Description
These Perfectly Fluffy Gluten Free English Muffins are a delightful homemade treat featuring a blend of millet, sorghum, and tapioca starches, combined with psyllium husk for extra fluffiness and binding. Lightly sweetened and tender, they are cooked on a skillet to golden perfection and boast a chewy texture with a slightly tangy flavor from apple cider vinegar. Ideal for gluten-free diets, these muffins make a great breakfast or snack option that pairs wonderfully with butter, jam, or your favorite toppings.
Ingredients
Scale
Dry Ingredients
- 160 g Tapioca starch
- 140 g Millet flour
- 120 g Sorghum flour
- 25 g Caster sugar
- 8 g Instant yeast
- 8 g Salt
- 1 cup Cornmeal (for dusting)
Wet Ingredients
- 20 g Psyllium husk
- 360 g Lukewarm water
- 120 g Whole milk (lukewarm)
- 20 g Sunflower oil
- 10 g Apple cider vinegar
Instructions
- Prepare Psyllium Gel: In a bowl, combine psyllium husk with lukewarm water and stir until it thickens into a gel-like consistency to act as a binder and add fluffiness to the dough.
- Mix Dry Ingredients: In a large bowl, whisk together tapioca starch, millet flour, sorghum flour, caster sugar, instant yeast, and salt to evenly distribute the leavening agents and flavors.
- Combine Wet Ingredients: Add lukewarm whole milk, sunflower oil, and apple cider vinegar to the psyllium gel and mix well to form a uniform liquid mixture.
- Form the Dough: Make a well in the dry ingredients and pour in the psyllium gel and milk mixture. Stir thoroughly until a cohesive dough forms.
- Knead the Dough: Transfer the dough to a floured surface and knead gently for about 5 minutes until it becomes smooth and pliable.
- Prepare Baking Sheet: Sprinkle a baking sheet generously with cornmeal to prevent sticking and set it aside.
- Shape the Muffins: Turn the dough onto a floured surface again, knead gently, shape into a large ball, then divide into eight equal pieces. Roll each piece into a ball and flatten slightly.
- Proof the Dough: Place the dough balls on the cornmeal-covered baking sheet, sprinkle tops with cornmeal, cover with plastic wrap, and let them proof for about 1 hour until slightly puffed.
- Preheat Skillet: Warm a large skillet or griddle over low heat to ensure even cooking without burning.
- Cook Muffins – Side One: Transfer the proofed muffins to the hot skillet and cook uncovered for 11-12 minutes until the bottoms turn golden brown.
- Cook Muffins – Side Two: Carefully flip the muffins and cook the other side for another 11-12 minutes until golden and cooked through.
- Cool and Serve: Transfer the muffins to a wire rack and allow to cool completely before slicing and serving with your favorite toppings.
Notes
- Use lukewarm liquids to activate the yeast and psyllium husk properly without killing the yeast.
- Kneading is brief to avoid overworking gluten-free dough which can become tough.
- The apple cider vinegar adds a subtle tang and helps with dough rising and texture.
- Cooking over low heat is crucial to cook muffins through without burning the outsides.
- Allow muffins to cool completely to set their structure for best slicing results.
- Store muffins in an airtight container and toast before serving if desired.
