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English Muffins (Gluten-Free)

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!


The results were exceptional: as one non-gluten-free friend told me when she sampled them, "I tried them cold; I tried them toasted; I tried them with jelly; I tried them plain - they were delicious any way you cut 'em!" ... I'll take that as a ringing endorsement, thank you very much!

Jules' Gluten-Free English Muffins

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:

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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.


Oil or butter popover tins, jumbo muffin tins or bun trays, then spoon the dough into the trays, filling about 2/3 full. Cover, set aside in a warm place, and let rise for 30 minutes.

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!

 

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1 Response:

 
laura
Rating: ratingfullratingfullratingfullratingfullratingempty Unrated
said this on
23 Jan 2010 9:24:39 PM PDT
The dough was very watery, but they came out ok?




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You may find these interesting, they're from Professor Marios Hadjivassiliou, a leading expert on gluten ataxia: http://www.acnr.co.uk/pdfs/volume2issue6/v2i6reviewart2.pdf Best of luck helping your daughter

Yep. The one that is most relevant I think is the post by Backtalk. Backtalk went back on gluten and have to a colostomy done on an emergency basis. Not fun. She regretted ignoring the gluten-free diet.

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