English Muffins

Ingredients

• 1 1/4 cups Warm Water (105-115°F)
• 2 1/4 teaspoons Active Dry Yeast
• 1 tablespoon Granulated Sugar
• 3 cups Gluten-Free All-Purpose Flour Blend (with xanthan gum)
• 1/4 cup Cornmeal (for dusting)
• 1 teaspoon Baking Powder
• 1 teaspoon Salt
• 2 tablespoons Milk Powder
• 1 tablespoon Apple Cider Vinegar
• 1 large Egg
• 2 tablespoons Melted Butter or Oil
• 1/2 teaspoon Baking Soda

Instructions

1. 1

   In a large bowl, dissolve yeast and sugar in warm water. Let stand for 5-10 minutes until foamy.

2. 2

   In a separate bowl, whisk together gluten-free flour, baking powder, salt, milk powder, and baking soda.

3. 3

   Add the apple cider vinegar, egg, and melted butter/oil to the yeast mixture. Stir well.

4. 4

   Gradually add the dry ingredients to the wet ingredients, mixing until a smooth, slightly sticky dough forms.

5. 5

   Cover the bowl and let rise in a warm place for 45-60 minutes, or until doubled in size.

6. 6

   Lightly grease a large skillet or griddle. Sprinkle generously with cornmeal.

7. 7

   Gently drop 1/4 cup portions of dough onto the prepared skillet, spacing them apart. Sprinkle tops with more cornmeal.

8. 8

   Cook over low heat for 8-12 minutes per side, or until golden brown and cooked through. Use a spatula to carefully flip.

9. 9

   Remove from skillet and let cool slightly before splitting with a fork to maintain the nooks and crannies.

Recipe Variations

• →Try adding different herbs for variety.
• →Substitute ingredients based on dietary needs.