English Muffins

5 from 1 vote

Prep Time: 45

Cook Time: 30

Total Time: 1 15

Prep Time: 45

Cook Time: 30

Total Time: 1 15

Servings: English muffins

Calories: 249kcal

These gluten-free English muffins have a nice chewy texture with a nutty flavor that you get from the Tigernut flour. I recommend serving them toasted with your favorite jam.

AIP-Elimination compliant

Dairy Free, Egg Free, Gluten-Free, Nut free, Soy Free

Ingredients

▢ 2 tablespoons (14 grams) gelatin powder
▢ warm water see instructions
▢ 1 ½ teaspoons (10 grams) vinegar such as apple cider vinegar
▢ ⅓ cup (70 grams) avocado oil olive oil works, too
▢ 2 ¾ cups (300 grams) cassava flour plus more for sprinkling
▢ ¼ cup (27 grams) tigernut flour
▢ 1 ¼ teaspoons (7 grams) baking soda
▢ ¾ teaspoons fine sea salt
▢ 2 ¼ teaspoons (8 grams) active dry yeast or instant yeast

Instructions

Bloom the gelatin. In a medium bowl, whisk the gelatin powder with 6 tablespoons (82 grams) warm water until frothy and no clumps remain, about 2 minutes. Add the vinegar, oil, and 1 ½ cups (355 grams) warm water and whisk again just to combine. Set aside.
Mix dry ingredients and set aside. In a bowl, combine the Cassava flour, tigernut flour, baking soda, salt, and yeast. Whisk and set aside.
Preheat the oven to 375F. Line a baking sheet with parchment paper and sprinkle with cassava flour. Rub 8 English muffin rings* with oil then dust with cassava flour. Place on the prepared baking sheet.
Combine the wet and dry mixtures. Use a stand mixer with beater or simply whisk by hand to form a fluffy, sticky batter, about 4 minutes. Note: It's important to mix really well to achieve the most beadlike consistency in gluten-free baking.
Spoon the batter into the prepared rings. Cover with a piece of oiled plastic wrap and allow to rise for 30 to 45 minutes or until you see the batter has reached the top of the rings.
Bake for 25 to 30 minutes or until the internal temperature is 190-200℉.
Cool slightly before unmolding. Let the muffins cool completely before using. These are best served sliced and toasted and will freeze well. For the proper “English muffin” texture, you stab a fork in the outside and pry (working around the outer circumference)-- prying open the English muffin will give it the signature look.

Notes

This recipe was developed and tested with IYA Cassava flour and IYA Tigernut flour.

If you don't have English muffin rings, you can use the outer lid rims of mason jars.

See post for ingredient notes and substitutions.

Nutrition