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Fluffy, airy English muffins made entirely without gluten. Make a billion, freeze, thaw, and toast as needed for a light breakfast, or use as gluten-free burger buns.
Add the yeast and sugar to the warm milks, and set aside to proof for 5-7 minutes until frothing and bubbly.
While the yeast is proofing, blend the dry ingredients in a large mixing bowl with a sifter or a whisk.
Cut the shortening into the mixed dry ingredients with a pastry blender, two knives, or rub it in with your hands until well-blended.
When the yeast is well-proofed, add it into the flour mix, and mix for 2-3 minutes, until fully incorporated.
Spray and flour the inside of your English muffin rings ($5 for 4 at Sur la Table) or empty tuna cans with the top and the bottom removed, washed, labels removed. Place them on a baking sheet on a piece of parchment paper, lightly sprinkled with flour.
Evenly fill the rings about 1/2 to 2/3 full with batter. Without the extra xanthan gum, the batter is sticky instead of dough-like. Welcome to the world of gluten-free batter.
If you don’t have rings, or if you only have a few, you can either free form them, or form them in the rings, and remove them, but they will spread and become more crumpet-shaped.
Let the English muffins rise for 45 minutes in a warm place (I usually set the oven at about 100-115 degrees and let them rise in there).
When they’ve risen and are a bit puffy on top, bake them in a 350 degree oven for 18-25 minutes. Or until light golden brown, whichever.
Set the muffins on a rack to cool. Remove the muffins from the rings. You may need to run around the inside of the ring with a thin knife, to release them. Split the English muffins with a fork to take advantage of those patented nooks and crannies.
Freeze everything you won’t eat now, to thaw and toast later. Spread with butter or jam or both or honey or, you get the idea.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!