Gluten-Free English Muffins Recipe
Tea Worthy English Muffins
After four attempts we have a wheat-free gluten-free English muffin we can toast with pride. An English muffin worthy of jam. Worthy of peanut butter. Or a sit down breakfast. Heck, worthy of breakfast in bed. These warm and golden little babies are too crispy-tender good to munch running to the bus stop or strapped in your car, thinking about the onslaught of your daily tasks.
These muffins deserve a proper plate. A mug of tea. Your Sunday morning iTunes playlist.
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.
Karina's Wheat-Free Gluten-Free English Muffin Recipe
Those of you using dairy and eggs, this GFCF recipe would translate into a more traditional recipe using milk and organic free-range eggs. You might start with one beaten egg, and slightly less milk to start out- especially if you like a dense and chewy English muffin (eggs will make them lighter and fluffier). The dough is akin to a thick, sticky cake batter.
1 cup sorghum flour (aka jowar flour)
1 1/4 teaspoons fine sea salt
2 1/2 teaspoons dry active yeast
Mix thoroughly. It should be more like a thick muffin batter than a bread dough. A wee bit sticky. If you need to thin a little, add a tablespoon of warm water and mix.
Allow the dough to rest for a few minutes.
Place the baking sheet into the warm oven and allow the dough to rise. Check after 15 minutes. The dough needs to double in height.
Wrap leftover muffins in foil, bag, and freeze for the freshest muffin experience.
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