This recipe was originally published in 2015.
Excerpt from Gluten-Free on a Shoestring Bakes Bread, by Nicole Hunn.
The keys to the kingdom of the proper nooks and crannies in real English muffins are a very high-rising bread (check), which is then fork-split to reveal all those yeasty holes in irregular fashion (check). Searing them first in a hot, dry cast-iron skillet before finishing them in the oven ensures a lightly crisp outside, and muffin rings coax the relatively shapeless dough into a tall, round muffin.
If you don’t have special muffin rings, you can order them online, or try using large, round cookie cutters or even cutting 1-inch-tall rings out of an empty and sanitized aluminum can.
- 2½ cups (350g) gluten-free bread flour
- 1 tablespoon (12g) sugar
- 2 teaspoons (6g) instant yeast
- 1 teaspoon (6g) kosher salt
- 2 tablespoons (28g) unsalted butter, at room temperature
- 1½ cups of warm water (about 95 degrees F)
- Coarsely ground gluten-free cornmeal, for sprinkling
- 1 teaspoon baking soda
1Place the flour, sugar, and yeast in a large bowl and whisk to combine well. Add the salt, then the butter and water, whisking to combine well after each addition. The dough will be very wet. Cover with oiled plastic wrap and set aside in warm, draft-free location to rise for 30 minutes.
2Line two small, rimmed baking sheets with unbleached parchment paper and set them aside. Preheat your oven to 325 degrees F.
3Place a 10-inch cast iron skillet over medium-high heat.
4While the pan is heating, grease four metal English muffin rings and place them in a hot pan. Sprinkle a little bit of cornmeal inside each ring.
5Uncover the bowl of dough and scrape half the dough into a separate bowl. Mix ½ teaspoon of the baking soda into one bowl, and then fill the rings in the pan about three-quarters of the way full with the bread dough. Sprinkle a bit more cornmeal on top of each muffin, cover the pan, and cook for 5 minutes.
6Remove the cover of the pan, flip the rings with the muffins inside (using tongs), cover again, and cook for 5 minutes more.
7Transfer the muffins in their rings to one of the prepared baking sheets, and place it in the preheated oven to bake until the internal temperature reaches 195 degrees F (7-10 minutes).
8Add the remaining ½ teaspoon of baking soda to the remaining dough and mix well.
9Grease four more English muffin rings, place them in the hot pan, and repeat the same process as before to cook both sides of the remaining English muffins.
10Transfer the muffins in their rings to the remaining prepared baking sheet of the muffins. Place the baking sheet in the preheated oven and bake until the internal temperature of the muffins reaches 195 degrees F on an instant-read thermometer (7-10 minutes).
11Allow to cool very briefly. Split each muffin with a fork by inserting the tines in the center of the muffin along the middle, parallel to the muffin itself, and then gently prying the open with your fingers. Serve warm.