I found this recipe on the web, but I can’t remember exactly where, so I apologise for not being able to give proper credit where it is due. I made one change to the recipe — it called for millet flour, which I was unable to find locally. Therefore, I used additional sorghum flour in it’s place. The texture was perfect for an English muffin. The taste was more akin to the whole wheat or multigrain muffins than to the traditional white kind. (Of course, those of you who have been gluten-free all your lives don’t have this point of comparison, but I’m new to this.) Let’s just say that they are tasty!
The one special piece of equipment needed is the right kind of pan to cook them in. It’s a muffin pan designed to cook hamburger buns. I couldn’t find one locally, so I ordered one from The Baker’s Catalogue.
Ingredients:
3/4 cups sorghum flour
1/4 cup corn starch
1/4 cup tapioca flour
1/4 cup potato starch
1 teaspoon xanthan gum
1/2 teaspoon salt
1 Tablespoon sugar
1 scant Tablespoon quick rise yeast (1 packet)
1 teaspoon canola oil
3/4 cup + 1 Tablespoon warm water
Directions:
1. Spray pan with nonstick spray and dust with white corn meal or rice flour.
2. Mix all dry ingredients in bowl of mixer.
3. Add water and oil; mix until just blended. Scrape down the sides. Beat on high for 2 minutes.
4. Spoon dough into pans. Cover and let rise in warm place for about 20 minutes or until doubled in size.
5. Bake in 375 degree (preheated) oven for 15 minutes. They should barely be browned at all.
6. Let cool. Split with fork.
Toast and top with your favorite jam or honey. Enjoy!
Filed under: baking, bread, breakfast, casein free, gluten free, muffins, recipe | Tagged: gluten free, recipes
These are perfect. And I mean perfect! Thank you. I’m only sorry I didn’t find them when you posted them. I made one change based on your variation. I used 1/4 brown rice flour and 1/4 cup white rice flour and 1/4 cup sorghum flour – in place of the 3/4 cups sorghum flour. Everything else was exactly as written in your recipe. Thank you! Thank you! Thank you!
Your recipe was just what I needed today to include my gf husband in with my almost 50 year tradition of Eggs Benedict for the holiday!
I used Bob’s Red Mill gluten free All Purpose Baking Flour in place of your flour mixture. Other then that I kept everything the same. WOW! For goodness sake what took me so long? The muffins came out awesome! Thanks for the nudge. You can see pictures on my blog too. Yummy!
M-Elle: I would guess maybe 1/2 cup millet plus 1/4 cup sorghum?
Recently, I’ve been making them with 1/2 cup rice flour, 1/4 cup sorghum; and that works well. I sometimes use millet and sorghum fairly interchangably, so 1/2 cup rice (brown or white), 1/4 cup millet would probably work too. It seemed like a fairly flexible recipe.
Sorry I can’t be more specific! I just don’t remember where the recipe came from.
Karen
I’m just wondering if you recall how much millet flour it called for. I’m limited on sorghum flour, but I have lots of millet flour.
Goodness Karen,
These look delicious too! I LOVE english muffins! I haven’t had any in ages!! I will definitely be trying this! Can I borrow your pan? LOL ;-P
mm.. I’ve wanted english muffins for awhile now and your dairy free gluten free ones look great! Cindy and I will definitely be on the lookout for a proper ‘muffin’ pan. Thanks