Ingredients for Gluten Free English Muffins
- 2 1/4 teaspoons active dry yeast
- 1 tablespoon + 2 teaspoons sugar
- 1/4 cup warm water (105-115°F)
- Rice Flour
- 1/2 cup potato starch
- 1/2 cup tapioca starch
- 1 tablespoon xanthan gum
- 1 teaspoon salt
- 2 large egg whites
- 2 tablespoons canola oil
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How to Make Gluten Free English Muffins
- **Proof the Yeast:** In a small bowl, combine 1 teaspoon sugar and 1/4 cup warm water (105-115°F). Sprinkle 2 1/4 teaspoons active dry yeast over the water and let stand for 5-10 minutes until foamy.
- **Dry Ingredients:** In a large bowl, whisk together 2 cups white rice flour, 1/2 cup potato starch, 1/2 cup tapioca starch, 1 tablespoon xanthan gum, and 1 teaspoon salt.
- **Wet Ingredients:** In a separate bowl, whisk together 1 tablespoon + 2 teaspoons sugar, 2 large egg whites, and 2 tablespoons canola oil.
- **Combine:** Add the proofed yeast mixture to the wet ingredients and whisk to combine.
- **Incorporate Dry Ingredients:** Gradually add half of the dry ingredients to the wet ingredients, beating until smooth.
- **Add Remaining Dry Ingredients:** Add the remaining dry ingredients and beat for 3 minutes using a stand mixer or vigorously by hand until well combined.
- **Prepare Muffin Rings:** Lightly grease 6 English muffin rings with oil spray and place them on a baking sheet.
- **Rise:** Spoon the batter evenly into the prepared muffin rings, filling them about ¾ full. Let rise in a warm place for 45-60 minutes (regular yeast) or 25-35 minutes (quick-rise yeast) until doubled in size.
- **Bake:** Bake in a preheated oven at 375°F (190°C) for 20-22 minutes, or until golden brown and cooked through. Let cool slightly before removing from the rings.
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
30g
Fat
6g
Carbs
31g