Homemade English Muffins
September 15, 2007 by glutenfreesoxfan
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!
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
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