Glutenfreebranmuffins Recipes

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.

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a 12-cup muffin tin with parchment baking cups.
• Combine flour, oats, sugar, baking powder, baking soda, and salt in a bowl.
• Beat egg lightly in a large bowl. Stir in milk, applesauce, and vanilla extract. Add mashed banana and combine thoroughly. Stir flour mixture into the banana mixture until just combined. Divide batter evenly between the prepared muffin cups.
• Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 18 to 20 minutes.

Steps:

• In a large bowl combine almond flour, flax meal, baking soda and salt.
• In a vita-mix blend dates, eggs, olive oil and water on high speed until very smooth.
• Mix wet ingredients into dry, then stir in sesame seeds, sunflower seeds and raisins.
• Spoon batter into lined muffin tins.
• Bake at 350°F for 20-25 minutes.
• Cool and serve.

Steps:

• Soak oats and buttermilk in a bowl for at least 1 hour, to overnight.
• Preheat the oven to 375 degrees F (190 degrees C). Grease a 12-cup muffin tin.
• Combine flour, baking powder, baking soda, and xanthan gum in a bowl.
• Combine brown sugar, shortening, and egg in a second bowl; beat with an electric mixer until smooth and creamy. Add flour mixture and soaked oats and stir until combined. Fill the prepared muffin cups 2/3 full with batter.
• Bake in the preheated oven until tops spring back when lightly pressed, 15 to 20 minutes.

Steps:

• Sift flours, baking powder, soda and xanthan gum into a large mixing bowl.
• Add sugar and rice bran, mixing well Add margarine to flour with eggs, yoghurt, milk and vanillia essence.
• Beat all ingredients well with an electric beater.
• Finally, add fresh blueberries.
• Stir lightly with spoon so as to not break open blueberries.
• Pour batter evenly into 12 non-stick muffin pans.
• Bake in a moderate oven (180c) for 12 to 15 minutes, or until golden brown.
• Eat warm or cold.