Gluten-Free English Muffins

Gluten-Free English Muffins

Ingredients

  • 1/2 cup non-fat powdered milk (dry)
  • 1 tablespoon sugar
  • 1 teaspoon salt (divided)
  • 1 tablespoon shortening
  • 1/2 teaspoon xanthan gum
  • 1 cup hot water
  • 1 packet dry yeast (2 1/4 teaspoons)
  • 1/8 teaspoon sugar
  • 1/3 cup warm water
  • 2 cups Baking Free™gluten free all purpose flour (for best results weigh flour=148 g)

Note

You will need a set of English muffin rings.  They usually come in a set of 4.  All my recipes make 5 or more.  Go figure.  Either get two sets, if you think you'll use them, or make one or two free hand.  My suggestion.  I have two sets because...

Directions

Step 1
In a medium bowl, sift together the flour and xanthan gum. Set aside.
Step 2
In the bowl of a stand mixer combine the powdered milk, 1 tablespoon sugar, 1/2 teaspoon salt, shortening and hot water. Stir until the sugar and salt are dissolved. Let cool.
Step 3
In a small bowl combine the yeast, 1/8 teaspoon sugar in 1/3 cup of warm water. Set aside until the yeast is bubbly 5 to 10 minutes.
Step 4
Add the yeast mixture to the cooled milk mixture and combine. With the mixer on low slowly add the sifted flour mixture and beat until well combined. Stop mixer, scrape down bowl, then turn mixer onto medium high and mix for 3 minutes. Scrape the batter into a smaller bowl, spray with oil or baking spray and cover bowl with plastic wrap and a clean towel. Set in a warm place to rise for 30-40 minutes.
Step 5
Turn on griddle to preheat to 300 degrees F. Put rings on a parchment covered sheet pan; spray rings well. (Spray all your utensils: scoop, spatulas, etc.) Now put the rings on the warm griddle. Keep the baking sheet close at hand--you'll need it later.
Step 6
Preheat oven to 300 degrees F. When batter has finished rising, add last 1/2 teaspoon salt and mix into dough by hand. Once rings are warm sprinkle a little cornmeal in each ring. Scoop a scant 1/2 cup of dough in the 5 rings. Do not over fill you want all the batter to stay within the rings. Gently push the dough to fill the gaps inside the rings. Don't worry too much the dough will rise and fill the small gaps.
Step 7
Spray the tops of the muffins and sprinkle with a little cornmeal. Cover the 5 rings with the parchment paper sprayed side down and with the baking tray. This helps to keep the English muffins flat and spread out to fill the rings. Cook 5-7 minutes until lightly browned. Then flip the muffin with the metal ring still on. This can be tricky but if the rings come off, gently replace the ring on the muffin. Again, cover with parchment and baking tray. Bake for about 4 minutes or until golden.
Step 8
Remove the parchment and baking tray. Place them in the oven to warm for about 2 minutes. Leave the muffins on the griddle for another 2 minutes while you remove the rings. Leave all of the muffins on the griddle until the rings are off and the tray is warm.
Step 9
Put the muffins on the warmed parchment lined tray to finish baking, about 15 to 20 minutes. They are done when they spring back when touched in the center. Cool on wire rack for about 15 minutes.
Step 10
I split my muffins with a fork, poking around the whole muffin and then lifting the top. I also toast my muffins in a toaster that has a bagel setting--it only toasts on one side so they don't brown too much. If you don't have this feature, you might want to place halves on a tray and toast in the oven on broil--watch closely as they tend to burn this way!