We try to have a special breakfast every Sunday since it is the only day where we are not running off to work or errands. This Sunday my family gladly accepted a late breakfast because I was making gluten-free English muffins (English muffins had been cut out when we started removing gluten from our diets). The muffins are easy to make, delicious and were a big hit this morning. They were served with a small amount of butter and honey — along with a side of kefir and herbal tea.
- 1 cup sorghum flour
- 1 cup potato starch
- 1/2 cup millet flour
- 2 tsp guar gum
- 1 tsp sea salt
- 1 cup warm water (110 to 115 degrees)
- 1/2 cup room temperature almond milk
- pinch of raw sugar
- 2 1/2 tsp active dry yeast
- 4 tbsp olive oil
- 2 tbsp honey
- 2 large eggs
- Whisk together the flours, guar gum and sea salt.
- Mix the warm water and room temperature almond milk; add the raw sugar and yeast and stir. Set aside until the yeast begins to bloom.
- Add the bloomed yeast to the dry ingredients. Add the oil, honey and eggs. Mix thoroughly. It will be more like a thick muffin batter than a bread dough.
- Allow the dough to rest for a few minutes.
- Spoon the dough into eight English muffin rings, and smooth out the dough with the back of a wet spoon.
- Place the baking sheet into a warm oven and allow the dough to rise until it is double in height (15 – 20 minutes).
- Bake in the center of a 350 degree oven for about 20 -25 minutes, until firm and slightly golden.
- Remove and cool on a wire rack.
- Fork split in half, and toast.
- Wrap leftover muffins in tinfoil and freeze for another meal or two.
Source: Glutenfree Goddess