Brooklyn Allergy Mom’s English Muffins
©2012 Heidi Bayer All Rights Reserved

In my previous post I reviewed Colette Martin’s book “Learning to Bake Allergen-Free” (you can order the book from amazon here) and wrote of a little gem in that book: her English Muffin recipe. With Colette and her publisher’s approval, I’m sharing her recipe along with my changes. Make sure you put aside three hours during a quiet morning to bake these delicious allergen-free, gluten-free English Muffins. **Edited to add: You can read Colette’s blog response to my initial comments about my experiences with yeast here.


2 cookie sheets

Oven thermometer (or meat thermometer)

Liquid thermometer (I use a candy thermometer)

Unbleached parchment paper

ENGLISH MUFFIN RECIPE – adapted form Colette Martin’s book “Learning to Bake Allergen-Free”

1/2 Cup Brown Rice Flour

1/2 Cup Sweet Rice Flour or Glutenous Rice Flour

1 Cup Sorgum Flour

1/2 Cup Tapioca or Corn Starch

2 1/2 teaspoons yeast (not quick rising, but regular)

1/2 teaspoon salt

1 teaspoon baking powder

1 tablespoon apple cider vinegar

1/4 cup rice milk, warmed to 100 degrees F

3 Tablespoons Earth Balance Natural Shortening, Melted

3 Tablespoons warm water

1/4 cup cornmeal

Turn your oven on to the lowest setting, or 150 degrees – when it reaches it’s peak turn it off and use the oven thermometer, or I’ve even done this with a meat thermometer placed in an oven proofed dish, to make sure it drops down to around 115 degrees for proofing the English Muffins – this is an important step, so be patient! If you do not have a gas oven, place a small oven proof bowl of water in the bottom of the oven to keep the muffins from drying out as they proof.

1. Activate the yeast (one packet is about 2 1/4 teaspoons) in 1/4 cup of water and 1 tsp of sugar. Mix well, and let sit for about 10 minutes. TIP: I usually mix the dry ingredients first, then mix the yeast and let it activate while I mix the wet ingredients. Make sure you set your timer because you don’t want the yeast to over activate.

2. Line one baking sheet with parchment paper. If possible, have a second smaller baking sheet (wtih edges) available, and a second piece of parchment paper.

3. Combine the flour, xantham gum (if needed) yeast (only if you’re not proofing it and are using quick rising yeast), sugar, salt and baking powder in a medium bowl. Set it aside.

4. (Once the yeast has proofed) Blend the apple cider vinegar, rice milk (don’t forget to have warmed it to 100 degrees, very important it is not hotter nor cooler), and shortening together in a large bowl, using a mixer on medium speed, about 1 minute.

5. Slowly add the dry ingredients to the wet, mixing on medium low speed, until combined.

6. Beat for 5 minutes on medium-high speed, until the dough is pulling away from the sides of the bowl. Add up to 3 tablespoons of warm water, 1/2 tablespoon at a time, as needed. I find that I need all 3 tablespoons of warm water.

7. Spread cornmeal onto your counter or protected workspace. Use your hands (this is my favorite part!) to roll the dough into a log. Use a bench knife or a sharp edged knife to slice the dough into eight equal sized portions.

8. Gently shape each portion into a disk and coat both sides well with cornmeal.

9. Place the disks on the larger prepared baking sheet. Sprinkle drops of water on the second piece of parchment paper, and place it on top of the disks. Place the second baking sheet (upside down) over the muffins and parchment paper. This second baking sheet (upside down) over the muffins and parchment paper. This second baking sheet keeps the muffins from expanding too high upward and forces them to expand outward instead.

10. Proof in the over for 35 to 45 minutes making sure the oven is 115 degrees when you place the english muffins in it.

11. Take the muffins out of the oven and turn up the oven to 375 degrees.

12. Bake at 375 degrees for 10 minutes, with the baking sheet still on top of the English Muffins. After 10 minutes, remove the top baking sheet and flip them.

13. Bake for 6 – 8 minutes longer. Colette notes that the internal temperature should be 200 – 205 degrees F.

Place the English Muffins on a cooling rack. These will be ready to eat after 15 – 30 minutes (depending on how excited you are!). Split them open, and enjoy with your favorite jam.

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2 Responses to English Muffins Top 8 allergen-free and gluten-free

  1. Colette says:

    You’re making me hungry. I may have to make some for myself!

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