Mother Earth Living

Gluten-Free English Muffins Recipe

This gluten-free English muffin recipe takes no more time than the traditional alternative.
From "Gluten-Free Bread"

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Yield: 8 muffins


There’s nothing better than the comforting taste of homemade bread straight from the oven. But with a gluten-free diet, suddenly this tasty treat seems out of reach. Learn how you can make delicious brioche, sandwich bread, flatbread and much more with the recipes and tips in Ellen Brown’s Gluten-Free Bread (Running Press, 2013). The following excerpt for gluten-free English muffins was taken from chapter six, "Rolls."

You may purchase this book from the Mother Earth Living store: Gluten-Free Bread.

If you love those nooks and crannies as much as I do, then it’s worth the time to make your own English muffins. Like bagels, these rounds of griddled and then baked dough take some time, but the gluten-free version is no more labor intensive than are those made with wheat flour. The key to the perfect English muffin is to make them in an egg ring, and what I discovered was that cans of tuna were the same size. So if you’re fond of tuna salad, remove the bottom of the tin as well as the top with the can opener, and you’ve got egg rings.

Gluten-Free English Muffins Recipe

Ingredients:

• 2 tablespoons chia seeds
• 2 1/4 teaspoons active dry yeast
• 2 teaspoons honey
• 1 1/4 cups buttermilk, heated to 110 to 115 degrees Fahrenheit
• 3/4 cup millet flour
• 3/4 cup cornstarch
• 3/4 cup tapioca flour
• 1/2 cup sorghum flour
• 1/4 cup brown rice flour, plus more for dusting
• 1/4 cup masa harina
• 2 tablespoons nonfat dried milk powder
• 2 teaspoons xanthan gum
• 1/2 teaspoon fine salt
• 2 large eggs, at room temperature
• 3 tablespoons unsalted butter, melted and cooled
• Cornmeal, for dusting
• Vegetable oil, for the griddle

Instructions:

1. Combine the chia seeds, yeast, honey, and warm buttermilk in the bowl of a stand mixer fitted with the paddle attachment and mix well. Set aside for about 10 minutes, while the yeast proofs. Combine the millet flour, cornstarch, tapioca flour, sorghum flour, brown rice flour, masa harina, milk powder, xanthan gum, and salt in a deep mixing bowl and whisk well.

2. When the yeast looks frothy add the eggs and butter and mix well. Add the dry ingredients and beat at medium speed until combined. Increase the speed to high and beat the dough for 3 to 5 minutes, or until the dough has the consistency of a thick cake batter that would require spreading in a cake pan; it is too thick to pour.

3. Lightly grease the inside of a large mixing bowl with vegetable oil or softened butter.  Scrape the dough out of the mixer bowl and into the greased bowl, smoothing the top with moistened fingers or a rubber spatula dipped in water. Cover the bowl loosely with a sheet of oiled plastic wrap or a damp tea towel and place it in a warm, draft-free spot. Allow the dough to rise for 1 1/4 to 1 1/2 hours, or until it has doubled in bulk.

4. While the dough rises grease eight 3-inch egg rings and dust them with brown rice flour. Cover a baking sheet with parchment paper or a silicone baking mat and sprinkle it with cornmeal. Arrange the egg rings on the baking sheet. Punch down the dough. Form the dough into 8 equal balls and insert them into the egg rings. Press the dough in evenly with your hand, leveling the top. Cover the baking sheet with a sheet of oiled plastic wrap and allow it to rise in a warm place for 30 minutes, or until the muffins are puffy.

5. Preheat the oven to 350 degrees Fahrenheit. Lightly grease a flat griddle or large skillet and heat it over medium heat.

6. Transfer 4 of the egg rings to the griddle, using a greased spatula. Cover the egg rings with a pot cover or baking sheet and cook the muffins for 5 minutes. Carefully flip the egg rings with a spatula and tongs and cook the second sides of the muffins for an additional 5 to 7 minutes, or until the bottom is browned. Transfer the cooked muffins to a baking sheet lined with parchment paper or a silicone baking mat and carefully remove the rings. Repeat by cooking the remaining 4 muffins.

7. Bake the muffins for 10 to 12 minutes, or until they sound hollow when tapped on top. Remove the muffins from the oven and allow them to cool for 30 minutes. Then split them open gently with a fork or slice them.

Note: The muffins are best the day they are baked, but they can be stored refrigerated, tightly covered with plastic wrap, for up to 2 days.

Looking for more gluten-free recipes? Check out Gluten-Free Bread Baking 101.


Reprinted with permission from Gluten-Free Bread © 2013 by Ellen Brown, Running Press, a member of the Perseus Books Group. Buy this book from our store: Gluten-Free Bread.






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