Gluten-Free English Muffins

Step 1

In a pyrex measuring cup, combine 1 1/2 cups of milk.  Microwave in 15 seconds burst, and check the temperature with a probe thermometer.  The ideal temperature is between 105 °-115° F.  Add in 1 tablespoon of yeast and stir.  Let sit for 10 minutes, or until yeast starts to bubble.

Step 2

Whisk 1 egg in a small bowl. Combine with the room temperature butter to the yeast mixture.

Step 3

In the stand mixing bowl, combine flour, salt, and sugar.  With the dough hook attachment, give it a quick mix.  With the mixer on low, slowly add the wet ingredients.  Turn the mixer up to medium speed and knead the dough for 10 minutes.

Step 4

Spray a large bowl with cooking spray and place the English muffin dough inside.  Cover and proof in a warm spot for 2 hours or refrigerate overnight.

Step 5

Dust your counter with flour and deflate the dough.  Portion dough into 12 equal portions and roll into balls.  Grab a baking pan and sprinkle with cornmeal so the muffins won't stick.  Place English muffins on a baking tray and flatten with your hand, so they look like pucks.  Sprinkle the tops with more cornmeal.

Step 6

Grab a cast-iron skillet and cook English muffins with a tiny bit of butter.  Cook on medium-low heat for 6 minutes per side.

Step 7

Use a fork to split open the muffins and serve warm.