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 heat and lightly spray 6 English muffin rings with oil. You can sprinkle the surface of the griddle inside the rings with cornmeal if desired to help prevent sticking.
- When the griddle is hot, divide the batter among the rings; cook until the bottoms are set, then carefully remove the rings.
- Cook for 7 to 10 minutes on the first side, then flip over.
- Cook for another 7 to 10 minutes, or until the muffins reach an internal temperature of 210°F. Transfer to a rack to cool completely before cutting and/or freezing.
- Yield: 6 to 8 muffins.
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