Recipe by duonyte
From King Arthur Flour. I have not tried these, but the photo looked so good, I thought I would post it for those who must avoid gluten. You need to use a gluten-free starter for this. Gluten-Free Sourdough Starter . AF sells a GF flour mix, but I imagine you can use any suitable mix. Apparently the muffins can be frozen. Prep time does not include the rising time.
Top Review by kbunner
Absolutely perfect just as written. I used a griddle and muffin rings. I had to use some restraint not to eat all six muffins when they ere done. RESIST slicing into them until they cool though---then pop them in the toaster! Divine and easy.
- 3⁄4 cup gluten-free flour (4 oz)
- 3⁄4 cup potato starch (4 oz)
- 1⁄4 teaspoon instant yeast
- 1 teaspoon xanthan gum
- 1 1⁄4 teaspoons salt
- 1 cup active gluten-free sourdough starter
- 1⁄2-3⁄4 cup water
- 2 tablespoons vegetable oil
- 1 large egg
Directions See How It's Made
- Whisk dry ingredients together well.
- Add the dry ingredients to the starter and beat until well-blended.
- Add the water, oil, and egg to the mixture and beat on high speed for 2 to 3 minutes. The batter should resemble a thick paste.
- Cover the bowl and allow the batter to rise for 1 to 2 hours. It won't double in size, but will be noticeably puffy.
- Preheat your electric or stove top griddle to a medium heat and lightly spray 6 English muffin rings with oil. You can sprinkle the surface of the griddle inside the rings with cornmeal if desired to help prevent sticking.
- When the griddle is hot, divide the batter among the rings; cook until the bottoms are set, then carefully remove the rings.
- Cook for 7 to 10 minutes on the first side, then flip over.
- Cook for another 7 to 10 minutes, or until the muffins reach an internal temperature of 210°F Transfer to a rack to cool completely before cutting and/or freezing.