Tuesday, July 14, 2009
Gluten free english muffins
Look! We have nooks. We even have crannies!
Gluten free english muffins have arrived! Good ones! Rejoice!
Please forgive the wonky pictures. I am not used to cooking and taking pictures at the same time
I initially was going to use Alton Brown's recipe, because he is just all kinds of awesome. However, I decided to change it up a little.
First thing's first. You don't need fancy pants english muffin rings, or even tuna or pineapple cans. Aluminum foil and paper clips do just fine. Observe:
1 T. sugar
1 t. salt
1 T. olive oil
1 1/3 c. water, warmed
1 envelope yeast
1/4 t. sugar
2/3 c. brown rice flour
2/3 c. sorghum flour
2/3 c. potato starch
1/2 t. xanthan gum
1/2 t. baking powder
Comine the sugar, salt, and oil in a big bowl. Proof the yeast while mixing the rest of the ingredients in a smaller bowl. Pour the yeasty water into the big bowl, then mix in the dry ingredients. Stir well to remove lumps. I use a whisk.
This is more like a batter than a dough. Think of it as if you're making a really thick pancake. Same concept.
Let the batter rise for 30 minutes for regular yeast, 10 for rapid-rise. While it's rising, preheat a griddle to 300 degrees, or put a pan on medium low heat.
To make these babies:
Spray cooking spray inside the ring, including the ring itself. You don't want the muffin sticking. It's a pain in the ass to try and remove it if it's not greased. Sprinkle some corn meal inside. It will be bubbling and will smell awesome.
Use a ladle to pour in some batter. Use your discretion for how much, but remember they rise quite a bit. Sprinkle corn meal on top, too. Cover the pan and let them cook for 5-6 minutes. Here's how they look before cooking:
The only thing about english muffins, is they are time-consuming. I have started putting a movie on to watch while I'm waiting. You can also play with your [apparently] attention-starved cat, brush your teeth, change out the laundry, update your facebook status, do the dishes, etc. Just make sure you have a timer going.
Another thing: In-between batches, cover the bowl full of batter. The yeast will continue to rise, and the muffins will get more nookier and crannier. Yum.
Once one side is cooked, flip them. I use a spatula and kinda tilt the pan towards the muffin while I flip. You get the hang of it. They will look kinda like this.
Cover and cook them on the other side for 5-6 minutes. When they're done, remove them from the pan to a cooling rack. The ring should come off easily, ready to use again. Here is the finished product. They look like real english muffins!! The taste and texture are spot-on. So. Good.
I had to make these one-by-one, but if you have the means, go ahead and do it up in bigger batches.
Once they're cool, split them with a fork, not a knife, and enjoy them immensely. This recipe makes about 6 muffins.
Oh, I also found another praise-worthy recipe here at I Am Gluten Free, but have yet to try it.
Regardless of which recipe you use, you HAVE to make these. It's been way too long since you've enjoyed a good english muffin.
See, being gluten free isn't so bad. :o)