2¾cupsgluten-free all-purpose flour with xanthan gumWe recommend Pillsbury gluten-free. Not all brands of gluten-free flour are recommended for yeast baking.
In the bowl of a stand mixer fitted with the paddle attachment, combine the gluten-free all-purpose flour, tapioca flour, sugar, instant yeast, and salt. Set aside.
Warm the milk to about 110°F using the microwave or a saucepan set over low heat.
With the mixer running on low speed, pour in the milk, egg white, and melted butter. Scrape down the sides as needed. Let the mixer run for about 5 minutes.
Cover the dough and let it rise for 60 minutes at room temperature, then 30 minutes in the fridge. It will seem pretty shapeless at first, so chilling is important.
After rising, cut the dough into 6 pieces and roll into balls. If the dough is sticky, flour your hands slightly. Let rise for an additional 30 minutes.
Preheat the oven to 350°F.
Dust each ball with cornmeal and press down slightly.
Grease a cast iron pan with oil, then fry on each side for 3 to 5 minutes over medium/low heat or until golden brown.
Place the pan directly in the oven and bake for 5 minutes to finish cooking through the center.
Let cool slightly, then slice and enjoy! For best results on texture, use a fork to poke holes in the sides all the way around instead of slicing with a knife.
Notes
Not all gluten-free flours are recommended for yeast baking. You may experience different baking results depending on the gluten-free flour blend you choose. I like Pillsbury gluten-free flour for this recipe.
The best way to measure gluten-free flour is the “spoon & level” method. Using a spoon, scoop the flour into the measuring cup. After you’ve spooned the flour into the measuring cup, use the back of a knife to level off the top of the measuring cup. Avoid scooping the flour out of the bag with your measuring cup!
Cook the muffins over medium heat to achieve even browning, and don't flip too often.
For best results on texture, use a fork to poke holes in the sides all the way around instead of slicing with a knife. Also, allow the muffins to cool before trying to fork-split them.
To store: Gluten-free English muffins can be stored in an airtight container at room temperature for up to 2 days.
To freeze: Tightly wrap the gluten-free English muffins in plastic wrap and place them in a freezer bag for up to 3 months.
Mama says, “Make sure to always check your labels!”