This skillet bread is a hearty gluten-free, whole grain breakfast bread perfect for making egg sandwiches. It is nuttier than its store-bought wheat counterpart, but still delicious when split, toasted, and buttered. The batter should be handled delicately, as the initial rise is the only leavening used to create the nooks and crannies. Try not to deflate batter when scooping or gently spreading into rings.
- In a medium bowl combine all ingredients and mix well with a wooden spoon for 3-5 minutes.
- Cover and let rise until doubled in size, approximately 4-6 hours in warm temperatures, or overnight in cooler temperatures.
- When batter has risen, preheat a griddle or a large skillet over very low heat.
- Grease English muffin rings* with butter and sprinkle all the way around with cornmeal.
- Once the pan has heated, place the rings in the pan, sprinkle a bit of cornmeal into the bottom of each one and carefully scoop ½ cup batter from the bowl and into the bottom of each ring.
- Carefully spread the batter with the back of your scoop to mostly fill the bottom of the rings.
- Cook about 8 minutes. Check the bottom by lifting with a spatula. If the color is turning darker, continue to cook as is. If it is too dark, turn the heat lower. If it is still pale, turn the heat up slightly.
- Continue to cook for 8 minutes more. Remove rings carefully. If rings cannot be easily removed, flip muffin and try again.
- Cook an additional 16 minutes on the other side. Check that cooking is complete by either splitting muffin or inserting a cooking thermometer into the side and into the middle. It should read 180-200ºF.
*If English muffin rings are not available, use a clean tuna can with the bottom cut out.