Recipe by aramee
From Celiac.com - "This recipe comes to us from Ellen Allard. Note: Make at your own risk--this recipe has not yet been perfected and comes out a bit chewy inside, but crispy outside. Please help us perfect this recipe by sending us any improvements that you make to it."
Top Review by bakinphotogeek
These came out great! Nice and crispy on the outside. They are just a bit chewy on the inside. I'm going to try tweaking the recipe a bit next time I make them, but for a first try with a gluten free recipe, this is definitely a keeper!! I actually got the recipe from celiac.com and was going to post it here and found I didn't need to! :) My husband likes them and he's not even gluten free!
- 1 tablespoon yeast
- 1 teaspoon sugar
- 1 1⁄4 cups warm water
- 2 cups rice flour
- 2⁄3 cup potato starch
- 1⁄3 cup tapioca starch
- 1 teaspoon xanthan gum
- 1⁄2 teaspoon salt
- 1 tablespoon sugar
- 2 teaspoons sugar
- 3 egg whites
- 4 tablespoons canola oil
Directions See How It's Made
- Proof the yeast with the sugar and warm water.
- Mix the white rice flour, potato starch, tapioca starch, xanthan gum and salt.
- Combine the 1 tablespoon + 2 teaspoon sugar, egg whites, and canola oil.
- Add yeast mixture. Beat to mix.
- Add half of the flour mixture and beat until smooth. Add rest of the flour mixture and beat three minutes.
- Spoon into English muffin rings sprayed with oil spray and let rise about 45-60 minutes for regular yeast and 25-35 minutes for quick rise yeast.
- Bake 375F degrees for 20-22 minutes.