I absolutely love English muffins but I do not own a a muffin pan. So why not turn it into a loaf.Jump to Recipe
My GF English Muffin Bread gives one that flavor we all know about the bread in an easy way to make it. The result has the exterior we expect with the cornmeal dusting. The challenge is the gluten free ingredients makes it hard to get the holes, crannies so familiar in an English muffin. In bread, those holes are known as the crumb.
So where did the ENGLISH MUFFIN ORIGINATE? This is a trick question. The answer is the United States, not Britain. The muffin was developed by Samuel Bath Thomas, an ex-pat. He was a baker in New York City and created this idea in 1880. He called it a Toaster Crumpet.
The bread is made as any other bread. The liquid is milk. The bread also contains sugar. I used my gluten free discard as well in the liquid ingredients. As you can see from the development of the bread, the cornmeal exterior is created on the bottom and top of the bread. The loaf plan is dusted and a healthy cornmeal dusting is added to the top of the loaf.
The cast of characters.
Combining the ingredients to create the muffin bread.
The GF English Muffin Bread plated.
GF English Muffin Bread
What do you do when you do not have an English muffin pan? Make a bread as done here with this GF English Muffin Bread – great adaptation.
- 3 1/4 Cups Gluten free Bob's Red Mill 1 to 1 bread
- 2 Tbsp Psyllium husk
- 1 Tbsp Tapioca starch
- 1/4 Cup Dry Milk powder
- 1 Tbsp Sugar
- 2 1/2 Tsp Yeast
- 2 Tsp Kosher salt
- 2 Tsp Baking soda
- 1 3/4 Cups Warm milk
- 3/4 Cup Gluten free sourdough discard
- 3 Tbsp Corn meal
In the bowl of a stand mixer fitted with the paddle attachment, place the flour, psyillium powder, sugar, and yeast, dry milk powder, tapioca starch, and whisk to combine well. Add the salt and baking soda, and whisk again to combine. Add the gluten free sourdough discard, and milk, and mix on low speed to combine. Turn the mixer up a little and mix until the dough is formed.
Preheat your oven to 375°F. Grease a standard loaf pan and sprinkle the bottom and sides with the cornmeal. Scrape the mixture into the prepared loaf pan. Smooth the top with a wet spatula, and cover with oiled plastic wrap. Place in a warm, draft-free location to rise until the dough is about 1/2 inch above the sides of the pan (about 1 hour). Remove the plastic wrap from the loaf pan, sprinkle the top of the loaf lightly with the cornmeal, and place it in the center of the preheated oven. Bake for 45 minutes. You are looking for a golden brown exterior. For best results, use a instant read thermometer and you want a 185°F reading in the center
Once the loaf is done baking, remove the pan from the oven and allow the bread to cool in the loaf pan for about 10 minutes before transferring to a wire rack to cool completely. Slice thickly and serve. Enjoy!
This recipe was adapted from Gluten Free on a Shoestring – https://glutenfreeonashoestring.com/gluten-free-english-muffin-bread-gfoas-bakes-bread/