Golden on the outside and tender within, these homemade English muffins toast beautifully with crisp edges and a soft, airy center. Perfect for breakfast sandwiches, butter and jam, or your favorite morning spread.

FORAGE BAKER'S NOTES

Flour Matters. Gluten-free flour blends can vary considerably in weight per cup, which is why we always recommend baking by weight whenever possible.

If measuring by volume, gently scoop Rustic Bread Flour into a measuring cup and level with a knife. This yields approximately 125g per cup. Packing the cup can result in excess flour and a denser dough.

Working the Dough. Allow the batter to rest for 15 minutes before shaping. As it hydrates, it will become easier to work with and develop a soft, cohesive dough. Lightly damp hands make shaping quick and effortless.

For a Traditional Finish. Once baked, lightly dust the muffins with tapioca starch, cornmeal, or coconut flour for a classic bakery-style appearance.

DOUGH

Makes 4 English Muffins

Dry Ingredients

• 1 cup + 2 tablespoons (140g) Rustic Bread Flour
• ½ teaspoon baking soda (or 2 teaspoons baking powder)

Wet Ingredients

• ½ cup (120g) egg whites
• ½ cup (120g) milk of choice
• 2 teaspoons apple cider vinegar

INSTRUCTIONS

1. Preheat the oven to 350°F. Line a baking sheet with a silicone baking mat or parchment paper.
2. In a medium bowl, whisk together the egg whites, milk, and apple cider vinegar.
3. In a separate bowl, whisk together Rustic Bread Flour and the baking soda or baking powder.
4. Add the dry ingredients to the wet ingredients and stir until fully combined.
5. Allow the batter to rest for 15 minutes.
6. Using a rubber spatula, gently fold the dough until it becomes soft, smooth, and slightly sticky.
7. Divide the dough into 4 equal portions. With damp hands, shape each into a smooth ball and gently flatten into a disc approximately 3 inches wide.
8. Arrange on the prepared baking sheet.
9. Bake for 8 minutes.
10. Carefully flip each muffin with a spatula and bake for an additional 8 minutes, or until lightly golden and fully set.
11. Transfer to a wire rack and cool completely.
12. Slice in half and toast before serving.

FORAGE TIP

These English muffins freeze beautifully. Once cooled completely, slice before freezing so they're ready to toast straight from the freezer whenever you need them.