Flourless English Muffin: These vegan and gluten-free English muffins are surprisingly not difficult to make and are much cheaper and delicious than the kind you’d buy at the grocery store.
Gluten-free baking can be a struggle for sure. If you’re not gluten-free, you can absolutely make these with regular flour. But know that a lot of my readers are seeking gluten-free recipes.
Here is the quick recipe for Flourless English Muffin
Ingredients
- 2–1/4 cups all-purpose gluten-free flour
- 1/4 ounce or 1 packet instant yeast
- 1 tsp salt
- 1 tbsp organic cane sugar
- take 1.5 tsp psyllium husk
- 2 tsp xanthan gum
- 3/4 cup unsweetened nondairy milk
- 1.5 tbsp apple cider vinegar
- 1 – 4 tbsp warm water (add as needed to make dough lightly tacky)
- take 1 tbsp softened coconut cream + a little more for greasing if desired
- Corn grits (around 1/3 cup), optional
Instructions
- Using a stand mixer or a strong silicone or plastic spoon, mix the dry ingredients, then add the wet ingredients and mix 5 minutes at medium speed.
- After mixing the dough you should have a somewhat tacky softball of tough. It should not be so sticky that it sticks to the bowl or your counter. If it is dry, crumbly, or rough, you may need to mix in some more warm water.
- Ball the dough together in a bowl and cover the bowl with a clean kitchen towel or saran wrap.
- Place the dough in a warm-ish area to rise for 1 hour.
- After the rise, you’ll want to divide your dough into 6 even pieces. Lightly knead each piece on a counter or table (try not to use a wood board, because again this can dry out the dough), about 3-5 times before shaping into a ball.
- Now, preheat your oven to 350 degrees F (or 177 degrees C).
- If using English muffin rings: To keep your dough from sticking, lightly grease the inside of the rings with leftover coconut cream.
- Place the ball of dough inside one of the rings on a flat surface like your silicone mat-lined pan and flatten the ball with the palm of your hand until it fills the edge of the rings.
- Heat a skillet or griddle over medium-low heat. Sprinkle the tops and bottoms of the muffins with cornmeal, breadcrumbs, extra flour, or skip it, then place them on the pan or griddle.
- Cover the pan or the griddle if you can and cook for about 5-6 minutes on each side, depending on how hot your burner or griddle gets. you’re looking for a medium brown on each side.
- Then transfer your muffins to the lined baking pan and bake for about 10-20 minutes.
- Slice the muffins in half and serve toasted with jam, nut butter, avocado, hummus, etc. — the sky’s the limit! Enjoy!
- Store leftovers in an airtight container for up to 5 days or freeze up to 6 months (defrost in toaster or toaster oven).
Notes
- NOTE 1: To soften the coconut cream, microwave it for maybe 5 seconds. You don’t need to melt it completely, just make it soft enough to mix. If you overheat it, it can start to separate.
- NOTE 2: If you are fine to eat gluten, you can use regular all-purpose flour in this recipe. You won’t need to use the xanthan gum or psyllium husk.
- NOTE 3: If you would like to use whole wheat flour for a healthier muffin, you can absolutely do that as well, you just may need to add extra warm water since whole wheat flour tends to eat up moisture a little more.
- Just add warm water a tablespoon at a time until the dough feels tacky, not dry.
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