The Food Philosopher: Gluten-Free Recipes, Health and Nutrition, Diet and Weight Loss

 

The Food Philosopher: Our Gluten–Free Philosophy

 

 

FOOD PHILOSOPHER™ GOES WHEATLESS

The Quintessential English Muffin

AT LAST. HAVE YOU BEEN YEARNING FOR A "REAL" ENGLISH MUFFIN?
These look and taste as good as the "real" ones. They toast up crisp around the edges, and they're filled with all the nooks and crannies the wheat versions are famous for. Split them with a fork by pricking the edges all the way around, and then pull them apart. Spread each half with a bit of sweet butter or preserves, and then sit back to enjoy the taste and crunch of this familiar comfort food.

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Food Philosopher’s® Gluten–Free

ENGLISH MUFFINS

 

Makes 6 muffins

½ cup millet flour*
¼ cup sorghum flour*
¼ cup corn starch
¼ cup tapioca flour
¼ cup potato starch
1 teaspoon xanthan gum
½ teaspoon salt
1 tablespoon sugar
1¼ oz. packet dry quick rise yeast granules
1 teaspoon canola oil
¾ cup plus 1 tablespoon water (110°F)
Baking spray
White corn meal (optional)

  1. Lightly spray a six-bun hamburger bun pan** (each bun form is about 4½ inches in diameter) or six 4½-inch pie pans with baking spray and lightly "flour" with white corn meal (or rice flour).
  2. Mix all dry ingredients in large bowl of electric mixer. Pour warm water (110°F) and canola oil into mixing bowl; mix until just blended. Scrape bowl and beaters and then beat at high speed for 2 minutes.
  3. Spoon dough into prepared pan and spread it out to the edges with a spatula. Carefully smooth and flatten top of buns with a butter knife. Cover with a light cloth and let rise in a warm place (about 80°F) for about 20 minutes. Muffins should be approximately double in height.
  4. Place shelf in middle of oven. Preheat oven to 375°F while muffins are rising.
  5. Bake muffins in the pan for about 15 minutes. Muffins should be very light in color and cooked through. Remove from pan and cool on a rack for 15 minutes. Open each muffin by piercing it with a fork around the edges, carefully pull it apart, and toast to desired crispness. Serve with butter or jam.

Cook's Notes:
Muffins can be prepared in advance: cook according to directions. Remove from oven and allow to cool on a rack. Wrap well in plastic wrap and then foil. Store in refrigerator for up to two days or freezer for up to three weeks).

Dry ingredients can be mixed ahead and stored in plastic containers for future use. But do not add yeast until just ready to bake muffins.

* ½ cup millet flour, ¼ cup sorghum flour, ¼ cup cornstarch, ¼ cup potato starch, ¼ cup tapioca flour is the same as 1½ cups Food Philosopher® Bread Flour Mix A. The recipe specifies 1½ cups of Bread Flour Mix A, but you can use Bread Flour Mix B. The bread will be blander in flavor and lighter in color.

**Available in The Baker's Catalogue from King Arthur Flour (1-800-827-6836 or www.bakerscatalogue.com), as well as other local and online sellers.

Cinnamon Raisin English Muffins

Add 1¼ - 1½ teaspoons cinnamon to dry ingredients in Step 2. After beating dough for two minutes, add 1/3 cup raisins to dough and mix on low speed until completely distributed.

© 2007 by Claudia Pillow and Annalise Roberts

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