Gluten-Free, Vegan English Muffins

Believe it or not, there isn't a supermarket or specialty food producer that makes gluten-free and dairy-free English muffins in Australia. Oh, you'll find gluten-free, dairy-free Tim Tams, Mint Thins, pop tarts, pretzels and even croissants, but English muffins? Not available.

Shocking, I know. 

The food industry has been a bit remiss in developing gluten-free, dairy-free English muffins. So this means your egg benny at cafes would be served on gluten-free toast. Not a poor alternative, but still, I dream of eating proper English muffins that are free of food allergens one day. 

That day has come. Finally, a gluten-free, dairy-free, egg-free English Muffin recipe that is simple and easy to make. The recipe is from Annalise G. Roberts' Gluten-Free Baking Classics, my favorite resource in baking gluten-free food. I follow the recipe exactly, and the result is perfection! The muffins toast well, light and crispy with that fluffy, holey texture characteristic of conventional English muffins.

Imagine making your own Egg McMuffin?! 

You totally have to give this recipe a try. 

Gluten-Free, Vegan English Muffins by Annalise G. Roberts.

1 1/2 cup gluten-free flour
1/2 teaspoon salt
1 tablespoon granulated sugar
1 packet (2 1/4 teaspoon) active dry yeast (not quick-rise)
3/4 cup plus 1 tablespoon water, heated to 110F
1 teaspoon canola oil
1 teaspoon xanthan gum

1. Lightly grease a six-bun hamburger bun pan (each bun form is roughly 4 1/2 inches wide) or jumble muffin baking pan. Dust with rice flour or white corn meal. 
2. In a bowl of electric mixer, mix all the dry ingredients. Add warm water and canola oil into the mixing bowl. Mix until just blended. Scrap bowl and beaters and then beat on high speed for 2 minutes. 
3. Spoon dough into prepared pan. Smooth and flatten top of buns with a table knife. cover with a light cloth and let rise in a warm place (about 80F) for about 20 minutes. Muffins should approximately double in height. 
4. Place rack in center of oven. Preheat oven to 375F while muffins are rising. 
5. Bake muffins for about 15 minutues. Muffins should be very light in color and cooked through. Remove form pan and cool on a rack for 15 minutes. 
6. To serve, cut the muffins in half and toast to desired crispness. Serve with butter or jam. 

Notes + Inspiration
Make cinnamon raisin english muffins by adding 1 1/4 teaspoon cinnamon to dry ingredients in step 2. and add 1/4 cup raisins to dough. Mix well to distribute evenly. 
Make your own benny and poach your own eggs and top with smoked salmon
Make your own egg mcmuffin!