5 star dishes and best wishes

5 star dishes and best wishes
food for the family
Showing posts with label Gluten free English muffins. Show all posts
Showing posts with label Gluten free English muffins. Show all posts

Monday 22 July 2013

homemade english muffins



i adapted a better homes and gardens recipe for this 




 Homemade English Muffins
Yields 12 muffins
Prep time: 1 hour 15 minutes (includes dough rising time)
Cook time: 12 minutes

orginal recipe INGREDIENTS
Homemade English Muffins 1/2 cup non-fat powdered milk (there are dairy free powdered milk options)
1 tablespoon sugar
1 teaspoon salt
1 tablespoon shortening
1 cup hot water
1 envelope active dry yeast (2 1/4 teaspoons)
1/3 cup warm water
2 cups all-purpose flour, sifted (sub gluten free flour mix which is 2 cips brown rice flour, 2/3 cup potato starch, 1/3 cup tapioca starch.. i always have a air tight container of this ready to go) then add a tsp xanthan gum
Corn meal, for sprinkling
Non-stick spray
Canning lids or 3” metal rings*

*Tip: For an extra special touch, try cookie cutters!

INSTRUCTIONS
Combine the powdered milk, 1 tablespoon of sugar, 1/2 teaspoon of salt, shortening and hot water in a bowl and stir.
In another bowl, combine the yeast, a pinch of sugar and warm water until the yeast is dissolved, then add the mixture to the dry milk ingredients.
Thoroughly stir in the flour until everything is combined. Cover with plastic wrap and set it in a warm spot for an hour.
Preheat an electric griddle to 300°F.*
Place the metal rings in the skillet and spray with non-stick cooking spray.
Stir the last 1/2 teaspoon of salt into the dough. Spoon the batter into each ring with a 1/4 cup measuring scoop and sprinkle a little corn meal on each of the tops.
Cover the skillet or griddle with a lid or cookie sheet and cook for 6-7 minutes.
Carefully remove the lid or sheet and flip the muffins over with tongs. Replace the lid or sheet, then cook for another 6-7 minutes or until browned.
Remove rings and cool on a cooling rack.
Split the muffins with a fork, around the edges, to keep the crannies intact, then lightly toast them.
*Tip: Don’t have an electric griddle? Try cooking in batches on a preheated cast iron skillet or a non-stick skillet over medium heat.