Thursday, April 2, 2015

Gluten Free English Muffins

A few weeks ago I checked out a book from the local library. I had requested it several weeks before that, but it is a popular book!

 After going through the book several times and looking at the recipes I decided I should just purchase it. I ordered it from Amazon and soon after it arrived made the English Muffin recipe out of it. They turned out FANTASTIC. Seriously, delicious. They made both mine and Adelaide's day. It made 17 muffins, as opposed to the 24 she says it will make, but that is my bad, I filled the rings up a bit too much, so they were rather LARGE English Muffins.
 Yeast Mixture 4 C water
 1/3 cup honey
1 rounded T active dry yeast
 Dry Ingredients
2 c sorghum flour
1 1/4 c brown rice flour
1/2 c teff flour
1 1/2 c potato starch
2/3 c tapioca starch
1 1/2 T xanthan gum
1 T sea salt
 Wet Ingredients
2/3 c coconut oil, melted
1 T raw apple cider vinegar
1/3 c hot water
 1. Whisk dry ingredients together in large bowl. I used my KitchenAid KP26M1PSL Professional 600 Series 6-Quart Stand Mixer, Silver for this. 2. Preheat oven to its lowest setting, or set on warm. 3. Heat water in the microwave until temperature is about 100-110. I did 2 minutes, but would recommend trying about 1 minute as I had to wait for mine to cool down. Add honey and yeast, mix gently to combine. Set aside and wait until it is frothy. 4. Line cookie sheets with parchment paper. Place English muffin rings on each pan, coat with nonstick cooking spray. 5. In stand mixer mix dry ingredients, wet mixture, and yeast mixture. Blend on high for 2 minutes to fully incorporate. Dough will be like a thick muffin batter. Remember this is a GF dough, so it won't look like a wheat bread dough. 6. Scoop dough into muffin rings, I would say shoot for about half way full, a little bit more. It does rise nicely, so if you want "average" sized English Muffins, go for half full. 7. Fill a small bowl with cold water. Dip metal spoon into water and with the back of the spoon use swift movements to press down the dough in each ring to smooth oth the top. 8. Insert the racks into the oven, let the muffins rise for about 15 minutes, or until the dough is just above the top of the rings. 9. Increase temperature of the oven to 425. Bake for 40 minutes, rotating trays about halfway through. The tops should reach a nice golden color, will be slightly darker depending on your teff flour, and they should sound hollow if you tap the bottoms. 10. Allow the muffins to cool for 15 minutes from removing. There you have it, beautiful and delicious English Muffins! These do freeze nicely and as it makes a big batch you may want to do that.

No comments:

Post a Comment