Gluten-Free English Muffins with Expandex

I have read much about the miracle ingredient Expandex and how it transforms gluten-free yeast breads. Expandex is not readily available in Canada, but one day I was looking on and there it was! So I quickly ordered a bag. I adapted my gluten-free English muffin recipe (which I thought was pretty good already!) I have seen recipes that say that it makes dough more like regular gluten-filled dough (i.e. kneadable). I did not find any difference in the dough – maybe if you used a lot of it, it would make the dough more – well, doughy. But it does really make a difference in the rise of the dough, and the texture of the baked goods. If you can get a hold of some Expandex, I would certainly give it a try. This recipe also calls for whey protein isolate powder. Now Foods brand was recommended, and that is the one I have used, so I don’t know if there is a difference with other brands.

Gluten-Free English Muffins with Expandex
Prep time
Cook time
Total time
Serves: 6
  • 1⅓ cups warm water (110 degrees F)
  • 1 tablespoon maple syrup or honey
  • 2½ teaspoons active dry yeast
  • 1 tablespoon butter
  • 260 grams all purpose gluten-free flour blend
  • 60 grams gluten-free oat flour
  • 40 grams Expandex
  • 35 grams whey protein isolate
  • 1 teaspoon salt
  • 1 teaspoon xanthan gum (in addition to what is in the flour blend)
  • 1 large egg, room temperature
  • 1 teaspoon cider vinegar
  • About 1 teaspoon cornmeal
  1. Stir maple syrup or honey into warm water. Stir in yeast and allow to sit for about 10 minutes to proof. Melt butter and set aside.
  2. In stand mixer bowl, measure flours,Expandex, whey protein isolate, salt and xanthan gum. Mix on low speed to blend.
  3. Add water mixture, egg, melted butter and cider vinegar to the mixer bowl. Mix on low speed for 1 minute. Increase speed to medium and mix for 4 more minutes.
  4. Line a cookie sheet with parchment paper. Place English muffin rings on parchment. Spray inside of rings and parchment inside rings with non-stick spray. Sprinkle a small amount of cornmeal over the parchment inside each ring.
  5. Spoon dough into each ring. Wet hands with cold water and press dough down evenly within the ring. Sprinkle a small amount of cornmeal over the tops.
  6. Cover with another piece of parchment paper and let sit in a warm spot until dough is risen to,the tops of the rings.
  7. Preheat oven to 400 degrees F.
  8. Just before putting pan in the oven, place a second cookie sheet (right side up) on top of the rings. This keeps them flat on both sides like an English muffin should be.
  9. Bake for 18 minutes, then remove the top baking sheet and parchment paper and bake another 3 to 4 minutes until they are lightly browned.
  10. Remove from the oven and allow to cool for about 5 minutes. Then remove from the baking pan and transfer to. a rack and remove the rings.
  11. When they are completely cooled, poke a fork all around the side of each English muffin and gently pull them apart (this gives them the signature English muffin nooks and crannies, rather than cutting with a knife)
  12. Store in the freezer


No reviews yet.

Review this recipe:

Rate this recipe: