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    English Muffins (Gluten-Free)


    Jules Shepard

    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


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    Gluten-Free English MuffinsIngredients:
    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.

    Directions:

    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!

     
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    The dough was very watery, but they came out ok?

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  • Related Articles

    Scott Adams
    This recipe comes to us from Cory Bates
    3 Eggs
    1 teaspoon vinegar
    ¼ cup oil
    1 1/8 cup water
    3 1/3 cup gluten-free flour mix
    3 tablespoon sugar
    1 ½ teaspoon Salt
    2/3 cup dry milk
    2 ¼ teaspoon active dry yeast
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    This recipe also works well in bread machines. Set to normal cycle, large loaf size and follow directions for your bread maker. Make sure that all the ingredients are well blended during the mixing stage by checking periodically and pushing any remaining dry ingredients downward with a rubber spatula being very careful not to touch the mixing blade.
    The flour formulation worked well with muffins, cookies and biscuits as well. 1:1 substitution for normal flour gave good results in these recipes.

    Scott Adams
    This recipe comes to us from A.J. McEvoy.
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    ¼ cup warm water
    1 ½ teaspoon sugar
    2-teaspoons Red Star yeast (or your favorite gluten-free brand) Dry Mixture:
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    ½ cup sweet rice flour
    ½ cup potato starch
    1/3 cup powdered dry milk
    ¼ cup soy flour
    3 tablespoons sugar (I prefer C&H Ultra-Fine Bakers Sugar; it mixes best)
    2 teaspoons xanthan Gum Wet Mixture:
    2 large eggs, well beaten
    2 tablespoons olive oil
    1 cup warm water
    ¾ teaspoon apple cider or wine vinegar Start yeast mix, and leave it in a warm (not HOT) place so it can grow while you mix the other ingredients. By the time the other ingredients are combined, the yeast mix should have a cap of cream-colored froth on top. If your yeast doesnt do this, either your water was too hot, or your yeast is old and dead.
    Measure ingredients in the order listed into a large mixing bowl, making sure to mix thoroughly (I like to run the whole dry batch through a sifter afterward, but this is really not necessary). Add the oil to the eggs. Add the vinegar to the water. Then add these to each other.
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    FOR PIZZA CRUST:
    Use basically the same recipe, reducing water in wet mixture to ¾ cup, and using brown rice flour in place of quinoa flour in the dry mixture.
    After first rise, spoon dough into the middle of a greased 12 pizza pan. Dust top of dough ball with tapioca starch, so it wont stick to your hands. Dust fingertips as well. Using your fingers, flatten the dough, working to stretch it to the outer edges of the pan. Over a sink, use a turkey baster to puff air across the crust to remove the excess starch from the crusts top (Or, if youre feeling particularly uncouth, you can just blow on it!) Brush crust with olive oil. Cover loosely with plastic wrap and leave pan in a warm dark place to rise for 30 minutes.
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    Scott Adams
    This recipe comes to us from Tom Van Deman.
    Ingredients:
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    3 ½ teaspoons xanthan gum
    1 ½ teaspoon salt
    3 Tablespoons brown sugar
    ¼ teaspoon crÈme of tartar
    3 eggs, lightly beaten
    1 1/8 cup warm water
    3 Tablespoons vegetable oil
    2 ¼ teaspoons active dry yeast
    Bread Machine Directions
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    Oven Directions
    Turn your oven to 375F. Combine all of the dry ingredients in a medium size bowl or your mixer bowl including the yeast. Mix thoroughly on medium or low setting. Mix together the lightly beaten eggs, warm water, and oil in a separate bowl and whip with wire whisk until all ingredients are mixed. Pour wet ingredients into the dry ingredients and mix with your mixer on medium speed (Use paddle or dough hook). When sticky ball forms scrape sides to get all of the flours and ingredients mixed together and continue to mix for about 1 minute more. Scrape into a 9 x 5-inch lightly greased loaf pan. Cover with plastic wrap, set in non drafty warm place and let rise until at least double size (approximately 45 to 60 minutes). Remove plastic wrap and pace pan in preheated oven. Bake for 35-40 minutes or until the loaf sounds hollow when tapped with a spoon. Turn the loaf out onto your wire rack and allow loaf to cool or you can slice it while hot (Do not squeeze the loaf too tightly while holding it to slice when hot).

    Jefferson Adams
    I’m always looking for different ways to use jalapeños or other peppers in dishes you expect to find them. I like using coarse, stone ground cornmeal in any cornbread recipe and gluten-free flour actually gives the bread really interesting flavor. This recipe is buttery and delicious and has a great chewy texture.
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    3 tablespoons seeded and chopped jalapeños, about 1-2 peppers
    1 teaspoon baking powder
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    ¼ cup sugar
    2 teaspoons salt
    1 egg, lightly beaten
    2 sticks butter, melted
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    Pour batter into pan and bake for about 30 minutes or until a toothpick comes out clean. Allow to cool before serving.


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    Sources:
    1. Toft M, Dietrichs E. Aggravated stuttering following subthalamic deep brain stimulation in Parkinson’s disease--two cases. BMC Neurol. 2011 Apr 8;11:44.
    2. Tani T, Sakai Y. Stuttering after right cerebellar infarction: a case study. J Fluency Disord. 2010 Jun;35(2):141-5. Epub 2010 Mar 15.
    3. Lundgren K, Helm-Estabrooks N, Klein R. Stuttering Following Acquired Brain Damage: A Review of the Literature. J Neurolinguistics. 2010 Sep 1;23(5):447-454.
    4. Jäncke L, Hänggi J, Steinmetz H. Morphological brain differences between adult stutterers and non-stutterers. BMC Neurol. 2004 Dec 10;4(1):23.
    5. Kell CA, Neumann K, von Kriegstein K, Posenenske C, von Gudenberg AW, Euler H, Giraud AL. How the brain repairs stuttering. Brain. 2009 Oct;132(Pt 10):2747-60. Epub 2009 Aug 26.
    6. Galantucci S, Tartaglia MC, Wilson SM, Henry ML, Filippi M, Agosta F, Dronkers NF, Henry RG, Ogar JM, Miller BL, Gorno-Tempini ML. White matter damage in primary progressive aphasias: a diffusion tensor tractography study. Brain. 2011 Jun 11.
    7. Lundgren K, Helm-Estabrooks N, Klein R. Stuttering Following Acquired Brain Damage: A Review of the Literature. J Neurolinguistics. 2010 Sep 1;23(5):447-454.
    8. [No authors listed] Case records of the Massachusetts General Hospital. Weekly clinicopathological exercises. Case 43-1988. A 52-year-old man with persistent watery diarrhea and aphasia. N Engl J Med. 1988 Oct 27;319(17):1139-48
    9. Molteni N, Bardella MT, Baldassarri AR, Bianchi PA. Celiac disease associated with epilepsy and intracranial calcifications: report of two patients. Am J Gastroenterol. 1988 Sep;83(9):992-4.
    10. http://ezinearticles.com/?Food-Allergy-and-Stuttering-Link&id=1235725 
    11. http://www.craig.copperleife.com/health/stuttering_allergies.htm 
    12. https://www.celiac.com/forums/topic/73362-any-help-is-appreciated/
    13. Ford RP. The gluten syndrome: a neurological disease. Med Hypotheses. 2009 Sep;73(3):438-40. Epub 2009 Apr 29.
    14. Hadjivassiliou M, Gibson A, Davies-Jones GA, Lobo AJ, Stephenson TJ, Milford-Ward A. Does cryptic gluten sensitivity play a part in neurological illness? Lancet. 1996 Feb 10;347(8998):369-71.

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    Journal of Clinical Pathologyhttp://dx.doi.org/10.1136/jclinpath-2018-205023

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