English Muffins

English Muffins

English Muffins

1/4 cup sorghum flour
1 1/2 tsp xanthan gum
1 1/2 tsp potato flour (not potato starch)
1/2 tsp salt
1 Tbsp almond meal
And many more.

  • Step one. Preheat oven to 375 degrees Fahrenheit and place a cookie sheet inside the heating oven. Space waxed paper squares (they need to be individual squares so you can pick them up individually to pan-fry them) on a 12x18 half-sheet baking pan. Arrange English muffin rings on squares, sprinkle about 1 tsp cornmeal inside each ring and spray insides with oil spray.
  • Step 02, Combine warm water, 1 tsp honey or sugar and yeast in a glass measuring cup and set aside to bloom.
  • After it, In the bowl of a stand mixer, combine rice flour, tapioca starch, sorghum flour, xanthan gum, potato flour, salt and almond meal. With mixer on low speed, add egg, vinegar, remaining honey or sugar and oil and mix on low for 1 minute until well combined. Add yeast mixture and continue mixing on low for 30 seconds. Increase mixer speed to high and mix for 3 minutes, until dough (more like a batter) is smooth and free of any lumps.
  • Source: http://gluten-freegypsy.blogspot.com/2012/02/english-muffins.html?m=1

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