English Muffins
(from MOCAJanelle’s recipe box)
I had been cooking Gluten Free for years. One of the things I missed was English Muffins. They seemed so difficult! And you needed special rings to bake them in! I finally broke down and bought a couple sets of rings from Amazon. They are less than $1 each, free shipping with my other purchases, and they came in two days.( http://www.amazon.com/gp/product/B0000CFME7 ) Once I started making batches I felt silly I never tried them before. These are one of the easiest breads I have ever made. Measure, mix, rise and bake. Then you can use them in all sorts of ways. I have used them as pizza crust. I just toasted them a little first, added the sauce and toppings, baked for a few minutes. Delicious! Also they are great for breakfast sandwiches with ham, egg and cheese. Better then the fast food places. But it did take me three large batches to get to this point… we kept eating them all warm with butter and honey! There were never any left to cook with. These also freeze very well. We microwave 20 or 30 seconds, fork split, and it is just like fresh.
This recipe is a variation of Bette Hagman’s original recipe. Enjoy!
Categories: breads
Ingredients
Directions
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In a small bowl place 1 cup warm water. Stir in 1 tablespoon sugar till dissolved. Add 1 packet instant dry yeast (2 1/4 teaspoons). Allow to sit while you continue.
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Place 7 English muffin rings on a cookie sheet. Spray the inside of the ring and pan area with cooking oil spray (or you can oil them by hand). Don’t use butter, it burns!
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In medium bowl mix together: 3/4 cup sorghum flour, 1/2 cup potato STARCH, 1/4 cup tapioca starch, 1 teaspoon xanthan gum, 1 1/2 teaspoon baking powder and 1/2 teaspoon salt.
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In large bowl beat together 1 egg, 1/2 teaspoon cider vinegar and 1 1/2 Tablespoons melted butter. Beat well. Add yeast mixture. Add half of flour mixture and beat until smooth, it will thicken. Add remaining flour and beat just until mixed.
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Spoon batter into rings and spread so it is fairly even. Cover with a light cloth (I use a large handkerchief) and set to rise in a warm place. You want the batter nearly doubled in bulk, not above the rings. This will take about 20 minutes, preheat your oven to 375 degrees while you are waiting.
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Bake until lightly browned, about 20 minutes. Remove from oven, let cool before removing from rings (if you can wait to eat them!)