English Muffins

English muffins are one of the many things I have missed since discovering my allergies. However thanks to this wonderful recipe from Gluten-Free Goddess, that has now changed. These muffins are so delicious, with a hint of sweetness, and make excellent breakfast sandwiches.

Muffin, turkey ham, Tofutti Cheese Slice, and egg beaters.

Ingredients
1 cup sorghum flour
1 cup potato starch (not potato flour) or tapioca starch
1/2 cup millet flour
2 teaspoons xanthan gum
1 1/4 teaspoons salt
1 cup warm water
1/2 cup almond milk
1 pinch of sugar
2 1/2 teaspoons dry active yeast
4 tablespoons olive oil
2 tablespoons honey or agave nectar
1/2 cup egg replacer (2 eggs)
Cornmeal

Directions
Preheat oven to 150°F.

Mix sorghum and millet flours with the potato/tapioca starch, xanthan gum, and salt.

In a separate bowl mix the warm water and almond milk; add the sugar and the yeast. Set aside until the yeast begins to look foamy. Add the proofed yeast to the dry ingredients, as well as the oil, honey, and eggs.

Combine thoroughly, the batter will be somewhat thick and sticky. If it needs to be thinned a little, add a tablespoon of warm water.

Allow the dough to rest and rise for a few minutes. While dough is resting, prepare a baking sheet with parchment paper. To prepare rings, spray the inside of each with cooking spray and sprinkle cornmeal on them. This will help the muffins release more easily.

Once prepared, set rings on baking sheet and sprinkle a little more cornmeal in the bottom of each ring.

Spoon rested dough into the muffin rings. Press and smooth out the tops of the dough, wet your fingers to keep them from sticking. Sprinkle a thin layer of corn meal on the top of each.

Turn off oven.

Place the baking sheet into the warm oven and allow the dough to rise for about 15 minutes.

When dough has doubled in size, turn oven to 350ºF and bake for about 20 to 25 minutes, until firm and slightly golden. As gluten-free dough doesn't always brown like its gluten counterparts, go more by touch.

Remove muffins from pan and cool on a wire rack.

Slice in half, and toast for maximum crispy deliciousness.

Leftover muffins can be frozen for later use.

ENJOY!

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*NOTE: We made our muffin rings from the ends of pineapple cans.

You can also buy them at your local baking goods store, or online (as shown on the right). We have them in our store as well.

Biscuits

We have yet to find a "from scratch" biscuit recipe that we love, so this is our no fail one. We use an all-purpose baking mix, and follow the instructions on the box.

Ingredients
3 c. gf baking mix
1/3 c. shortening
3/4 c. egg substitute
2/3 c. almond milk

Directions
Preheat oven to to 400° F.

Combine baking mix and shortening until it makes about pea sized clumps.

Add egg substitute and almond milk. Mix until smooth.

Drop spoonfuls onto an ungreased cookie sheet.

Bake for 13-16 minutes*, until slightly golden brown and firm to the touch.



Serve with gravy, or with honey, jam, or however you like to eat your biscuits.

ENJOY!

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*NOTE: If you have more than one cookie sheet of biscuits, and have an unreliable oven like we do, we switch the cookie sheets (top and bottom) half way through the cooking time.

French Bread

When I was little my sisters and I used to eat chunks of french bread right from loaf, no knife necessary. One of our favorite things to do was eat the middle out first. But since finding out about my allergy/intolerances french bread has been one of the things I have missed the most. Until I found a recipe on Pinterest, which is originally from Food.com. I thought it was a little moist, but the flavor is spot on; Jeremy thought though it was pretty fantastic. Will definitely be making this again!

Ingredients
2 cups rice flour (white)
1 cup tapioca flour
3 teaspoons xanthan gum
1 1/2 teaspoons salt
2 teaspoons egg substitute (optional)
2 tablespoons sugar
1 1/2 cups lukewarm water
2 tablespoons fast rise yeast 

2 tablespoons margarine, melted
3 egg whites, beaten slightly
1 teaspoon vinegar

Directions
In the bowl of a heavy-duty mixer, place flours, xanthan gum, salt, and egg replacer (if used) and mix on low until well combined.

In a separate small bowl dissolve the sugar in the water, and add yeast. Wait until the mixture foams slightly, then blend into the dry ingredients.

Add the margarine, egg whites, and vinegar. Beat on high for 3 minutes.

Cover the dough and let rise in a warm place for 20-25 minutes, or until doubled in size.

Preheat oven to 400°F.

To form loaves, spoon dough onto greased and cornmeal-dusted cookie sheets in two long French-loaf shapes or spoon into special French-bread pans. Slash diagonally every few inches.If desired, brush with melted butter.

Bake for 40 to 45 minutes.

Remove from pan and place on cooling rack until fully cooled.

ENJOY!