Corn Free English Muffin Recipe

Enjoy these with butter and honey, as part of a breakfast sandwich or in place of your favorite bread. I love English muffins! However any commercially available English muffins have corn in them and I am allergic to corn. Our family loves this corn free English muffin recipe!

I make my husband’s lunch for work everyday and sometimes I get to the end of the day and realize we have no bread in the house. Going to the store and buying some last minute is not a viable option. It is 45 minutes to a grocery store and then $5 a loaf for decent bread. My husband can eat almost entire store bought loaf worth of sandwiches.

So what’s a wife to do? Enter a “bread” that can be made in under two hours, is healthy and my husband loves! This is my fall back for his lunches or just when I am craving some breakfast sandwiches.

Can I Use Cornmeal in This Recipe?

Yes you can. Simply switch out the Malt-o-Meal/Farina for cornmeal. I don’t use cornmeal because like I said previously I am allergic to it.

Can I Make This Gluten Free?

No. If you want some gluten free English muffins look for a GF English muffin recipe.

Supplies Needed For English Muffin Recipe:

Parchment Paper

Medium Size Bowl

Spoon

Wide Mouth Canning Jar

How To Make Corn Free English Muffin Recipe:

Gather the following ingredients:

2 1/4 tsp. Active Yeast or 1 Packet
1 3/4 cup. Buttermilk
2 TBS. Honey
3 TBS. Butter Melted
3/4 tsp. Real Salt
3 1/3 cup. All-Purpose Flour
1/2 cup. Malt-O-Meal or Farina (for dusting)

Step 1. Mix all of the ingredients except the Malt-O-Meal together until a cohesive dough forms.

Step 2. Let the dough rest for 20 minutes.

Step 3. Sprinkle the counter with Malt-O-Meal and place the dough on it. Sprinkle the top of the dough with Malt-O-Meal then roll out until it is 1/4″ thick.

Step 4. Cut out English muffins with a wide mouth jar or cup.

Step 5. Place cut out English muffins on a parchment paper lined baking sheet that has been sprinkled with Malt-O-Meal.

Step 6. Let rise for 1 1/2 hours.

Step 7. Preheat oven at 350Place English muffins in the pre-heated oven to bake for 20 minutes or until top turns golden brown.

Step 8.Pull out of the oven and place in a bowl or a basket lined with cloth until cool. Store in an airtight container in the refrigerator for up to a week or freeze.

Corn Free English Muffins Recipe

Print

Prep Time 5 minutes

Cook Time 20 minutes

Additional Time 2 hours 20 minutes

Total Time 2 hours 45 minutes

Ingredients

• 2 1/4 tsp. Active Yeast or 1 Packet
• 1 3/4 cup. Buttermilk
• 2 TBS. Honey
• 3 TBS. Butter Melted
• 3/4 tsp. Real Salt
• 3 1/3 cup. All-Purpose Flour
• 1/2 cup. Malt-O-Meal or Farina (for dusting)

Instructions

1. Mix all of the ingredients except the Malt-O-Meal together until a cohesive dough forms.
2. Let the dough rest for 20 minutes.
3. Sprinkle the counter with Malt-O-Meal and place the dough on it. Sprinkle the top of the dough with Malt-O-Meal then roll out until it is 1/4" thick.
4. Cut out English muffins with a wide mouth jar or cup.
5. Place cut out English muffins on a parchment paper lined baking sheet that has been sprinkled with Malt-O-Meal.
6. Let rise for 1 1/2 hours.
7. Preheat oven at 350
8. Place English muffins in the pre-heated oven to bake for 20 minutes or until top turns golden brown.
9. Pull out of the oven and place in a bowl or a basket lined with cloth until cool. Store in an airtight container in the refrigerator for up to a week or freeze.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  If You Care Parchment Baking Paper Sheets,Roll 70 Sq Ft Roll, Unbleached, Chlorine Free, Greaseproof, Silicone Coated, Standard Size (Fits 13 Inch Pans)
• 
  Yeast
• 
  Unbleached all purpose flour
• 
  Redmond Real Salt
• 
  Powderd Buttermilk
• Malt-O-Meal

Shop This Post:

All-purpose flour

Real Salt

Buttermilk

Malt-O-Meal

Yeast

Parchment Paper