1 package of yeast
1 T. sugar
1 cup warm water
1 cup warm non dairy milk plus 1 T. vinegar
5 T. shortening/coconut oil
3 – 4 cups (13 oz-16 oz or 368.54g-454g) Better Batter Gluten Free Flour plus additional flour for rolling
2 t. salt 1 t. baking soda (if you like to toast your muffins add the baking soda, if you do not like your muffins toasted, omit the baking soda).
Wide mouth canning ring or biscuit cutter.
Instructions
In a large bowl combine the above ingredients in the order listed order, blending well.
Turn dough out onto a heavily floured surface and flour the top of the dough. Roll the dough out to a thick dough. The inside of the dough will be sticky.
Ideal thickness and roundness is the depth and size of a wide-mouth canning jar ring, if you’re looking for a store-bought English Muffin.
Use the canning ring to cut out the muffins.
For a thicker muffin, roll the dough to 1/2 inch thick and cut with a biscuit cutter.
Place on a baking sheet. Let rise 45 minutes. Bake at 350 degrees for 15-25 minutes.
Bake until slightly golden. Cool muffins and then use a fork to gently separate the muffin bottom from the muffin top. These freeze exceptionally well.
English Muffings (serves 8)
1 pkt yeast
1 T. sugar
2/3 c. tapioca starch
1 1/3 c. white rice flour
1/2 t. xanthan gum
2 t. baking powder
2 t. baking soda
1 t. salt
1 1/2 c. buttermilk (non dairy milk with lemon)
2 T. olive oil
gluten free cornmeal for handling.
in bowl warm 1/2 c. water to 120 and combine with yeast and sugar. set aside to proof for 10 min.
in a small bowl whisk together tapioca starch, rice flour, xanthan gum, baking powder, baking soda and salt.
gently heat the buttermilk in the microwave just to make it lukewarm. pour buttermilk and olive oil into yeast. with mixer running low pour ino the dry ingredients. mix until just combined.
cover bowl and set on the counter overnight or atleast 8 hours
lightly grease and preheat griddle to 300. prheat oven to 325 and have a baing sheet ready.
pour 1/2-1c. cornmeal into a pie plate. using an ice cream scoop out a ball of batter, plop it into the cornmeal and using your hands gently toss it back and forth between your hands shaping it into a slightly flattened ball. slide onto preheated griddle. do with the rest of the batter.
cook 10-15 min. until the english muffin is toasted on one side. then flip with a spatula and cook another 10-15 min. on the other side. the slow cooking is what gives them their nooks and crannies. once they are toasted on both sides set them on the baking sheet and bake in preheated oven until done. 20-30 min. in the oven but it's going to depend on how done they got on the griddle so your time could be shorter or longer. Cool completely. use a fork to split the english muffins then storing in an airtight container in the fridge or freezer for the most longevity.
English Muffings (serves 8)
1 pkt yeast
1 T. sugar
2/3 c. tapioca starch
1 1/3 c. white rice flour
1/2 t. xanthan gum
2 t. baking powder
2 t. baking soda
1 t. salt
1 1/2 c. buttermilk (non dairy milk with lemon)
2 T. olive oil
gluten free cornmeal for handling.
in bowl warm 1/2 c. water to 120 and combine with yeast and sugar. set aside to proof for 10 min.
in a small bowl whisk together tapioca starch, rice flour, xanthan gum, baking powder, baking soda and salt.
gently heat the buttermilk in the microwave just to make it lukewarm. pour buttermilk and olive oil into yeast. with mixer running low pour ino the dry ingredients. mix until just combined.
cover bowl and set on the counter overnight or atleast 8 hours
lightly grease and preheat griddle to 300. prheat oven to 325 and have a baing sheet ready.
pour 1/2-1c. cornmeal into a pie plate. using an ice cream scoop out a ball of batter, plop it into the cornmeal and using your hands gently toss it back and forth between your hands shaping it into a slightly flattened ball. slide onto preheated griddle. do with the rest of the batter.
cook 10-15 min. until the english muffin is toasted on one side. then flip with a spatula and cook another 10-15 min. on the other side. the slow cooking is what gives them their nooks and crannies. once they are toasted on both sides set them on the baking sheet and bake in preheated oven until done. 20-30 min. in the oven but it's going to depend on how done they got on the griddle so your time could be shorter or longer. Cool completely. use a fork to split the english muffins then storing in an airtight container in the fridge or freezer for the most longevity.
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