Prep 20 mins
Cook 30 mins
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.
- 177.44 ml gluten-free flour (4 oz)
- 177.44 ml potato starch (4 oz)
- 1.23 ml instant yeast
- 4.92 ml xanthan gum
- 6.16 ml salt
- 236.59 ml active gluten-free sourdough starter
- 118.29-177.44 ml water
- 29.58 ml vegetable oil
- 1 large egg
- 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.
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.
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!
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 recipe #438641, 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