English Muffins - Gluten Free, Dairy Free, Sugar Free, Paleo
  • 3/4 cup cornmeal
  • 2 cups warm water (110 degrees)
  • 2 large eggs
  • 2 Tablespoons coconut oil (unrefined or refined) plus 3 teaspoons additional for frying muffins
  • 8 ounces white rice flour (Bob's Redmill is the best)
  • 2 1/2 ounces brown rice flour (Bob's Redmill is the best)
  • 2 1/3 ounces potato starch
  • 1 ounce tapioca starch
  • 4 ounces gluten-free oat flour
  • 3 Tablespoons powdered psyllium husk
  • 1 package (2 1/4 teaspoons) instant or rapid-rise yeast
  • 2 teaspoons baking powder
  • 1 1/2 teaspoons salt
  1. Sprinkle 1/2 cup cornmeal evenly over 2 rimmed baking sheets.
  2. Whisk water, eggs, and coconut oil together in a bowl. Using a standing mixer fitted with the paddle, mix white and brown rice flours, potato starch, tapioca starch, oat flour, psyllium husk, yeast, baking powder and salt. Slowly add water mixture and continue mixing on low until dough comes together, about 1 minute, scraping bowl as needed. Increase speed to medium and beat for 6 minutes. Dough will be sticky. (you can use a hand mixer if you don't have a standing one )
  3. Working with about 1/3 cup dough at a time, shape into 10 rough balls using wet hands, and space at least 1 1/2 inches apart on prepared sheets (5 per sheet). Cover loosely with lightly greased plastic wrap (To grease plastic wrap lay sheet of wrap on counter and use coconut oil spray or brush with coconut oil). Let rise at room temperature until doubled in size, about 1 hour.
  4. Adjust oven rack to lower-middle position and preheat oven to 350°. Remove plastic and, using damp hands, press dough balls down gently until they're about 3/4" thick. They'll be about 3 1/2" in diameter. Dust tops of muffins with remaining 1/4 cup of cornmeal.
  5. Heat 1 teaspoon oil in a 12-inch skillet over medium heat until shimmering. Wipe out skillet with a paper towel, leaving a thin film of oil on the bottom and sides of the pan. Carefuly lay 3 or 4 muffins in the pan and cook until bottoms are just set, about 1 minute. Flip muffins and cook on second side for an additional minute. Transfer muffins to clean baking sheet. Wipe skillet clean.
  6. Repeat with remaining oil and muffins, making sure to wipe skillet clean between batches.
  7. Bake until golden brown and firm, 30 to 35 minutes. Allow muffins to cool for 20 minutes before splitting with a fork and toasting. Fork them don't cut them, otherwise you'll lose all the little ridges that make them so pretty.
  8. Once cooled, unsplit English muffins can be frozen in Ziplock bags for about a month (assuming they last that long!). Defrost or heat on low until soft enough to split with a fork.
Recipe by Preheat to 350˚ at https://preheatto350.com/english-muffins-gluten-free-dairy-free-sugar-free-paleo/