Traditional English Muffins

In a large bowl, whisk together the gluten-free flour, baking powder, coconut sugar, salt, and ½ cup gluten-free cornmeal. Ensure these dry ingredients are mixed thoroughly.

Make a well in the center of the dry ingredients and pour in the warm dairy-free milk and warm water. Sprinkle the instant yeast over the top. Set aside for 5 minutes, allowing the yeast to activate and start bubbling.

Stir the mixture well until it forms a very thick batter consistency. Cover the bowl with a tea towel or plastic wrap and set aside in a warm place to rise for 30-40 minutes.

Set your oven to 190°C/395°F. Prepare a large baking tray by lining it with parchment paper. If using egg rings, spray them with oil.

Heat a large frying pan over medium heat and add the olive oil or vegan butter. If using egg rings, place them in the pan. Spoon ⅓ cup of the batter into the pan, if not using rings, just pour directly onto the pan.

Fry the batter for 2-3 minutes on one side, then flip and fry for another 2-3 minutes on the other side until crispy but not fully cooked through. Transfer the partially cooked muffins to the prepared baking tray. Repeat with the remaining batter.

Once all the muffins are fried and on the baking tray, bake them in the preheated oven for 10 minutes, or until fully cooked through.

Allow the muffins to cool slightly before splitting them with a knife. Serve with your choice of vegan butter, jam, maple syrup, or fresh fruit.