Gluten Free English Muffins....

 
Now, before you hem, and haw over the next GF recipe you are sure will be "kinda-close too..." or "its good enough for being GF" or "well, its great if you have to eat GF bread"—kind of recipe. This English muffin is it. No—I mean IT! For all you know--you just pulled a bag of regular old Thomas's off the shelf! They even withstood the true tests—In the fridge (still light and fluffy), on the counter, 1-day old (still light and fluffy). This dreamy recipe is a hamburger bun. This is a focaccia roll. This is an English muffin. This is sandwich bread. Never did I know such a multi-faceted, multi-tasker in the GF repertoire before!

I almost couldn’t believe it at first. The lightness, the fluffiness, the airiness, I mean look at the nooks and crannies! I kept walking back over to the pan and expecting it to morph into the dense, not so light and chewy loaf of GF bread most GF recipes end up turning in to. Now, don’t get me wrong, I love those breads, I make them and eat them all the time. But these—well, frankly—these will change your life.

I could swoon on and on about this bread, but I will spare you any more, but you MUST—no really MUST try this. Then—without hesitation—plan those green-chili-bacon cheddar hamburgers for Thursday night—the ones you know you have been missing for years? …and this time, eat one on a bun.


You’re welcome.

GF English Muffin (Makes 6)

Ingredients:

• 1/4 cups sorghum flour
• 1/2 cup Tom Sawyer Gluten Free Flour***
• 1/4 cup corn starch
• 1/4 cup tapioca flour
• 1/4 cup Bob’s Red Mill GF flour blend
• 1/2 teaspoon salt
• 1 Tablespoon sugar
• 1 scant Tablespoon quick rise yeast (1 packet) 
• 1 teaspoon olive oil 
• 3/4 cup + 1 Tablespoon warm water

 *** If you cannot source Tom Saywers, you can use rice flour + 1 tsp xantham gum. Note: I have not tried it with this substitution, however it should work just fine.

Some of these steps are critical, so read closely.
In a small bowl, mix warm tap water (100-110F), yeast and sugar and oil. Stir and let set so the yeast can start to work.
Meanwhile blend the flours, and salt in a bowl. When yeast has started to foam and proof (about 5 minutes), pour it into the flour, and using a fork, bring together the batter. Stir till lumps are gone. Prepare the pans.

A note on the pans: I used any oven proof dish I had, a 4-inch cake pan, a four inch square glass baking dish, anything will work that you can put into your oven!
Using a brush or paper towel, coat the pans with olive oil, and dust with some flour or corn meal. Lay them on a baking sheet. Spoon the batter into the pans, dividing among the six pans. Now, let them rise.

Turn on your oven to 150F for five minutes. Then turn off. Place baking sheet with batter in the pans in the oven to let them rise for 20 minutes.
Then, remove from oven, heat oven to 375F. Place them back in the oven.
Bake for 15 minutes until they look dry, try not to brown then, they should be lightly, to not at all browned. Let cool in pans. Split with a knife, toast and enjoy.