Ingredients
Scale
- 2 1/4 tsp active dry yeast (1 packet)
- 1 cup warm milk (105–115°F)
- 2 tbsp sugar
- 2 tbsp melted butter (or oil)
- 2 large eggs
- 2 1/2 cups gluten-free all-purpose flour (with xanthan gum)
- 1 tsp salt
- 1 tsp baking powder
- Cornmeal (for dusting)
Instructions
- Bloom the yeast in warm milk with sugar for 5–8 minutes until foamy.
- Whisk in melted butter, eggs, and gradually mix in the flour, salt, and baking powder until a soft dough forms.
- Proof the dough in a warm place for about 60 minutes until roughly doubled.
- Shape the dough into 8 rounds and place in greased 3-inch ring molds on a cornmeal-dusted tray.
- Cook on a preheated griddle over low-medium heat for 6–8 minutes per side until golden and the internal temperature reaches 190–205°F.
- Cool, split with a fork, and toast before serving.
Notes
Use a thermometer to ensure liquids are at the right temperature for yeast activation. For best results, maintain low heat on the griddle.
- Prep Time: 20 minutes
- Cook Time: 24 minutes
- Category: Breakfast
- Method: Griddling
- Cuisine: Gluten-Free
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 2g
- Sodium: 200mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 50mg