gluten free English Muffins

Description
These gluten-free and dairy-free English muffins are soft, fluffy, and perfect for breakfast or snacks. Enjoy them toasted with your favorite spreads or use them for sandwiches.

Ingredients
For the Muffins:
2 cups gluten-free all-purpose flour (with xanthan gum included)
1 teaspoon baking powder
½ teaspoon baking soda
1 teaspoon salt
1 tablespoon sugar or maple syrup
1 packet (2 ¼ teaspoons) instant yeast
¾ cup warm non-dairy milk (e.g., almond, oat, or soy)
2 tablespoons olive oil or melted coconut oil
1 large egg (or flax egg for egg-free option: 1 tablespoon flaxseed meal + 2.5 tablespoons water)
Cornmeal or gluten-free flour, for dusting
Instructions
Step 1: Activate the Yeast
In a small bowl, combine warm non-dairy milk, sugar, and yeast. Let it sit for 5-10 minutes until frothy.
Step 2: Mix the Dough
In a large mixing bowl, whisk together the gluten-free flour, baking powder, baking soda, and salt.
Add the yeast mixture, olive oil, and egg to the dry ingredients. Stir until a sticky dough forms.
Step 3: Let the Dough Rise
Cover the bowl with a damp cloth and let the dough rise in a warm place for 30-45 minutes or until it doubles in size.
Step 4: Shape the Muffins
Dust a clean surface with cornmeal or gluten-free flour.
Gently scoop out the dough and shape it into 6-8 equal-sized discs (about ½ inch thick). Dust the tops with more cornmeal.
Step 5: Cook the Muffins
Heat a large skillet or griddle over low-medium heat. Lightly grease with oil.
Place the muffins on the skillet, ensuring they don’t touch. Cook for 5-7 minutes per side, flipping once, until golden brown and cooked through.
Step 6: Cool and Serve
Transfer the muffins to a wire rack to cool completely.
Split with a fork and toast before serving for the best texture.
Tips:
Store in an airtight container at room temperature for up to 3 days or freeze for longer storage.
For a fluffier texture, avoid over-handling the dough.
Serving Suggestions:
Spread with dairy-free butter, jam, or almond butter.
Use as a base for breakfast sandwiches or mini pizzas.
Nutritional Information (per muffin, based on 8 muffins):
Calories: 150
Total Fat: 5g
Saturated Fat: 1g
Cholesterol: 20mg
Sodium: 250mg
Total Carbohydrates: 23g
Fiber: 2g
Sugars: 2g
Protein: 3g
Enjoy these Gluten-Free & Dairy-Free English Muffins fresh or toasted for a comforting, allergen-friendly treat!