Description
It is nice to know that you can make english muffins that are gluten free and delicious. These toast up very nicely. They freeze well and make a delicious breakfast treat.
Ingredients
- Warm Water
- Sugar
- Active Dry Yeast
- Gluten-free Flour
- Buckwheat Flour
- Nonfat Dry Milk Powder
- Salt
- Xanthan Gum
- Vegetable Shortening
- Honey
- Egg
Instructions
- In a small bowl or 2 cup measuring cup combine the warm water, sugar and yeast
- Allow to stand for a few minutes to get bubbly
- Measure the flour blend, buckwheat flour, milk powder, salt and xanthan gum into the bowl of a food processor
- Pulse several times to combine
- Add the shortening and pulse several times until the shortening is evenly distributed
- Add in honey and beaten egg
- Slowly add in water until mixture is wet
- It should be the consistency of a thick muffin batter
- Preheat oven to 350 degrees
- Spray english muffin rings with a non-stick cooking spray, pour a small amount of additional flour blend in to a bowl and dip the prepared muffin rings in to flour lightly
- Place the prepared rings on a cookie sheet that has been lined with parchment paper or baking mat
- Scoop dough mixture into rings
- With with the back of a spoon, lightly smooth the tops of the dough
- Allow to rest in a warm place for 15 minutes
- Put cookie sheet into oven and bake 10 minutes
- With a spatula, gently flip rings and continue to cook for an additional 10 to 15 minutes
- Turning them will prevent them from rising above the rings and produce better formed and more evenly cooked muffins
- Split with fork and serve warm or wrap individually, bag and place in freezer
- Defrost and toast to desired crispness