When I first set about to create agreat gluten-free English Muffin, I was initially worried that Iwouldn'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 theproverbial mother of invention once more (something that has servedme well in this gluten free world!). I actually ended up simplyusing my trusty popover pans, and slicing each “popover” twice,to wind up with three English Muffins per popover. Bonus!
The results were exceptional: as one non-gluten-free friend told mewhen she sampled them, "I tried them cold; I tried them toasted;I tried them with jelly; I tried them plain - they were delicious anyway you cut 'em!" ... I'll take that as a ringing endorsement,thank you very much!
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
Add the yeast, 1 teaspoon of sugar andwarm water mixture together and set aside.
Whisk together dry ingredients and setaside.
In a large bowl, add the 3 tablespoonsof sugar, egg whites and oil. Mix well, then add the yeast mixture. Beat with an electric mixer and slowly add the flour mixture, beatingfor 2-3 minutes after mixed to make the dough lighter.
Oil or butter popover tins, jumbomuffin tins or bun trays, then spoon the dough into the trays,filling about 2/3 full. Cover, set aside in a warm place, and letrise for 30 minutes.
Preheat oven to 350F static or 325Fconvection.
Bake raised muffins for 20 minutes, oruntil they are cooked through and are light brown.
Makes 10-12 popover buns, slice with aserrated bread knife 2 times each to make into English Muffins, justperfect for toasting!