You know all those nooks and crannies that catch the melted butter in English muffins? This gluten free English muffin bread has those SAME nooks and crannies, only in bread form!
You know how some parts of the country have things that other parts don’t? Here’s an example: brisket. When I visited my sister in Texas, Texas is THE brisket capital of the world, whereas here in Virginia you mostly find pulled pork. Don’t get me wrong. I LOVE me some pulled pork. But ever since I’ve had brisket, it’s my absolute favorite thing. And it’s hard to find around here.
Same for English muffin bread. My mom is from Minnesota and every time we’d go up there we’d have English muffin bread. We would toast it for breakfast and it was so crunchy with all those little nooks and crannies, just like an actual English muffin, only in bread form. We loved it, but could never find it here in VB. So we often had my aunt ship it to us…several loaves at a time!
Of course that bread wasn’t gluten free. But guess what? THIS bread is!!! And it’s SOOOOOOO easy to make and so delicious! It only has one rise folks, so no waiting overnight to eat fresh bread. Yeehaw!!
Making Gluten Free English Muffin Toasting Bread
This recipe is so simple you won’t believe it. It starts with some of the basics of bread making, plus a few others:
- Gluten free bread flour blend–there really is no substitute for my bread flour blend, but there are some substitutes within the blend itself. You’ll find all the info you need on my flour blends page here.
- Yeast–if you can’t find yeast in your area, the yeast I use can be found on Amazon here. Once I open the package, I store it in the refrigerator in a glass jar with a tight-fitting lid. It can also be stored in the freezer for a few years (yep, years!).
- Baking soda
- Milk–substitute non-dairy milk if you need to
- Vegetable or olive oil
- Cornmeal for sprinkling in the pan–make sure it’s gluten free–this is the one I use.
Only One Rise???
This bread is different than most of my bread recipes because it requires only ONE rise!! No kneading, no shaping, no bulk fermentation. Just mix the dough, which is more like a batter, and drop it into a loaf pan. Smooth out the top, cover it with plastic wrap, and allow it to rise right in the pan. Then bake. Yessireeebob, that’s it! The entire loaf can be made from start to finish in under 2 hours!!!
Can I Use This Bread to Make Sandwiches?
You can; however, in my mind this is more of a toasting bread, something that you spread with butter and/or jam for breakfast. That being said, you’re welcome to make a sandwich out of it. It’s not a super soft, Wonderbread-like recipe, though, so if that’s what you’re looking for, I’m still working on that one 😉
Simple, easy, and quicker than most, this gluten free English muffin bread is the perfect starting point for yeast bread baking!
Gluten Free English Muffin Bread
- 8½ inch by 4½ inch loaf pan
- 3 cups (420 g) Kim's gluten free bread flour blend
- 1 tbsp (14 g) granulated sugar
- 1½ tsp salt
- ¼ tsp baking soda
- 1 tbsp instant yeast
- 1 cup (240 ml) milk
- ¼ cup (60 ml) water
- 2 tbsp canola or vegetable oil
- gluten free cornmeal for sprinkling in pan
- Whisk together the first five ingredients in the bowl of a stand mixer (or a large bowl).
- Combine the milk, water, and oil in a microwave-safe measuring cup and heat to between 120° and 130° F. Make sure you stir it before checking the temperature.
- Pour the hot liquid over the dry ingredients in the bowl and using the beater attachment (or with a handheld mixer) beat the mixture at high speed for about one minute. You can also beat the mixture by hand vigorously for an additional few minutes, or until the dough is smooth and elastic. It's a very loose dough, almost like a batter.
- Lightly grease an 8½" x 4½" loaf pan and then sprinkle the bottom and sides with cornmeal.
- Scoop the dough into the pan and use wet hands to smooth the top as much as possible. Spray the top of the bread with nonstick baking spray and cover the pan with plastic wrap. Allow the dough to rise in a warm, draft-free area not until doubled in volume, but it should be about ½ an inch over the top of the pan. This can take anywhere from 45 minutes to 1½ hours, but it usually happens in under one hour.
- While the dough is rising, preheat the oven to 400° F. Remove the plastic wrap and bake the bread for about 25 minutes, or until it's golden on top and the inner temperature reads 190° F.
- Remove the bread from the oven and place on a rack to cool for about 5 minutes before removing from the pan to cool completely before slicing.
- Store the bread in a plastic bag (ziptop works well) for a few days on the counter. If storing longer than a few days, cut the bread into slices, freeze the slices on a baking sheet until firm, and then store those slices in a freezer ziptop bag for up to 3 months. Frozen slices can be toasted from frozen (but they may need a few cycles in the toaster).
Inspired by King Arthur Flour’s English Muffin Toasting Bread recipe.