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.