|I made a rustic pizza with my GF English muffin|
Flours and starches proportions are far more accurate in weight than they are in a dry measure. I realize that everyone does not have a digital kitchen scale so, I gave moth measurements. Remember, the weight measurement is more accurate.
|Weighing out the GF whole grain flour|
My next post will be a recipe for the Gluten Free Whole Grain Flour Mix. I will give credit where credit is due, my GF English Muffin recipe was largely inspired by Gluten Free Girl & I do use HER Gluten Free Whole Grain Flour Mix. It is the best GF flour mix, ever!
260 g. (13/4 C.) GF Whole Grain Flour Mix
75 g. (1/2 C.) Tapioca Starch
2 tsp. Xanthan Gum
1/2 tsp. Unflavored Gelatine
1 tsp. Sugar
1 tsp. Kosher Salt
11/4 tsp. Dry Active Yeast
1 C. Buttermilk
1 Lg Egg
1 TBSP Softened Butter
You will also need flour for dusting, corn is preferred, and oil for cooking.
Next, add all the wet ingredients and combine on a lower setting. Continue mixing until a ball has formed. This will not take long.
The dough will be slightly tacky to the touch.
After two hours, the dough should have doubled in size.
Turn out dough onto a lightly flowered surface, corn flour is great for this. Divide into six portions and gently form into muffins. Remember this is GF dough and we DO NOT kneed it. Being GF it will just laugh at you then fall apart if you try.
Place the muffins on a lightly greased surface, cover and leave to rise for one more hour.
I know this seems like a long time but, I promise they are well worth the wait.
These babies will be cooked on the stove top then baked in the oven so...Preheat your oven to 350F. In a lightly oiled pan cook each muffin for five minutes on each side. After the pan, bake the muffins for 8 minutes. Pan cooking gives the muffins their crusty outside while baking in the oven ensures the middle is done to perfection.
Cool on a rack, split and enjoy. there are numerous ways to consume these lovelies, you are only limited by your imagination.
|Pan cooked, love my cast iron|