Gluten-Free Sourdough English Muffins |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 4 |
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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. Gluten-Free Sourdough Starter . 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. Ingredients:
3/4 cup gluten-free flour (4 oz) |
3/4 cup potato starch (4 oz) |
1/4 teaspoon instant yeast |
1 teaspoon xanthan gum |
1 1/4 teaspoons salt |
1 cup active gluten-free sourdough starter |
1/2-3/4 cup water |
2 tablespoons vegetable oil |
1 large egg |
Directions:
1. Whisk dry ingredients together well.
2. Add the dry ingredients to the starter and beat until well-blended.
3. 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.
4. 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.
5. 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.
6. When the griddle is hot, divide the batter among the rings; cook until the bottoms are set, then carefully remove the rings.
7. Cook for 7 to 10 minutes on the first side, then flip over.
8. 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.
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