Name: Gluten Free English Muffins
Ingredients: packet yeast; 1 tablespoon sugar; 2/3 cup tapioca starch; 1 ⅓ cup white rice flour; 1/2 teaspoon xanthan gum; 2 teaspoons baking powder; 2 teaspoons baking soda; 1 teaspoon salt; 1 1/2 cups buttermilk; 2 tablespoons olive oil; Gluten free cornmeal for handling, shaping, and dusting; Instructions:; In mixing bowl, warm ½ cup water to 120 degrees and combine with yeast and sugar. Set aside to proof for 10 minutes.In small bowl whisk together tapioca starch, rice flour, xanthan gum, baking powder, baking soda, and salt.Gently heat the buttermilk in the microwave just enough to make it lukewarm (if you heat it too much it will curdle and separate). Pour buttermilk and olive oil into yeast. With mixer running on low pour in the dry ingredients. Mix just until combined.Cover bowl and set on the counter, not in the fridge, overnight or at least 8 hours.Lightly grease and preheat a griddle to 300 degrees. Preheat oven to 325 degrees and have a baking sheet at the ready.Pour ½ - 1 cup cornmeal into a pie plate. Using an ice cream scoop, scoop out a ball of batter, plop it into the cornmeal, and using your hands cover it completely in cornmeal.With confidence, scoop the batter glob into your hands. Gently toss it back and forth between your hands, shaping it into a slightly flattened ball. Slide on to the preheated griddle. Do the same with the rest of the batter.Cook 10-15 minutes until the english muffin is toasted on one side, then flip with a spatula and cook another 10-15 minutes on the other side. The slow cooking is what gives them their nooks and crannies. Once they are toasted on both sides, set them on the baking sheet, and bake in preheated oven until done. Mine took 20-30 minutes in the oven but it's going to depend on how done they got on the griddle so your time could be shorter or longer.Cool completely. Use a fork to split the english muffins. I suggest splitting all the english muffins then storing in an airtight container in the fridge or freezer for the most longevity.; Notes; Yield: Approx 8 english muffins

packet yeast

1 tablespoon sugar

2/3 cup tapioca starch

1 ⅓ cup white rice flour

1/2 teaspoon xanthan gum

2 teaspoons baking powder

2 teaspoons baking soda

1 teaspoon salt

1 1/2 cups buttermilk

2 tablespoons olive oil

Gluten free cornmeal for handling, shaping, and dusting

In mixing bowl, warm ½ cup water to 120 degrees and combine with yeast and sugar. Set aside to proof for 10 minutes.In small bowl whisk together tapioca starch, rice flour, xanthan gum, baking powder, baking soda, and salt.Gently heat the buttermilk in the microwave just enough to make it lukewarm (if you heat it too much it will curdle and separate). Pour buttermilk and olive oil into yeast. With mixer running on low pour in the dry ingredients. Mix just until combined.Cover bowl and set on the counter, not in the fridge, overnight or at least 8 hours.Lightly grease and preheat a griddle to 300 degrees. Preheat oven to 325 degrees and have a baking sheet at the ready.Pour ½ - 1 cup cornmeal into a pie plate. Using an ice cream scoop, scoop out a ball of batter, plop it into the cornmeal, and using your hands cover it completely in cornmeal.With confidence, scoop the batter glob into your hands. Gently toss it back and forth between your hands, shaping it into a slightly flattened ball. Slide on to the preheated griddle. Do the same with the rest of the batter.Cook 10-15 minutes until the english muffin is toasted on one side, then flip with a spatula and cook another 10-15 minutes on the other side. The slow cooking is what gives them their nooks and crannies. Once they are toasted on both sides, set them on the baking sheet, and bake in preheated oven until done. Mine took 20-30 minutes in the oven but it's going to depend on how done they got on the griddle so your time could be shorter or longer.Cool completely. Use a fork to split the english muffins. I suggest splitting all the english muffins then storing in an airtight container in the fridge or freezer for the most longevity.

Notes

Yield: Approx 8 english muffins

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Gluten Free English Muffins

Ingredients

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Nutrition Facts

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