Sunday, July 24, 2011

Gluten-Free English Muffins (Vegan, Yeast-Free, Sugar-Free)

"I don't care what you call them. You can call them pancakes for all I care. They just taste like biscuits." He said this with his cowboy accent, which is completely affected as he doesn't have an accent at all. 

I am referring of course to the assistant, who was in turn referring to my English Muffins. In truth, I couldn't decide what to call them. They remind me of English Muffins, with their tiny little craters that are perfect for melted butter to find their way into (of course I'm not eating butter these days, so that image just makes me sad). The assistant swears they have the taste and texture of biscuits. And this morning, when I toasted one with tuna, I decided it would make the perfect hamburger bun. Which suddenly leads me to think that if shaped differently, they might also make wonderful hot dog buns. (Hmm...)

Whatever they're called, they work. And they work without gluten, dairy, eggs, sugar, or yeast. Yeast was the big one for me here...I miss bread and rolls, but when I recently tried to make yeast bread for the cookbook, I could tell immediately that my body couldn't handle it. An instant head-cold, puffy face, cloudy head feeling came on. You know that feeling, right? It's not fun... So I've been leaving the yeast breads to Brittany, and focusing on yeast-free breads myself. Call me crazy, but I think this is one recipe where you won't even miss the yeast. 

This particular recipe is a spin-off of another recipe you'll find in my book. I've been having so much fun with it that I couldn't wait for the book to come out to share it with you all. So I've adapted the book recipe into English Muffins (er...biscuits...hamburger/hot dog buns) for you all.

Give them a try. I think you'll be very happy.

Gluten-Free English Muffins (print friendly option)

180 grams blanched almond flour (1 1/2 cups)
115 grams potato starch (3/4 cup)
30 grams Bob’s Red Mill Mighty Tasty Hot Cereal (3 tablespoons plus 1 teaspoon)*
2 1/2 teaspoons xantham gum or guar gum**
4 teaspoons baking powder
½ teaspoon fine grain sea salt
1 1/2 cups water
1/4 cup oil***

*I love the texture that Bob's Red Mill Mighty Tasty Hot Cereal gives, but corn meal would work fine here too.
**A reader let me know that she successfully made these with 2 1/2 teaspoons of ground chia seed.
***I use olive oil, but any mild flavored oil would work fine. Olive, grapeseed, canola...

  1. Preheat oven to 400.
  2. Mix dry ingredients in a large bowl. 
  3. Stir water and oil in a small bowl. Pour into dry ingredients, stirring until completely mixed.
  4. Grease a cookie sheet and scoop the batter up into heaping 1/3 cups. Makes 6 scoops. Bake for 40 minutes. You want the edges to begin to turn golden brown to make sure the insides are cooked thoroughly. Let cool for a few minutes before cutting in half.
Makes 6 English Muffins. I save rice cake bags to put them in, and leave them out for a few days or freeze for weeks. Like most gluten-free baked goods, they do get dry, but microwaving and toasting works great for reheating. The microwave especially helps restore moisture, and I would recommend that if you're using them as a hamburger bun, whereas the toaster oven works better if you want more of an English Muffin like texture. 

This post is linked to Slightly Indulgent Tuesdays and Gluten-Free Wednesdays


Sarena Shasteen - The Non-Dairy Queen said...

These look perfect! I love finding great subs that work well for the original. The over easy egg on top looks perfect too! YUM!

Tasty Eats At Home said...

These look tasty - whether they're biscuits or English muffins. Yum.

gfe--gluten free easily said...

That first photo is killer! BUT I can't tolerate that BRM cereal (or any of their products really), so I'll have to come up with Plan B. ;-) I think the assistant needs more distinction to stand out ... The Assistant perhaps? It's great to have a worth assistant! And while I'm not happy for you that you can't have yeast, I know there are many in the same boat so you'll make many people VERY happy with this recipe! :-)


Heather @Gluten-Free Cat said...

Yes, leave those yeasty breads to Brittany! My body does not like yeast either, so I'm secretly glad that you are focusing on non-yeast breads. I'm sure you'll come with even more amazing breads like these English muffins. I can't even remember the last time I had an English muffin, so I look forward to trying these! :)

Pure2raw twins said...

Looks awesome! We tried experimenting with gluten-free vegan and yeast free breads before and some have turned out but then some were failures haha. We will have to try out your english muffins because they look great!

ksmith615 said...

These look amazing! Do you think I could leave our or substitute the BRM cereal? Is that imperative to the final outcome of the muffins? Let me know if you have any ideas! Thanks!

Iris said...

@ksmith615: You can definitely leave out the BMR cereal or substitute it. You can use cornmeal, but if you can't do corn, just replace it with an equal amount of extra starch. Hope you enjoy them!

Fayinagirl (means Free One) said...

Iris, those look amazing! So light and fluffy...I'm stunned by the texture. We're going to have to give this recipe a try. :-)

Mary said...

Looks tantalizing! I shouldn't be looking at all these recipes on an empty stomach LOL.

Melaina said...

