Jules’ English Muffins

7 Posted on October 7, 2010 - by Jules Shepard

Categories: Breads, Muffins, Recipes

Tags: , Allergy Friendly, Dairy Free, Easy Gluten-Free Yeast Bread, English Muffins, GFCF, Gluten Free Breakfast

I thought I’d throw in a bonus recipe this week (it IS Bread Month at Jules Gluten Free™ after all!). This is a very popular recipe, and, since so many of you have joined my free recipe newsletter ranks recently, I thought I’d share it again. Yumminess ahead!

English Muffins

Baked in popover pans, these muffins can be sliced twice to make three English Muffins!

1 1/4 cup very very warm water
1 tsp. granulated cane sugar
1 packet rapid rise yeast ~2 1/4 tsp. (Red Star® Quick Rise)
3 cups Jules Gluten Free™ All-Purpose Flour
1/2 tsp. sea salt
1/2 tsp. gluten-free baking powder
3 Tbs. granulated cane sugar
3 egg whites
4 Tbs. canola or other vegetable oil

Add the yeast, 1 teaspoon of sugar and warm water mixture together and set aside.

Whisk together dry ingredients and set aside.

In a large bowl, add the 3 tablespoons of sugar, egg whites and oil. Mix well, then add the yeast mixture. Beat with an electric mixer and slowly add the flour mixture, beating for 2-3 minutes after mixed to make the dough lighter.

Oil or butter popover tins, jumbo muffin tins or bun trays, then spoon the dough into the trays, filling about 2/3 full. Cover, set aside in a warm place, and let rise for 30 minutes.

Preheat oven to 350º F static or 325º F convection (reduce bake time with convection).

Bake raised muffins for 20 minutes, or until they are cooked through and are light brown.

Slice with a serrated bread knife 2 times each to make into English Muffins, just perfect for toasting! Makes 9-10 popover buns (equals ~30 individual muffins).

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This entry was posted on Thursday, October 7th, 2010 at 5:23 pm and is filed under Breads, Muffins, Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

4 Comments

We'd love to hear yours!

Renee said: on December 29, 2010

Could you tell me if I used egg substitute your English muffins recipe will come out. I am a vegan and don’t use eggs/dairy.
I usually used Ener-G egg substitute.

Also do you have a recipe in one of your books for your all purpose flour? Or is it only available by purchasing it? I bought the sample of the flour and really liked it.

Thanks
Bless you for all you do.
Reply
- Jules said: on December 30, 2010
  
  Thanks so much, Renee! About the egg sub in this recipe, definitely try the Ener-G — mix for egg whites, though, not whole eggs; I have used a couple other egg white replacer recipes in this recipe with success (they are in my Free for All Cooking cookbook, by the way, as is an easily modifiable recipe for all purpose gluten-free flour, should you choose to make your own, just be sure each ingredient is certified gluten-free). Enjoy the recipe – it’s a great one, even vegan!!
  Reply
Joseph Pero said: on March 3, 2013

Well, Jules did it again. We’re new to this site but since we’ve been using Jules APF our success rate at producing great gluten free products has been phenomenal. We just made some almond butter and some almond macaroon cookies that rival any regular gluten flour product. My daughter is visiting and we’ve been baking up a storm. This morning we decided to have some egg McMuffins. So we went to Jules treasure chest of recipes and lo and behold she has one. We were bit perplexed to see the instructions place them in a muffin cup as if anything we were looking for larger English Muffins(sandwich size) The second thing that perplexed me was (what I felt) was a size-able amount of sugar. As always the first time we try any recipe we make it exactly as directed. After we see what we get we modify anything that isn’t quite to my honey’s taste. Surprisingly enough the muffins came out perfect honestly. We did not place them in muffin tins however. The batter was stiff enough to place on a couple of silicone baking sheets in baking trays (about 13 by 17. We put four 3.5″ to 4 inch mounds about 3/4″ to 1 inch thick on each sheet about sandwich size, put them on top of some oven baking pans on top of the coal stove that we’re boiling down some maple sap for syrup. It’s warm enough but not too hot to allow them to rise nicely. After 30 minutes we put them in the oven at 350 F, rotate the pans, for about 20 minutes and when they are lightly browned remove them. We then split them, put them under the broiler to toast them to perfection. It beats toaster toasting hands down. Add one fried broken yolk egg, one slice of bacon, one slice of American cheese and Voila, instant Egg McMuffin to die for.We just ordered a new toaster one hopefully that does have a bagel function that works and not turn out black muffins and bagels on the cooked side. Well both my honey and my daughter said they were fabulous. I am so happy and so looking forward to trying as many of Jules recipes as possible so our ladies can get some sense of enjoying all the foods they miss and then some. Today we’re making a garlic biscuit to go with our lobster dinner and some more almond macaroons as everyone is crazy about them. We honestly have never tasted anything as good to compare with our new gluten free almond macaroon.
(then we wax mama’s wood floors, she loves shiny wood floors)I’m 81 and retired so we have plenty of time on our hands. Now back to Jules recipe list for another great recipe for biscuits.
Reply
- Jules said: on March 3, 2013
  
  Wow, Joseph, that’s quite a story! When your family has a craving for something, I’m so glad that you stop at nothing to satisfy it! I’m also thrilled that my flour and recipes have been put to such great use! I love the directions you give for making them toasted and making the perfect McMuffin! Thank you so much for taking the time to share! Can’t wait to hear about all your other baking adventures!
  Reply