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.
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
xox
Karina’s Gluten-Free English Muffin Recipe
Recipe originally posted April 2009 by Karina Allrich.
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.
First:
Ingredients:
1 cup sorghum flour
Mix the warm water and milk; add the sugar and the yeast; stir. Set aside until the yeast begins to get poofy.
Add the proofed yeast to the dry ingredients. Add the oil, honey and egg.
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.
Note: You can also create this dough in your bread machine. Use the mix/dough cycle. Let it rest a bit in the machine; then spoon it into the muffin rings for rising.
Spoon the dough into the eight English muffin rings. Using wet fingers press and smooth out the tops of the dough.
English muffin rings and dough, rising. |
Next:
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.
Bake in the center of a 350ºF oven for about 20 to 25 minutes, until firm and slightly golden (gluten-free dough doesn’t brown very much; go by touch to see if they’re done).
Remove and cool on a wire rack.
Fork split in half, and toast for maximum crispy edged tender goodness.
Makes 8 English muffins.
Tip:
Wrap leftover muffins in foil, bag, and freeze for the freshest muffin experience.
Recipe Source: glutenfreegoddess.blogspot.com
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