English Muffins + A Giveaway
Paleo English Muffins + A Giveaway
Prep time: 25 mins
Cook time: 20 mins
Total time: 45 mins
The oh so familiar english muffin with it's classic texture but with a grain free, gluten free, and dairy free, and egg-free makeover. Recipe from Every Last Crumb by Brittany Angell
  • 207 grams lukewarm water (about a scant 1 cup)
  • 1 tablespoon instant yeast (I used this brand, which you can also buy at walmart)
  • 2 teaspoons coconut palm sugar
  • 127 grams potato starch or sweet potato starch (about ⅔ cup plus 2 teaspoons)
  • 72 grams coconut flour (about ⅓ cup plus 2 tablespoons)
  • 30 grams tapioca starch (about ¼ cup)
  • ¾ teaspoon xanthan gum or guar gum (you can get this at most local grocery stores)
  • ½ teaspoon kosher salt
  • 64 grams spectrums vegetable shortening (don't worry it's 100 % non hydrogenated palm oil, don't let the vegetable shortening freak you out like it did to me)
  1. In a small bowl, mix together the lukewarm water, yeast, and coconut sugar. In a separate mixing bowl combine the potato starch, coconut flour, tapioca starch, xanthan gum or guar gum, and salt.
  2. Stir in the yeast mixture and shortening into the dry ingredients and stir and mix until fully incorporated and a dough forms.
  3. Oil a large skillet and the inside of each of the four english muffin rings (see notes), place the rings in the skillet spaced evenly apart. Divide the dough into 4 equal sized balls and place them in the rings and gently press them down to where they come close to the edges of the english muffin rings, pat down any cracks that are made. Brush the tops with water.
  4. Cover the skillet and place over low heat for 1 minute, then turn off the heat, keeping the skillet covered, and allow them to rise for 15-18 minutes.
  5. Turn the burner back on to medium low heat. Keeping the lid on the skillet, cook the english muffins for 10 minutes. Remove the lid and flip the english muffins.
  6. Cover and cook for another 5 to 6 minutes, until golden brown on the bottom. Remove the rings. Cover once more and allow them to cook for another 10 minutes.
  7. Remove the finished english muffins from the skillet and let cool completely on a wire rack before breaking them open with a fork and toasting. (Make sure that these are broken open with a fork NOT by slicing them!)
Notes on ingredients used: I bought all of my ingredients at the grocery store and used bobs red mill for almost all of the ingredients but you can also buy them online.
We are using grams because it's very important to have all of the ingredients as exact as possible. I use the OXO kitchen scale for mine.
Make sure you break these open with a fork NOT by slicing them!
Notes on the english muffin rings: You can either buy them on amazon here, or you can make your own like on this video.
Recipe by Slim Palate at https://slimpalate.com/paleo-english-muffins-a-giveaway/