Saturday, January 22, 2011

GF English Muffins

     I use so many Food Life GF English Muffins for making individuals pizzas for my kids that I decided I wanted to be able to make them from scratch to cut costs.  They are more delicious than any thing from the frozen food section of your grocer's freezer.  My kids love them and so do I, but I eat mine with jam and not pizza sauce.  I adapted the recipe from Alton Brown, and make this dough in my bread machine to save myself time. I made 6 - 4 inch sized english muffins.

Wet ingredients

  • 1 cup warm water
  • 1 Tbsp extra virgin light olive oil
  • 1 Tbsp sugar
Dry ingredients
  • 2 cup Cybele's Gluten Free Flour Mix 
  • 1 tsp xanthan gum
  • 1/2 cup of dairy free powdered milk ( I used Vance's DariFree potato milk)
  • 1 tsp salt
  • 2 1/2 tsp active yeast
Bread Machine Directions:
  1. According to your bread machines directions, add your ingredients.  My machine calls for all the wet ingredients first in the order listed above.  
  2. In a medium bowl, mix all the dry ingredients together except the yeast.  Pour the dry ingredients on top of the wet ingredients.  
  3. Make a well in the flour, add the yeast. 
  4. Set the bread machine to dough setting. 

Cooking Directions:
This is what the dough looks like when it is done.  It is like a thick pancake batter.

     You can use a pineapple can with the bottom and top removed.   All I had on hand were these pear cans.  They had to do. ( I have since purchased Ateco Stainless Steel Round Forms.  They work great.)

  •      Preheat the griddle on medium low for about 6 minutes.  Place metal rings that have been lightly greased onto a lightly greased griddle.  
  • Using a ladle, add one to one and half scoops of batter into each ring (approx. scant 1/2 cup of  batter.)  Cover with a cookie sheet or lid and cook for 10 minutes on medium low heat.  
  • Note:  You will need to find the appropriate heat level for cooking your muffins.  If you cook them too high they will be mushy on the inside when you are done.  You temperature will be somewhere between a low and medium heat, no higher. 
This was the size ladle that I used. 

I used a small cookie sheet to cover the cans.

  • Remove the rings and flip using a spatula.  Cover with the lid and cook another 10 minutes.
  • Note: To avoid burning you may need to flip frequently.  These muffins brown quickly.  

  • Remove and place on a cooling rack.  They need to cool completely before slicing.
  • After they cool they are ready to toast and smear homemade jam on!  YUM!!

Cook's Notes:

  • These muffins are soft on the inside.  I like to toast them on high before eating for crispiness.
  • These also freeze well, and can be toasted from the freezer.   I have frozen mine so far, for up to a week.
  • If you want to add crispiness to the outside, you can dust the inside of the cans and the griddle with a little cornmeal, just like the ones you buy. 

1 comment:

  1. Up until recently, I only used my breadmaker for chocolate chip bread and occasionally when I'd have tons of cheese leftover from a party to make cheesebread. I recently discovered I have a casein allergy and am on the hunt for fabulous dairy-free foods to replace all of the things I love. The thought of making my own English muffins didn't sound appealing but after looking at the pictures of your finished product, I may have to try it. They look amazing!