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Archive for September 24th, 2019

When the reno finished, we had a couple of weekends of non-stop entertaining! We were excited to show off our new space and our friends were excited to see it. On one such weekend we had dinner guests on Friday, brunch guests on Saturday and cocktail guests on Sunday! Fortunately, I was able to gang up some gluten-intolerant friends so I made a small batch of Gluten-free English muffins. They are a bit denser than their glutenated cousin but they are not bad.

Although I did split them using a fork, they don’t have the same traditional nooks and crannies as the glutenated versions do.

Gluten-free English Muffins

Makes 4 regular-size English Muffins. The original recipe came from Bob’s Red Mill here.

Ingredients:

  • 4 g quick yeast
  • 15 mL Honey or Sugar
  • 60 mL Water (about 110°F)
  • 180 g Bob’s Red Mill, 1 to 1 GF flour, divided
  • 30 g tapioca flour
  • 12 g finely ground Psyllium husk
  • 12 g Baking Powder
  • 380 mL water (110°F)
  • 1 large egg, whisked
  • 30 mL white vinegar
  • cornmeal for dusting

Directions:

  1. Combine the yeast, honey and water and whisk. Allow to stand for 3-5 minutes or until frothy.
  2. Combine 150 g gluten-free flour with the tapioca, ground psyllium husk and baking powder, whisk to combine.
  3. In a tall measuring cup, combine 30 g of gluten-free flour, water, egg and vinegar and blend until smooth.
  4. To the flour/tapioca mixture, add the yeast and the flour slurry and knead until combined. Knead for an additional 5 minutes. It should look like super thick cookie batter.
  5. Prepare a baking sheet by lining with parchment paper. Measure the dough and divide into 4, (mine were 116 g each). Roll into rounds and flatten with your palm until the size of a standard English muffin. Lay each muffin on the baking sheet. Sprinkle lightly on both flat sides with the cornmeal. Cover with a clean tea-towel and allow to rise for 1 to 2 hours in a warm, draft-free place (I use my oven with the light on). Cross your fingers that they will rise a little!
  6. Pre-heat the oven to 325° F. Using a cast iron skillet on medium heat, cook the muffins on each flat side until golden. Place on the parchment-lined cookie sheet and bake for 15–20 minutes, or until the internal temperature is 205°F. Allow to cool before splitting.

They toast beautifully.

Notes:

  • The original recipe calls for gluten-free sourdough starter which I did not have on hand so I improvised and made a slurry instead.
  • Gluten-free breads never quite double in size during proofing, so even 20-30% is a gift, which is what happened with this dough after about 2-3 hours!
  • You may use English muffin rings but I did not see much need for them.

 

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