Gluten Free English Muffin Bread

glutenfreeonashoestring.com

Sharon

subheading: FOR THE GF BREAD FLOUR VARIATION:

3 cups ( 420 g) gluten free bread flour blend (click thru for full info & ingredients), plus more for sprinkling

1 ⅔ teaspoons ( 5 g) instant yeast

1 tablespoon ( 12 g) granulated sugar

1 ½ teaspoons ( 9 g) kosher salt

1 ⅔ cups ( 13.33 fluid ounces) warm milk about 95°F

Coarsely ground gluten free cornmeal for sprinkling (optional)

subheading: FOR THE ALL PURPOSE GF FLOUR VARIATION:

3 ½ cups ( 490 g) all purpose gluten free flour blend (I used Better Batter; please click through for appropriate blends)

2 ½ teaspoons xanthan gum omit if your blend already contains it

¼ teaspoon cream of tartar

1 tablespoon ( 12 g) granulated sugar

2 ½ teaspoons ( 8 g) instant yeast

2 teaspoons ( 12 g) kosher salt

¼ teaspoon baking soda

1 teaspoon apple cider vinegar

1 ( 25 g) egg white at room temperature

2 tablespoons ( 28 g) neutral oil (canola, vegetable, grapeseed oils all work)

2 cups ( 16 fluid ounces) warm milk (about 95°F)

Coarsely ground gluten free cornmeal for sprinkling (optional)

Directions at glutenfreeonashoestring.com

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