Gluten-Free English Muffins

Eight muffins

These light and crunchy English muffins are delicious and vegan- no eggs or dairy. Milk and eggs will also work in this recipe, if you prefer.

ingredients

Whisk together dry ingredients:

1 cup sorghum flour
1 cup potato starch (tapioca starch will work)
1/2 cup millet flour
2 teaspoons xanthan gum
1 1/4 teaspoons fine sea salt

To proof your yeast:

1 cup water at 110 to 115 degrees F.
1/2 cup plain hemp milk (milk or non-dairy milk) at 110 to 115 degrees F.
1 pinch of raw sugar
2 1/2 teaspoon dry active yeast

Mix the warm water and milk; add the sugar and the yeast; stir. Set aside until the yeast begins to get poofy.
Add the proofed yeast and liquid into the dry ingredients.

Combine the dry and wet ingredients and add:

4 tablespoons light olive oil
2 tablespoons honey or agave nectar
Egg Replacer for 2 eggs (1/4 cup mixed with warm water)

directions

See full recipe on Karina’s Kitchen »

notes

You can also create this dough in your bread machine. Use the mix/dough cycle. Let it rest a bit in the machine; then spoon it into the muffin rings for rising.

Source: Karina’s Kitchen