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Gluten Free Sourdough English Muffins (From King Arthur Flour)

Ingredients 3/4 cup Gluten-Free Multi-Purpose Flour 3/4 cup potato starch 1/4 teaspoon instant yeast 1 teaspoon xanthan gum 1 1/4 teaspoon salt 1 cup fed Gluten-Free Sourdough Starter (active and bubbly) 1/2 to 3/4 cup water 2 tablespoons vegetable oil 1 large egg Instructions Whisk dry ingredients together well. Add the dry ingredients to the starter and beat until well-blended. Add the water, oil, and egg to the mixture and beat on high speed for 2 to 3 minutes. The batter should resemble a thick paste. Cover the bowl and allow the batter to rise for 1 to 2 hours. It won't double in size, but will be noticeably puffy. Preheat your electric or stove top griddle to a medium...

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