Gluten-free English muffins

Votes: 1

Time: 3 hours 55 minutes including proofing time
Complexity: easily
Quantity: 6 pcs.

Nutritional value per serving:

Serving size: 1 of 6
Calories 217, total fat 5 G., saturated fats 1 G., proteins 6 G., carbohydrates 41 G., fiber 6 G., cholesterol 6 mg, sodium 196 mg, sugar 4 G.

Gluten-free products and baked goods are easy to find in supermarkets these days, but it's much more enjoyable to bake soft and fluffy gluten-free buns yourself and enjoy them fresh. English muffins made with gluten-free flour are fluffy and soft on the inside, with a golden, crispy crust on the outside. They're hard to resist! Plus, there's something magical about kneading yeast dough (even if it's not traditional), waiting for it to rise, shaping the buns, and watching them brown in the oven. Sandwiches made with homemade buns are always special.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

2 and 1/4 tbsp. all-purpose gluten-free flour
2 and 1/4 teaspoons instant yeast
2 teaspoons of sugar
1.5 tsp psyllium husk
1 teaspoon coarse salt
1 tbsp unsalted butter, room temperature, plus extra for baking (optional)
0.5 - 3/4 cup sour milk or kefir
Corn flour, for work
Vegetable oil, for baking (optional)

Ingredient Substitution Suggestions

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Recipes with similar ingredients: gluten-free flour, yeast, sugar, psyllium husk, butter, sour milk, kefir, corn flour

Cooking the dish according to the recipe:

Mix dry ingredients:

Place the flour, yeast, sugar, psyllium husk, and salt in the bowl of a stand mixer fitted with the paddle attachment. Mix thoroughly on low speed.
Knead the dough:

Add the butter and 0.5 cups of sour milk to the flour mixture and mix on medium-low speed. The dough should be soft and sticky. If the dough seems too dry, add a little more sour milk until it becomes pliable. Mix with a mixer for 5 minutes. Scrape down the sides of the bowl and form the dough into a ball. It should be slightly sticky.

Let the dough rise:

Place the dough in a large bowl and cover with plastic wrap. Place the bowl in a warm place and let the dough rise for 90 minutes. Unlike dough made with wheat flour, this dough won't rise much. It will rise slightly and become well-moistened.
Proofing the dough:

Line a baking sheet with parchment paper and set aside. Turn the dough out onto a clean work surface and cut it into 6 equal pieces. Knead 1 piece of dough for a few seconds to release any air pockets, then roll it into a ball. Repeat with the remaining pieces of dough, spacing the balls evenly on the prepared baking sheet. Cover them with a kitchen towel and let them rise in a warm place for 1 hour.
Preparation for baking:

Preheat oven to 175°C. Sprinkle each ball with cornmeal on the top and bottom.
Toast English muffins:

Place a large cast-iron skillet over medium heat. An electric skillet will also work. Lightly grease the skillet with vegetable oil or butter. Place 3 dough balls in the hot skillet and flatten them slightly with the palm of your hand. Cook until the buns are golden brown on the bottom, about 5 minutes. Flip them over and cook for another 5 minutes.
Bake English muffins:

Transfer the pan to the oven and bake the muffins until they are set on the sides, about 5 minutes. Transfer the muffins to a wire rack to cool.
Repeat with the remaining three balls of dough.
Cool the buns completely and serve.