GF Thomas Style English Muffin Clone

Serves: 12 | Prep Time: 30 minutes | Cook Time: 30 minutes

 

Ingredients

• 4 cup (560 g) Better Batter Original or Artisan Gluten Free flour, plus more for dusting
• 2 cup milk or DF sub
• 1 tsp white vinegar
• 1 tsp molasses
• 3 tbsp butter or shortening
• 1 1/2 tsp salt
• 1 tbsp sugar
• 2 large eggs, lightly beaten OR 1/2 c aquafaba
• 1 tsp baking soda (optional)
• 2 1/4 tsp active dry or instant yeast (1 pack)
• Wide mouth canning jar lids – these make perfect muffin cutters
• Heavy Skillet and cookie sheet.

Instructions

Place the milk or DF sub, vinegar, molasses, and butter or shortening in a small microwave safe bowl and heat just until the butter or shortening melts, stirring well. If making on stove, heat in a small saucepan – just until fat melts – stirring well. Place into a larger mixing bowl.

Add remaining ingredients to the liquid mixture, and stir or beat until evenly combined – this is easiest with a stand mixer, and should take about 4 minutes. The dough will be very soft – about the consistency of drop cookie or biscuit dough.

Lightly coat all sides with additional flour and roll the dough out to about 1/2 to 1 inch thickness – the height of a canning jar lid.

Cut out as many circles of dough as you can, placing them on a floured surface to rise – you might need to roll out the dough again to make the scraps into muffins – make sure to take as much flour off as you can.

Allow the muffins to rise for 20 minutes.

Heat oven. Meanwhile heat oven to 325 degrees, and heat a heavy skillet on medium high heat.

Place muffins on skillet. Place a few muffins at a time on the hot skillet and cook for 3-5 minutes each side (I find it takes 4 minutes), or until puffed, with golden brown top and bottom.

Transfer the muffins to cookie sheet and bake at 325 for about 12 minutes. Allow to cool completely.

To split and make ‘nooks and crannies’ – be sure to use a fork. Push the tines of the fork into the muffin on the center seam all the way around. This will ensure you get a good separation.

This recipe was originally tested and adapted from a recipe published by Naomi Poe in February 2023. Original photo of food by Jennifer Bigler.