English Muffin
English muffin recipe that is so quick and easy that it's on the table in 30 minutes. Crisp, yet soft inside and every bite is gluten free!
Prep Time 10 minutes mins
Cook Time 15 minutes mins
Course bread, Breakfast, Side Dish, Snack
Cuisine gluten free
- 100 g millet flour
- 80 g sorghum flour
- 80 g tapioca starch
- 3 tsp baking powder
- 1/8 tsp cayenne pepper
- 1/2 tsp salt
- 115 g aged cheddar cheese, grated
- 200 g Greek Yoghurt
- 130 g warm milk
- 4 g whole psyllium husk
- white rice flour for dusting
- melted butter for brushing on top before baking
Preheat the oven to 400°F/204°C and line a baking tray with parchment paper. I
In a medium bowl whisk together the flours, baking powder, cayenne pepper, grated cheese and salt.
In another bowl add the yoghurt and the milk and whisk in the psyllium husk and let it sit for 2 or 3 minutes to thicken and slightly gel
Mix the yoghurt mixture in with the flour blend
Lightly knead the dough in the bowl and transfer it to a lightly floured surface and roll it out until it is about 3/4 of an inch thick.
Cut with a floured 2 to 3 inch wide scone cutter or a round glass and place the English muffins on the baking tray.
Brush the tops of the muffins with melted butter
Bake for 12 to 15 minutes or, until the tops are golden brown.
Serve warm as a breakfast sandwich or for a side dish with a warm bowl of soup.
Keyword english muffin, gluten free english muffin