Tea Worthy English Muffins
After four valiant attempts we finally have a gluten-free English muffin we can toast with pride. An English muffin worthy of Sunday jam. Worthy of artisan organic peanut butter. A slather of mashed avocado. Or cream cheese and chives. And yes. Breakfast in bed.
These warm and golden delectables are too crispy-tender good to munch running to the bus stop or strapped in your car, cataloguing the priority of your daily tasks.
These muffins deserve a proper plate.
A mug of frothy chai.
Your Sunday morning playlist.
I'm not sure why a simple English muffin is so tricky to recreate gluten-free (and in this case, also vegan- no milk and eggs to help the stubborn gluten-free flours fluff and rise). I thought it would be a snap. So I perused Alton Brown's recipes for inspiration. Using Alton's basic template the first batch turned out very dense, with no rise and no crunchy edges- though the dough looked promising (pictured above, rising). Dense was not a quality I wanted in my muffin. So I tried again, this time using my own original Gluten-Free Bread recipe as a template (I'm loving the combo of sorghum, potato starch and millet as a flour base for yeasted breads these days). The result was better- but still not quite there.
After a third attempt I realised that the issue might be moisture. I was creating a dough that resembled wheat dough, and I could shape it a bit and pat it into the English muffin rings, but the result was heavy and more resembled a gluten-free hockey puck.
The fourth try was the charm (sometimes perseverance pays off). I added more warm water to the dough (than seemed wise), until it was more of a thick cake batter than a stretchy playful dough.
And sweet bi-locating John from Cincinnatti! It worked.