English Muffins

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Our Gluten Free English muffins are light and fluffy with a classic sprinkling of cornmeal

Ingredients

Dry

200g Anything But Ordinary Plain Flour

160g Tapioca Starch

1 teaspoon salt

2 teaspoons fine cornmeal (polenta)

Wet

250mls milk

40g butter

80mls warm water

1 teaspoon sugar

3 teaspoons active dry yeast

2 egg whites

Method

In the bowl of a stand mixer sieve the Anything But Ordinary Plain Flour, tapioca starch and salt.

In a small saucepan heat the milk and butter and stir until boiling. Immediately pour into the dry ingredients and beat until there are moist clumps of dough. It will come together in the next stage. Set aside to cool while preparing the yeast mix.

Put the lukewarm water (110degrees Fahrenheit/43degrees Celsius) in a jug and stir in the sugar to dissolve. Add the yeast and whisk. Cover and set aside for 15 minutes til frothy.

Pour into the flour mix and with beaters on low speed mix together for a minute. The dough will be quite stiff. Scrape down the sides of the bowl and the beaters and using your hands bring the dough into a large ball. Cover the bowl with a cloth and put in a warm place to double in size. This generally takes an hour.

Add the egg whites and beat again for a minute. Preheat the oven to 170 degrees Celsius. Sprinkle some cornmeal on a tray large enough to hold ten muffins.

Preheat electric frying pan to medium low (3-4 on dial), grease some muffin/crumpet rings with butter and put in the pan to heat. Smear some butter to grease the pan inside each ring. Sprinkle a little cornmeal in each ring. Scoop in a third of a cup / 80g of mix in each ring, level the dough and cook for 6-7 minutes. Sprinkle some more cornmeal on the tops of each muffin then using a flat egg slice or spatula carefully turn the muffins over. It is easier to do this if you hold the rings with some tongs at the same time as turning to keep the rings in place and the dough contained. Cook for another 5 minutes then move them to the prepared tray and remove the rings. Butter the rings again and repeat this process until you have ten muffins. Bake in the oven for 6-8 minutes, then turn each muffin over and bake for a further 6-8 minutes til cooked through. Remove from oven and cool on the tray on a wire rack.

If you don’t have an electric frying pan, use a heavy based pan over medium low heat and test one muffin first for a temperature that will cook each side without burning the bottom.

To serve cut the muffins in half (you can fork split them if you like), toast to desired crispness and spread with butter and jam or honey. They are also delicious topped with smashed avocado and salt and pepper. Best eaten within a couple of days or split them first before storing in the freezer for a couple of months.

Dairy Free option - substitute milk of choice and dairy free butter or coconut oil.