GLUTEN FREE ENGLISH MUFFINS
It is nice to know that you can make English Muffins that are gluten free and delicious. These toast up very nicely. They freeze well and make a delicious breakfast treat.
Provided by PaulaG
Categories Yeast Breads
Time 50m
Yield 8 muffins
Number Of Ingredients 12
Steps:
- In a small bowl or 2 cup measuring cup combine the warm water, sugar and yeast. Allow to stand for a few minutes to get bubbly.
- Measure the flour blend, buckwheat flour, milk powder, salt and xanthan gum into the bowl of a food processor. Pulse several times to combine.
- Add the shortening and pulse several times until the shortening is evenly distributed. Add in honey and beaten egg. Slowly add in water until mixture is wet. It should be the consistency of a thick muffin batter.
- Preheat oven to 350 degrees. Spray English muffin rings with a non-stick cooking spray, pour a small amount of additional flour blend in to a bowl and dip the prepared muffin rings in to flour lightly.
- Place the prepared rings on a cookie sheet that has been lined with parchment paper or baking mat. Scoop dough mixture into rings. With with the back of a spoon, lightly smooth the tops of the dough. Allow to rest in a warm place for 15 minutes.
- Put cookie sheet into oven and bake 10 minutes. With a spatula, gently flip rings and continue to cook for an additional 10 to 15 minutes. Turning them will prevent them from rising above the rings and produce better formed and more evenly cooked muffins.
- Split with fork and serve warm or wrap individually, bag and place in freezer. Defrost and toast to desired crispness.
Nutrition Facts : Calories 205.5, Fat 10.9, SaturatedFat 3.1, Cholesterol 24.2, Sodium 330.6, Carbohydrate 23.5, Fiber 2.3, Sugar 10.1, Protein 5.6
GLUTEN-FREE ENGLISH MUFFINS
From Celiac.com - "This recipe comes to us from Ellen Allard. Note: Make at your own risk--this recipe has not yet been perfected and comes out a bit chewy inside, but crispy outside. Please help us perfect this recipe by sending us any improvements that you make to it."
Provided by aramee
Categories Yeast Breads
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Proof the yeast with the sugar and warm water.
- Mix the white rice flour, potato starch, tapioca starch, xanthan gum and salt.
- Combine the 1 tablespoon + 2 teaspoon sugar, egg whites, and canola oil.
- Add yeast mixture. Beat to mix.
- Add half of the flour mixture and beat until smooth. Add rest of the flour mixture and beat three minutes.
- Spoon into English muffin rings sprayed with oil spray and let rise about 45-60 minutes for regular yeast and 25-35 minutes for quick rise yeast.
- Bake 375F degrees for 20-22 minutes.
Nutrition Facts : Calories 555.1, Fat 15.5, SaturatedFat 1.4, Sodium 350.3, Carbohydrate 93.2, Fiber 4.3, Sugar 7.5, Protein 10.4
GLUTEN FREE MUFFINS
From Cooking free. Use the muffin mix from the Rice Flour Muffin Mix recipe. Variations: grated lemon zest, poppy seeds, nuts, berries, etc.)
Provided by Concoctionista
Categories Breads
Time 35m
Yield 12 serving(s)
Number Of Ingredients 5
Steps:
- preheat oven to 400.
- grease 12 muffin pan.
- Mix all ingredients & beat until smooth.
- bake for 25-35 minutes.
Nutrition Facts : Calories 163.9, Fat 9.4, SaturatedFat 1.6, Cholesterol 35.7, Sodium 320.6, Carbohydrate 15.9, Fiber 0.8, Sugar 2.9, Protein 3.8
GLUTEN-FREE SOURDOUGH ENGLISH MUFFINS
From King Arthur Flour. I have not tried these, but the photo looked so good, I thought I would post it for those who must avoid gluten. You need to use a gluten-free starter for this. Recipe #462641 . AF sells a GF flour mix, but I imagine you can use any suitable mix. Apparently the muffins can be frozen. Prep time does not include the rising time.
Provided by duonyte
Categories Sourdough Breads
Time 50m
Yield 6-8 muffins
Number Of Ingredients 9
Steps:
- Whisk dry ingredients together well.
- Add the dry ingredients to the starter and beat until well-blended.
- Add the water, oil, and egg to the mixture and beat on high speed for 2 to 3 minutes. The batter should resemble a thick paste.