I'm so excited to try these!! My current elimination diet doesn't allow for almonds... do you think I could substitute hazelnut meal for the almond flour?? Thanks :)

Iris said...

Hi Melaina,

I've never used hazelnut meal, so I'm really not sure if this would work. Perhaps give it a try with a half batch first? If you try, come back and let us know how it turned out!

Melaina said...


I've made this delicious and versatile english muffins several times now using hazelnut meal and they are wonderful!! Check out the my feature on them on my blog!

Iris said...

Thanks Melaina! I was just thinking about your comment the other day and wondering if you had tried them with hazelnut meal. Thanks for letting us know!


theravegan said...

Ok. I'll be trying these today! My son has an intolerance to potatoes so I'll be trying them out with a different starch and probably something other then the BRM cereal since I don't have any. I'll let you know how it turns out!

Amytheyarnfiend said...

I just made another batch, since I found some corn-free orange marmalade at the store last week. How happy am I? <3 <3 <3

Nancy B. said...

I know I'm late in leaving this comment, but I just wanted to say how much I enjoy these muffins. I make them all the time. The fam (not GF and kind of picky when it comes to bread) loves them too. My favorite way to eat them (other than butter subs, which I'm trying to avoid) is with a chunk of the new Daiya Havarti cheese with a fried egg on top. It's really really good and tastes really decadent. I have some English Muffins rings, so they even look the part.

Tina-Heartland Dreams said...

I just made these and not sure what went wrong. The batter was thin (like pancake batter) and when they cooked, they flattened out and look like cookies or pancakes. Substitutions I made--tapioca flour for the potato starch, and corn meal for the Bob's cereal. I used coconut oil. When I saw how thin the batter was compared to your pics, I added a little more almond flour, but it didn't help. Any ideas?

Iris said...

Tina, are you sure you added the xanthan gum? What you're describing sounds to me like what they've looked like when I tried them without gums. The other changes you mentioned shouldn't be a problem.

Tina-Heartland Dreams said...

I did add the gum. When you measure the almond flour, is it loose in the measuring cup, or packed in pretty good? I don't have a kitchen scale, but with all this alternate flour baking I've begun doing, I think I might need one.

Despite being flat, they were delicious. :)

Iris said...

Glad they still tasted good, but I wish I knew what went wrong! I measure light...

Quantum Alarm Sucks said...

I'm newly diagnosed as yeast, wheat, egg allergic, and the 3 things I've tried previous to this were terrible. These are FANTASTIC! I cna serve them to everyone in the fam.

Michelle H said...

I got diagnosed with celiac in 2010 & I LOVE to bake, & if I was stranded on a desert island with only ONE bread type recipe, this would be it, bar none, even yeast breads. I love that's it's naturally lower carb, & I order Honeyville almond flour thru amazon prime. I've tweeked the recipe slightly to my liking:
1. I use the cornmeal, not the BRM cearl
2. I warm the water prior adding it AND I let the mix sit for about 10 minutes prior to putting in the pan. The warm water (about the same temp you use for yeast liquid) & letting it rest activates the xantham gum
3. I like the english muffin shape, but I'm too lazy for rings, so I use a hamburger bun pan I purchased from king arthor flour.
4. I bake it at 375 for about 40 minutes, because I like it only slighty brown, so when I slice and toast them later, they don't get too dark (and they look like store bought english muffins).

I've made probably 5 dozen in 2 months & freeze them.

Thank you SO very much for creating a recipe which reminds me so much of what I miss!!!

Audra said...

These muffins saved my life! SO yummy, and the closest thing I have gotten to what I really want: breeeaaaddd.
My only slight problem is they stay gooey on the inside no matter how long I seem to cook them... Ideas? Or is that how they are supposed to be?

Thanks so much!

Iris said...

Audra, every once in a while I have that problem. You can make them thinner or try reducing the water a small amount. Either one should help.

Tanya said...

Hi Iris these look amazing! Always love your recipes so glad I found these cant wait to try them! I am gluten/dairy/egg/yeast/soy free and its been too long since I had a sandwhich so I wanted to try also make this recipe into a loaf. If I follow the same ingredients and instructions and just bake them in a pan would this work? If so what temperature would you recommend and how long? Thanks so much for all your wonderful creations, you help so much along the journey and inspire me:)

Iris said...

Thank you, Tanya. No, you can't bake these in a loaf. The batter will be too thick and won't cook inside. What you can do is make one big rectangle and bake it on a cookie sheet. Then when it's done, you can cut it into panini sized slices and make sandwiches. Not the same thing, but still tastes good.

There IS a loaf recipe that's free of all those things in my cookbook, The Essential Gluten-Free Baking Guide, Part 2. It's not soft and fluffy as I wish but it slices well and makes good toast.

ksmith615 said...

Just an edit...I made these again for the first time in a while. Replaced the cereal/cornmeal option with quinoa flakes and it worked perfectly!! It also made me feel a little better with the added nutritional punch (not much in there but I'll take it!). Also, not sure if this made the difference or not but these were done perfectly in 40 minutes whereas the my old recipes used to be a bit gummy at that point. Thanks again!


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