When I first set about to create a great gluten-free English Muffin, I was initially worried that I wouldn't have success since I did not own the so-called "bun" pans necessary to make nice, flat, traditional English Muffins. Never one to shy away from baking challenges, I let necessity be the proverbial mother of invention once more (something that has served me well in this gluten free world!). I actually ended up simply using my trusty popover pans, and slicing each “popover” twice, to wind up with three English Muffins per popover. Bonus!
Jules' Gluten-Free English Muffins
1 ¼ cup very warm water
1 tsp. granulated cane sugar
1 Tbs. rapid rise yeast (you may use a packet of yeast granules here, which will be between 2 ¼ tsp. and 1 Tbs. yeast)
3 cups Jules Gluten Free All Purpose Flour*
½ tsp. sea salt
½ tsp. gluten-free baking powder
3 Tbs. granulated cane sugar
3 egg whites
4 Tbs. canola oil
*Recipes for making a homemade all purpose flour can be found in my books, Nearly Normal Cooking for Gluten-Free Eating and The First Year: Celiac Disease and Living Gluten-Free, as well as in various free media links on my website, NearlyNormalCooking.com. My all purpose flour is also available pre-mixed at JulesGlutenFree.com.
Add the yeast, 1 teaspoon of sugar and warm water mixture together and set aside.
Whisk together dry ingredients and set aside.
In a large bowl, add the 3 tablespoons of sugar, egg whites and oil. Mix well, then add the yeast mixture. Beat with an electric mixer and slowly add the flour mixture, beating for 2-3 minutes after mixed to make the dough lighter.
Preheat oven to 350F static or 325F convection.
Bake raised muffins for 20 minutes, or until they are cooked through and are light brown.
Makes 10-12 popover buns, slice with a serrated bread knife 2 times each to make into English Muffins, just perfect for toasting!