Dairy-Free English Muffins
 
Prep time
Cook time
Total time
 
These delicious, tender English muffins taste so fresh compared to store bought! I've included some options in the recipe, but see the post above for even more variations and answers to common questions. Please note that the Prep time is hands-on time only. Allow a few hours for rising.
Author:
Recipe type: Breakfast
Cuisine: British
Serves: 8 English muffins
Ingredients
  • ¾ cup + 2 tablespoons dairy-free milk alternative, lukewarm (can sub water)
  • 1⅛ teaspoon active dry yeast
  • 2 tablespoons oil (can sub melted dairy-free butter alternative)
  • 1 tablespoon sugar
  • ¾ teaspoon salt
  • 2 ¼ cups bread flour (see All-Purpose Flour Option below)
  • Cornmeal, semolina, or farina, for sprinkling
Instructions
  1. Pour the milk alternative into a very large mixing bowl. Sprinkle on the yeast, and let it proof for 10 minutes.
  2. Put the paddle attachment or dough hooks on your mixer or hand mixer. Add the oil, sugar, salt, and about half of the flour, and mix to combine. Add the remaining flour and mix for about 5 to 7 minutes. You can alternately use a silicone spatula to “knead” the dough. If you have a bread machine, you can work the dough on the dough cycle. It’s very sticky dough, so you won’t easily be able to knead it by hand.
  3. Scrape the dough together and cover the bowl. Let the dough rise for 2 hours.
  4. Next, you are going to shape the muffins. But if possible, you’ll want to do the second rising on your cooking surface, so you don’t have to move them. You’ll need a large griddle or two large frying pans. If the surface isn’t very non-stick, grease it. Then liberally sprinkle the griddle or frying pans with cornmeal, semolina, or farina. If you don’t have pans or a griddle big enough for all 8 English muffins, you can place them on a sheet of parchment paper sprinkled with cornmeal, semolina, or farina. You will just need to use care when transferring the unbaked English muffins to your cooking surface.
  5. Using oiled or floured hands (I use flour), gently deflate the dough, and divide it into 8 pieces. Shape each piece into a smooth ball, arrange them on your prepared cooking surface or parchment paper, and press to flatten them until about 3 to 3½ inches in diameter.
  6. Lightly cover, and let the English muffins rest for about 30 minutes.
  7. Carefully transfer the English muffins to a prepared pan, if they are on parchment paper. Place the pan(s) over low heat, or turn the griddle on to 325ºF. The English muffins will slow cook as it heats up. Cook for 5 to 15 minutes, or until browned, flip, and cook for 3 to 8 minutes, or until browned. If not cooked through, transfer the English muffins to a baking sheet, and bake them at 350ºF for 3 to 10 minutes. On my stove, they cook very quickly, even at the lowest setting. So I bake them for 8 to 10 minutes, and they come out perfectly. If you have an instant read thermometer, the English muffins will read about 200ºF in the centers when done.
  8. Let the English muffins cool, then fork split them (do not use a knife!) and toast, if desired.
Notes
All-Purpose Flour Option: To make your own bread flour, whisk 2 cups + 3 tablespoons all-purpose flour with 1 tablespoon vital wheat gluten.

Double Batch: If you opt to double this recipe, it’s 1¾ cups milk alternative, 2 ¼ teaspoons yeast (one .25-ounce packet), ¼ cup oil, 2 tablespoons sugar, 1½ teaspoons salt, and 4½ cups flour. Just be aware that the dough will be huge when it rises. You’ll need a very large bowl, or split the dough and rise it in two large bowls.

Fluffier Option: For fluffier English muffins, reduce the oil to 1 ½ tablespoons and add 1 egg with the wet ingredients. If doubling the recipe, you can use just one egg for the whole batch or two eggs.
Nutrition Information
Serving size: 1 English muffin Calories: 144 Fat: 4g Saturated fat: .5g Carbohydrates: 23.2g Sugar: 1.5g Sodium: 235mg Fiber: 1.1g Protein: 4.1g
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/dairy-free-english-muffins