Gluten-Free English Muffins

Name: Gluten-Free English Muffins
Total time: 155 min
Ingredients: 3 3/4 ounces (106 grams/¾ cup) cornmeal; 2 cups warm water (110 degrees); 2 large eggs; 2 tablespoons unsalted butter, melted and cooled; 14 ounces (397 grams; 3 cups plus 2 tablespoons) America's Test Kitchen All-Purpose Gluten-Free Flour Blend; 4 ounces (113 grams/1⅓ cups) gluten-free oat flour; 1 1/2 ounces (43 grams/½ cup) nonfat dry milk powder; 3 tablespoons powdered psyllium husk; 2 tablespoons sugar; 2 1/4 teaspoon instant or rapid-rise yeast; 2 teaspoons baking powder; 1 1/2 teaspoons salt; 3 teaspoons vegetable oil

www.americastestkitchen.com

We used our Gluten-Free Sandwich Bread as a jumping-off point for tender, perfectly browned gluten-free English muffins.

Keywords

Desserts or Baked Goods
Grains
Gluten Free
Quick Breads
Breads
Easter

View full recipe on www.americastestkitchen.com

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Ingredients

3 3/4 ounces (106 grams/¾ cup) cornmeal
2 cups warm water (110 degrees)
2 large eggs
2 tablespoons unsalted butter, melted and cooled
14 ounces (397 grams; 3 cups plus 2 tablespoons) America's Test Kitchen All-Purpose Gluten-Free Flour Blend
4 ounces (113 grams/1⅓ cups) gluten-free oat flour
1 1/2 ounces (43 grams/½ cup) nonfat dry milk powder
3 tablespoons powdered psyllium husk
2 tablespoons sugar
2 1/4 teaspoon instant or rapid-rise yeast
2 teaspoons baking powder
1 1/2 teaspoons salt
3 teaspoons vegetable oil