Thursday, June 2, 2011

Pretty Amazing gluten free English Muffins

One thing we've been missing the most in our culinary experiences as of late is a chewy textured bread with crustiness and a crunchy bite to it. And then I made these. They can be made vegan with an easy milk substitution.


Pretty Amazing English Muffins

From your pantry you'll need to fetch:

1 cup brown rice flour
1/2 cup buckwheat flour
1 cup potato starch
2 tsp xanthan gum
1 tsp sea salt

In a separate bowl mix together:
1 cup warm (not hot) water
1/2 cup milk (dairy or non-dairy)
2 1/2 tsp yeast
2 tsp sugar or honey

Stir these and let the mixture sit until it begins to bubble slightly, about 5-10 minutes. Mix the wet ingredients into the dry ingredients thoroughly, cover bowl with a cloth and let sit in a warm place for an hour.

Lightly grease your muffin rings and a cookie sheet. After the dough has risen for an hour, set the rings on the cookie sheet. Sprinkle the pan inside the rings with a bit of corn meal if you like. Fill each ring halfway with dough. When the dough in the rings has risen (maybe ten minutes more), put them in a hot (450 degree) oven for about twenty minutes or until they are slightly toasty looking on top. Slice while warm with a fork or bread knife and spread with your favorite English muffin accompaniment. Mine is thick and creamy yellow butter from happy grass eating cows.


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