gluten free english muffins

yum

So, they turned out pretty well. A little salty, but still really good. I am going to add some honey to the mix in the next batch just because I like them to be a little sweeter. (or probably agave nectar because I don’t think I have any honey).

Homemade English Muffins

Yields 12 muffins

Prep time: 1 hour 15 minutes (includes dough rising time)

Cook time: 12 minutes

INGREDIENTS

Homemade English Muffins

1/2 cup non-fat powdered milk

1 tablespoon sugar

1 teaspoon salt

1 tablespoon shortening

1 cup hot water

1 envelope active dry yeast (2 1/4 teaspoons)

1/3 cup warm water

2 cups all-purpose flour, sifted (I used Arrowhead Mills gluten free all purpose flour)

Corn meal, for sprinkling

Non-stick spray

Canning lids or 3” metal rings*

*Tip: For an extra special touch, try cookie cutters!

INSTRUCTIONS

Combine the powdered milk, 1 tablespoon of sugar, 1/2 teaspoon of salt, shortening and hot water in a bowl and stir.

In another bowl, combine the yeast, a pinch of sugar and warm water until the yeast is dissolved, then add the mixture to the dry milk ingredients.

Thoroughly stir in the flour until everything is combined. Cover with plastic wrap and set it in a warm spot for an hour.

Preheat an electric griddle to 300°F.*

Place the metal rings in the skillet and spray with non-stick cooking spray.

Stir the last 1/2 teaspoon of salt into the dough. Spoon the batter into each ring with a 1/4 cup measuring scoop and sprinkle a little corn meal on each of the tops. (I don’t think it needs this last bit of salt)

*I used canning lids and it worked out well. Just make sure to only fill them about half to 3/4 full. You’ll see why in my pictures.

Cover the skillet or griddle with a lid or cookie sheet and cook for 6-7 minutes.

Carefully remove the lid or sheet and flip the muffins over with tongs. Replace the lid or sheet, then cook for another 6-7 minutes or until browned.

Remove rings and cool on a cooling rack.

Split the muffins with a fork, around the edges, to keep the crannies intact, then lightly toast them.

*Tip: Don’t have an electric griddle? Try cooking in batches on a preheated cast iron skillet or a non-stick skillet over medium heat.

****Sorry about the double spacing, my computer hates me and won’t let me fix it. *****

They look so pretty!

too much batter makes for an english muffin explosion. only do about 3/4 full because the dough does expand!

 

 

 

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