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."
 
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photo by PaulaG photo by PaulaG
photo by PaulaG
photo by 997486 photo by 997486
photo by 997486 photo by 997486
photo by 997486 photo by 997486
photo by 997486 photo by 997486
Ready In:
50mins
Ingredients:
12
Yields:
8 muffins
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ingredients

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directions

  • 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.

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Reviews

  1. I'm a fairly seasoned GF baker in some ways by now, but this was my first go at english muffins (GF or non-GF) and my first use of Buckwheat flour - I was utterly impressed with the texture/taste and their overall quality, thank you for posting the recipe! I did not have Pamela's baking mix so I used a High Fiber Blend recipe from Living Without Magazine form the 2 1/4 cup GF flour blend...it was a combo of sorghum flour, br. rice flour, corn starch, and a bit of salt and x. gum. In using it, i still used the salt and x. gum you called for since it was such a minimal amt. in the "blend" i'd made, figured Pamela's baking mix had extra "stuff" like that in it too. Thanks again!
     
  2. This was my first try at a gluten free yeast recipe and it was a success! I used King Arthur Gluten Free (all-purpose) flour. It was straight forward to mix up the batter, and I used a greased measuring cup to fill the pan. I baked in a muffin top pan (King Arthur) and it made for nicely shaped muffins. I couldn't resist eating one directly out of the oven (was really testing to see if they were done and...) The muffins had nice spongy-looking air holes in them, and I was delighted to find the taste similar to whole wheat. I enjoyed them untoasted, too. This passed the test of two of my "gluten eaters" in my family, too! Thanks Paula, for giving me the confidence to try more gluten free baking.<br/>Roxygirl
     
  3. 1/2 what of xanthan gum?
     
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RECIPE SUBMITTED BY

I came to this site in March of 2004. It was then called Recipezaar. This site was the first on-line site that I ever joined. I first popped in 2003 while searching for a Peach Cobbler Recipe. In March of 2004, DH was having shoulder surgery and I was looking for a Split Pea Soup. Once again I found myself on Zaar as it came to be called. Over the years I hung out and learned from some of the best home cooks in the country, I posted over 700 recipes on the site, reviewed over 3500 recipes and posted over 3000 food photos. Over the next 10 years the site made many changes and in 2010 it was sold to to Food Network and became Food.com. Until last year we played games, talked and shared with one another. As a result of the community and the relationships I built I got to meet some wonderful people from all over the country. I also have a great number of friends that I have never meet face to face. Some of us still hang out at various places across the net. Zaar was more than a cooking community. It was an internet community of friendship. Life is an adventure ever changing.
 
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