Recipe by PaulaG
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.
Top Review by 997486
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!
- 78.07 ml warm water (105 degrees F)
- 4.92 ml sugar
- 14.79 ml active dry yeast
- 532.32 ml gluten-free flour, blend (I used Pamela's Gluten-Free Bread Mix and Flour Blend)
- 295.73 ml buckwheat flour
- 78.07 ml nonfat dry milk powder
- 4.92 ml salt
- 1 xanthan gum
- 88.74 ml vegetable shortening, room temperature, cut into small pieces
- 44.37 ml honey or 44.37 ml agave nectar
- 1 egg, room temperature, beaten
- 236.59 ml warm water (105 degrees F)
Directions See How It's Made
- 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.