and cut parchment around each ring.
Sprinkle cornmeal across the bottom.
Use about 3-3.5oz scoop to portion dough into ring.
Flatten dough and sprinkle cornmeal across the top.
Let rise 30 minutes, preheat griddle to 325˚F.
Preheat oven to 400˚F.
Oil the surface of the griddle and move the English muffins on parchment squares to the hot surface.
Flip after 3 minutes (parchment can be discarded).
Place on a cookie sheet with new parchment.
Bake in rings in a preheated oven for 13-15 minutes.
Slice once cool.
To serve: slice then toast; to freeze: slice, place wax paper in the middle, wrap well.