English Muffins (Gluten-Free)
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This recipe comes to us from Ellen Allard. Note: Make at your own risk--this recipe has not yet been perfected and comes out a bit chewy inside, but crispy outside. Please help us perfect this recipe by sending us any improvements that you make to it.
1 tablespoon yeast
1 teaspoon sugar
1 ¼ cup warm water
2 cups white rice flour
2/3 cup potato starch
1/3 cup tapioca starch
1 teaspoon xanthan gum
½ teaspoon salt
1 tablespoon sugar + 2 teaspoons sugar
3 egg whites
4 tablespoons canola oil
Proof the yeast with the sugar and warm water. Mix the white rice flour, potato starch, tapioca starch, xanthan gum and salt. Combine the 1 tablespoon + 2 teaspoon sugar, egg whites, and canola oil. Add yeast mixture. Beat to mix. Add half of the flour mixture and beat until smooth. Add rest of the flour mixture and beat three minutes. Spoon into English muffin rings sprayed with oil spray and let rise about 45-60 minutes for regular yeast and 25-35 minutes for quick rise yeast.
Bake 375F degrees for 20-22 minutes.
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