I love English muffins. Seriously – all kinds of them. It doesn’t matter if they’re traditional, cinnamon raisin, whole wheat, sourdough – I love them all. BUT…they have to be toasted dark so that they’re nice and crunchy. Then, they need butter. Lots of butter. Sometimes, I’ll add jelly or peanut butter. In fact, English muffins used to be one of my favorite quick and easy breakfasts. I’ve missed them since having to cut gluten from my diet. I knew I couldn’t spend the rest of my life without them. For that reason, I set out to make this Gluten-Free English Muffin Bread.
I’ve seen a ton of recipes for homemade English muffins. I know they aren’t that hard to make, but I was faced with two problems. First, I needed to make them gluten-free. Second, I don’t have those cool rings that I could use to bake them, and I didn’t feel like going out to find some at this stage. I thought about making rings out of aluminum foil. Then I decided that I wanted to fine-tune the recipe first, and then I’ll figure out the shape. For now, it’s a loaf of bread. A really, really yummy loaf of bread.
I’ve been playing around with Krusteaz 1:1 gluten-free flour, and I figured I would use it for this as well. Why not, right? Then I decided that even though all of the recipes I’ve seen use granulated sugar, I wanted to use the coconut palm sugar (I’m trying to cut the refined sugar as much as possible, too!). Well, it took some trial and error to get the bread just right. And let me tell you, when the recipe says to proof the yeast before you make the bread, you definitely want to do that. I’m speaking from experience. When I ended up with THIS after baking, I decided the yeast needed a bit more help.
Lucky me, I finally perfected this stuff the day that I was making the apple butter in the slow cooker. I say it’s fate. The two are just destined to be together. And what a phenomenal pair they made. Without a doubt, this has become my go-to for toast in the morning. Am I going to try to make it into actual English muffins? Yeah, probably. If I do, I’ll update the recipe with baking info for that, too. How do you like your English muffins? Are you a toast person in the morning? I’d love to hear what you think!
- 1 package (2¼ teaspoons) instant dry yeast
- 1 tablespoon coconut palm sugar
- ¼ cup hot water (approximately 110 degrees Fahrenheit)
- 1½ cups gluten-free flour
- ½ teaspoon salt
- 3 teaspoons olive oil
- 1 cup hot water (approximately 110 degrees Fahrenheit)
- Combine the hot water and palm sugar, stirring to dissolve the sugar.
- Sprinkle the yeast into the water and let it sit for five to ten minutes, or until it’s foamy on the surface.
- Combine the flour and the salt in a medium bowl.
- Pour in the cup of hot water and the three teaspoons of olive oil.
- Add the yeast mixture.
- Stir everything well until it is all combined.
- Spray a loaf pan with non-stick spray or brush it with a bit of melted butter.
- Put the dough into the loaf pan, then place it somewhere fairly warm and free of drafts for half an hour to rise.
- After about ten minutes of rising time, preheat your oven to 350 degrees.
- Put the loaf pan carefully into the oven (you don’t want to flatten it!).
- Bake the bread for 30 minutes, then brush the top with melted butter.
- Bake for an additional 10 minutes, then remove it from the oven.
- Place the pan on a rack and let it cool for about 20 minutes.
- Run a knife along the edges of the pan to loosen the bread up, just in case.
- Turn it out onto the cooling rack.
- Let the bread cool completely before you cut it. I know, it’s hard to wait. Trust me, I get it. But I promise you, it’s much better once it’s cooled. If you slice it when it’s hot, you’ll have a gummy mess in the middle. Let it all cool down and settle into its rightful place, then cut it.