- Cover the bowl and allow the batter to rise for 1 to 2 hours. It won't double in size, but will be noticeably puffy.
- Preheat your electric or stove top griddle to a medium heat and lightly spray 6 English muffin rings with oil. You can sprinkle the surface of the griddle inside the rings with cornmeal if desired to help prevent sticking.
- When the griddle is hot, divide the batter among the rings; cook until the bottoms are set, then carefully remove the rings.
- Cook for 7 to 10 minutes on the first side, then flip over.
- Cook for another 7 to 10 minutes, or until the muffins reach an internal temperature of 210°F Transfer to a rack to cool completely before cutting and/or freezing.
Nutrition Facts : Calories 123.9, Fat 5.4, SaturatedFat 0.9, Cholesterol 31, Sodium 508, Carbohydrate 16.8, Fiber 1.2, Sugar 0.7, Protein 2.5
GLUTEN-FREE ENGLISH MUFFINS
Sure, gluten-free foods are so widespread now that you can find gluten-free English muffins in the freezer section of most grocery stores. However, making them yourself gives you soft English muffins with a crisp crunch at the edges that's so much better than anything you can buy in a store. There's also something wonderfully fun about making your own¿letting the dough rise and proof, griddling them and then baking them off. And breakfast sandwiches with homemade English muffins are always extra-special.
Provided by Shauna Ahern
Categories side-dish
Time 3h55m
Yield 6 English muffins
Number Of Ingredients 9
Steps:
- Combine the dry ingredients. Put the flour, yeast, sugar, psyllium husks and salt in the bowl of a stand mixer fitted with the paddle attachment. Mix well on low speed.
- Make the dough. Add the butter and 1/2 cup buttermilk to the dry ingredients and blend them together on medium-low speed. (The dough should be soft and cohesive. If the dough feels too dry, dribble in a bit more of the buttermilk until the dough is pliable.) Let the mixer run for 5 minutes. Scrape down the sides of the bowl and form the dough into a ball. It should be a bit sticky.
- Rise the dough. Transfer the dough to a large bowl and cover with plastic wrap. Set the bowl in a warm place and let the dough rise for 90 minutes. (Unlike gluten dough, this dough will not double in volume. Instead, this rising time allows the dough to fully hydrate and rise a bit.)
- Proof the dough. Line a baking sheet with parchment paper and set aside. Turn the dough out onto a clean surface and cut it into 6 equal pieces. Knead 1 piece of dough for a moment to release air pockets, then roll it into a ball. Repeat with the remaining pieces of dough, arranging balls on the prepared baking sheet, evenly spaced apart. Cover with a kitchen towel and let them sit in a warm place for 1 hour.
- Prepare to bake. Preheat the oven to 350 degrees F. Dust the tops and bottoms of each ball of dough with cornmeal.
- Griddle the English muffins. Set a large cast-iron skillet over medium heat. (An electric griddle works well too.) Lightly grease the pan with oil or butter. Put 3 balls of dough into the hot skillet and flatten them a bit with the palm of your hand. Cook until the bottoms of the English muffins are browned, about 5 minutes. Flip and cook them for another 5 minutes.
- Bake the English muffins. Transfer the skillet to the oven and bake until the sides of the English muffins feel set, about 5 minutes. Move the English muffins to a cooling rack.
- Repeat with the remaining 3 balls of dough.
- Cool the English muffins completely before splitting them open and eating them.
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- Canyon Bakehouse Gluten-Free English Muffins. The additional fiber in these muffins will help keep you full well past breakfast. Image Credit: LIVESTRONG.com/Canyon Bakehouse.
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- In a large bowl, weigh bread flour, sugar, salt, and yeast. Whisk to combine. Using a stand mixer with the beater blade or a handheld mixer, turn on low and slowly pour in milk and butter. Increase speed to medium and beat for 5 minutes.
- Cover the bowl with plastic wrap and place in a warm, draft-free area until doubled in volume, about 2 hours. Refrigerate for at least 4 hours or up to 7 days.
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- In a small bowl, add the warm water, sugar, and yeast. Allow to sit and proof for 10 minutes until it is bubbly and frothy.
- Pour the yeast mixture into the flour mixture and mix well. Your mixture should have the consistency of very thick pancake batter. Add more water as needed to get the consistency to match my photo above. (Every gluten free flour blend is different and higher starch blends need more water than others.)
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#60-minutes-or-less #time-to-make #course #preparation #breads #dietary #gluten-free #yeast #free-of-something
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