English muffins are simply the best. These gluten free, vegan English muffins are nutritious and hard to resist fresh out of the oven. Made with a variety of hearty gluten free flours, So Delicious® dairy free coconut milk, coconut oil and nutritious additions of flax and chia seed these are winners!
If you are intimidated with gluten free bread making this recipe is a great place to start. These have both yeast and baking powder in the mixture making for an easy rise. Because they are like miniature loaves there is no fuss with making sure the centers are undercooked or worrying about them flopping.
The slightly sweet aroma that emanates from these muffins is delightful with both the coconut milk and oil. Your kitchen will smell amazing!
All So Delicious® Dairy Free Coconut Milk products are gluten free. dairy free and have low/ no sugar options. Click here to print a coupon for So Delicious®.
Before you start, look at She Sugar’s 10 Tips for Successful Gluten Free Bread Making
She Sugar’s Gluten Free Vegan English Muffin Recipe
Dry ingredients
(Recipe makes 6 muffins)
Preheat oven to 375 degrees
In order to make these beauties you must have a set of English muffin rings. If you are thrifty, save your tuna fish cans (wash them well) and they will suffice. Otherwise, purchase a cheap set of rings and get started.
Ingredients:
1 Tbsp Coconut Oil (melted)
1 tsp Apple cider vinegar
1 Package of fast rising yeast (2 1/4 tsp)
1 1/3 C. So Delicious® dairy free original coconut milk (or almond, soy, etc.)
Yeast, Coconut Milk, & Honey foamy after sitting x 10 min
3 tsp. Ener-G Egg Replacer + 4 Tbsp warm water=> mix together (or 2 eggs for a non-vegan version)
1/4 C. Flax Meal
2 Tbsp Agave (or your favorite sweetener)
1/2 tsp Salt
2 tsp of Flax seed or Chia seed
1 1/2 tsp Baking Powder
1/2 tsp Xanthum Gum
1/2 C. Oat Flour
1/4 C. Sorghum Flour
1/2 C. Quinoa Flour
1/2 C. Tapioca Flour
- Warm the coconut milk to room temperature (microwaving is fine), stir in honey and yeast. Allow the mixture to sit for about 10 minutes. The yeast mixture should start to get foamy. If it doesn’t, your yeast may be bad or your milk was too hot.
- Combine flours, xanthum gum, chia seed, flax seed and meal, baking powder and salt.
- Add the flour mixture to the yeast mixture, then add in the egg replacer (or eggs), coconut oil and vinegar. Using a mixer (I prefer my Kitchen Aid) beat the dough on medium speed for a few minutes. The dough will be very similar to thick cake batter when it is done.
- Now you are ready for the English muffin rings.
- Place the rings next to one another on a non-stick cookie sheet. Spray the rings and the bottom of the cookie sheet with a cooking spray (gluten free).
- Fill the tins 2/3 full with the mixture, let sit/ rise for about 20 minutes in a warm place.
- If you slightly moisten your hand you can flatten the sticky dough on the tops of the muffins.
- Cook for approximately 25-30 minutes. Pull them out of the oven when the tops are slightly browned. Let them sit in the molds for a few minutes before popping them out. Rest the muffins for another 20 minutes prior to eating.
*If you choose to double the recipe, you do not need to add another packet of yeast, that is enough for a double batch.
Enjoy!