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I love this recipe! Now, granted, I don't quite make them as the recipe is written, and I'll explain why. The first time I made these, I didn't have the circumstances to cook them on the griddle, so I prepared the recipe right up until the cooking process and just baked them at 375 for 20 minutes. They came out so light and fluffy that my kids begged me to make more. We use them more like sandwich rolls than English Muffins. If you substitute some milk for some of the water, they brown very nicely. Someday I will cook them on the griddle, and I'm convinced they'll be very good. But, for now, baking is my kids favorite way to eat these!

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viedvacker April 15, 2014

Actually I have never eaten the "real thing" but only crumpets which I used to love. These were my first ever English muffins, and their taste came pretty close to the crumpets I've had. The texture, too, the interior is quite spongy. For the sourdough starter I used Gluten Free Brown Rice Sourdough Starter, and for the gluten free flour mix I used a mix of 1/4 cup teff flour, 1/4 cup sweet rice four, 1/4 cup white rice flour. As the starter was quite liquid, I only used about 3/8 cup of slightly warm water. I don't own a griddle, so I used a nonstick frying pan. Maybe I did heat it too high because the outside of the muffins started to get black spots too quickly, they sagged when I removed them from the pan, so I popped them into the 400 degree F oven for five additional minutes. They don't look perfectly flat, but the taste really is wonderful! Thanks for sharing, I'll be making these often for sure :)<br/>Made for Ramadan Tag / N*A*M*E Forum

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Mia in Germany August 10, 2013
Gluten-Free Sourdough English Muffins