|Nutritional Guidelines (per serving)|
|Servings: 8 Muffins (8 servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 15g||19%|
|Saturated Fat 5g||27%|
|Total Carbohydrate 24g||9%|
|Dietary Fiber 2g||8%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Gluten-Free English Muffins taste and look like delicious, yeasty traditional English muffins. This recipe is made with a convenient gluten-free flour mix and wholesome light buckwheat flour. The muffins are gluten, dairy, soy, nut and egg-free, ideal for those with multiple food intolerances.
The batter is prepared in a food processor making this a really fast and easy recipe. I used Jules' All-Purpose Gluten-Free Flour Mix in this recipe with great results, and the recipe itself was adapted for gluten-free cooks from a recipe which appears in The Birkett Mills Buckwheat Cookbook, "Buckwheat-Honey Batter Bread."
- 1/3 cup water (warm: 105 degrees F)
- 1/8 teaspoon ginger (ground)
- 1 teaspoon sugar
- 1 tablespoon yeast (active dry)
- 1 cup water (warm: 105 degrees F)
- 3 tablespoons honey
- 2 1/4 cups flour (all-purpose gluten-free. I used Jules' All-Purpose Gluten-Free Flour Mix)
- 1 1/4 cups flour (light buckwheat)
- 1 1/2 teaspoons salt
- 1/2 teaspoon guar gum (or xanthan gum)
- 6 tablespoons shortening (vegetable, room temperature. I used Spectrum All-Vegetable Shortening)
- 1/4 cup coconut milk (to brush on top of muffins before baking)
Note: Use vegetable shortening to grease a hamburger bun tin or large muffin tin. If you don't have one of these baking tins, you can use a regular muffin tin. You will end up with smaller- and more English Muffins.
Preheat oven to 350° F / 176° C
Combine ginger, yeast, and sugar in 1/3 cup warm water. Let yeast stand (proof) for about 10 minutes.
Using a food processor fitted with a metal blade, combine yeast mixture, 1 cup warm water, honey and all-purpose gluten-free flour mix and pulse several times, just until well combined.
In a small bowl whisk buckwheat flour with salt and pour into food processor bowl. Add vegetable shortening and pulse several more times, just until the batter is combined and smooth.
Use a 1/2-cup measuring cup or 1/2-cup capacity ice cream scoop to fill bun or large muffin tins. If you are using a regular size muffin tin, fill each muffin cup about 2/3 full.
Cover muffins lightly with a damp paper towel and allow to rise in a warm location for 30 minutes. Lightly brush tops of muffins with coconut milk.
Bake for about 25 minutes or until the muffins are lightly golden. Allow to cool slightly before cutting in half. Use a serrated knife to cut.
Reminder: Always make sure your work surfaces, utensils, pans, and tools are free of gluten. Always read product labels. Manufacturers can change product formulations without notice. When in doubt, do not buy or use a product before contacting the manufacturer for verification that the product is free of gluten.