Gluten Free English Muffins
Gluten Free English Muffins taste great with any toppings!
What you will need;
1 teaspoon of sugar
a pinch of ginger
1/3 cup of warm water not hot
1 tablespoon active dry yeast
1 cup warm water (not hot)
3 tablespoons honey
2-1/4 cups all purpose gluten free flour (such as the one pictured above)
1-1/4 cups light buckwheat flour
1/2 teaspoon xanthan gum
1-1/2 teaspoons salt
6 tablespoons of room temperature shortening (your choice of brand)
1/4 cup of coconut milk for brushing ontop
large muffin tin
food processor
Method:
Using the shortening, grease large muffin tins and preheat the oven 375 degrees. Combine the first 3 ingredients (sugar, ginger and 1/3 cup warm water) and let stand for about 10 minutes.
Using the food processor combine the yeast mixture (from first step), one cup warm water, honey and the gluten free flour mix and using the pulse setting, pulse until combined.
Add buckwheat flour and salt to the food processor, then add vegetable shortening and pulse several more times until smooth and blended.
Pour approximately 1/2 cup of this mixture into your prepared and greased large muffin tins.
Cover muffins with a slightly damp tea towel or paper towel and set aside in a warm location to rise for about 1/2 hour.
Brush the tops with the coconut milk, and then bake for 25 minutes until golden. Once they have cooled, then you can cut them in half.
These gluten free english muffins also make great mini pizzas, and this is a great snack for teens who have trouble with gluten. Make a few batches of these and slice them in half and then freeze them individually, so they can be taken out of the freezer anytime.
You can get many gluten free ingredients online, and this works well if you have a busy schedule. Amazon carries a huge line of gluten free products.
What you will need;
1 teaspoon of sugar
a pinch of ginger
1/3 cup of warm water not hot
1 tablespoon active dry yeast
1 cup warm water (not hot)
3 tablespoons honey
2-1/4 cups all purpose gluten free flour (such as the one pictured above)
1-1/4 cups light buckwheat flour
1/2 teaspoon xanthan gum
1-1/2 teaspoons salt
6 tablespoons of room temperature shortening (your choice of brand)
1/4 cup of coconut milk for brushing ontop
large muffin tin
food processor
Method:
Using the shortening, grease large muffin tins and preheat the oven 375 degrees. Combine the first 3 ingredients (sugar, ginger and 1/3 cup warm water) and let stand for about 10 minutes.
Using the food processor combine the yeast mixture (from first step), one cup warm water, honey and the gluten free flour mix and using the pulse setting, pulse until combined.
Add buckwheat flour and salt to the food processor, then add vegetable shortening and pulse several more times until smooth and blended.
Pour approximately 1/2 cup of this mixture into your prepared and greased large muffin tins.
Cover muffins with a slightly damp tea towel or paper towel and set aside in a warm location to rise for about 1/2 hour.
Brush the tops with the coconut milk, and then bake for 25 minutes until golden. Once they have cooled, then you can cut them in half.
These gluten free english muffins also make great mini pizzas, and this is a great snack for teens who have trouble with gluten. Make a few batches of these and slice them in half and then freeze them individually, so they can be taken out of the freezer anytime.
You can get many gluten free ingredients online, and this works well if you have a busy schedule. Amazon carries a huge line of gluten free products.
