English Muffins
March30
So far I have not been able to find any english muffins in the stores that are gluten free. Then I came across this recipe and fell in love. You wouldn’t know that they are gluten free. We stopped buying regular english muffins these are so good. (Have you looked at the ingredient list on english muffins? It is scary. Even the whole wheat ones have many ingredients I can’t pronounce.) These english muffins are full of nooks and crannies and toast up perfectly. These cook up so fast that we use them in place of bread for sandwiches most of the time. I hope you enjoy them are much as I do.
Recipe: English Muffins
Thanks to Annalise Roberts and her book Gluten-free Baking Classics for this amazing recipe.
Ingredients
- White Corn Meal, optional
- 1-1/2 cups Bread Flour Mix
- 1 tsp xanthan gum
- 1/2 tsp salt
- 1 Tbsp sugar
- 2-1/4 tsp active dry yeast (not quick rise)
- 3/4 cup plus 1 Tbsp water, heated to 110 degress
- 1 tsp canola oil
Instructions
- Lightly grease a six bun english muffin pan (see notes for where to get one) Dust with white corn meal or rice flour. I find that the english muffins split better if I make only 5 instead of 6 from this recipe.
- Mix all dry ingredients.
- Pour warm water and canola oil into bowl and mix until just blended.
- Scrape bowl and beaters. Beat on high speed for 2 minutes. Spoon dough into pan and smooth it to the edges with a butter knife. Dipping your knife in water between each muffin helps prevent sticking.
- Preheat oven to 375 degrees and place pans on top of oven for about 20 minutes. Muffins should double in height. Bake for about 12-15 minutes. They should be very light in color on top and slightly browned on bottom.
- Cool on rack for 15 minutes.
- To open muffins, pierce them with a fork around the edges and carefully pull apart. Then toast and put on your favorite toppings.
Quick Notes
English Muffin pans and Hamburger bun pans are the same thing. Follow the link to purchase them onine as they are not found in your basic store. Even most kitchen stores don’t have them. However, they are a great addition to your gluten free baking collection.
Variations – Cinnamon Raisin English Muffins
Add 1-1/2 tsp cinnamon to dry ingredients and add 1/3 cup raisins after beating on high speed until just mixed.
Diet (other): Gluten free, Dairy free, Egg free
Microformatting by hRecipe.