Mmmm. . . English muffins. Wrapped around eggs and cheese or simply toasted with butter and jam, light and airy English muffins are a craveable snack. As with just about anything, homemade, made from scratch English muffins are tastier and more nutritious than store-bought. These gluten-free English muffins will satisfy all your cravings, from eggs benedict to breakfast sandwiches. They do require a little specialized equipment in the form of English muffin rings. You can either buy rings at a specialty kitchen store or on Amazon.com (they run about $5 for 4 rings and you need a dozen for this recipe), or you can improvise with sheets of aluminum foil folded into 1" strips and stapled into a circle, which is what I did. Wheat Free Breakfast, Wheat Free Recipes, Wheat Free Bread, Wheat Free Snacks, Wheat Free, Wheat Free Diet
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Yield: 2 Servings
Ingredients: 1/4 cup sorghum flour 1 1/2 tsp xanthan gum 1 1/2 tsp potato flour (not potato starch) 1/2 tsp salt 1 Tbsp almond meal And many more.
Instructions:
Step one. Preheat oven to 375 degrees Fahrenheit and place a cookie sheet inside the heating oven. Space waxed paper squares (they need to be individual squares so you can pick them up individually to pan-fry them) on a 12x18 half-sheet baking pan. Arrange English muffin rings on squares, sprinkle about 1 tsp cornmeal inside each ring and spray insides with oil spray.
Step 02, Combine warm water, 1 tsp honey or sugar and yeast in a glass measuring cup and set aside to bloom.
After it, In the bowl of a stand mixer, combine rice flour, tapioca starch, sorghum flour, xanthan gum, potato flour, salt and almond meal. With mixer on low speed, add egg, vinegar, remaining honey or sugar and oil and mix on low for 1 minute until well combined. Add yeast mixture and continue mixing on low for 30 seconds. Increase mixer speed to high and mix for 3 minutes, until dough (more like a batter) is smooth and free of any lumps.
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