I don’t normally eat gluten free, but I agreed to try an acceleration diet with Fit Yummy Mummy for 12 days. Part of the diet is gluten free and uncultured diary free, so I’m experimenting. These English Muffins turned out good, but next time I will roll them thinner (about 1/2 inch instead of 1 inch thick so they can cook all the way through.) I used what I had on hand, but you can make substitutions as you wish.

I get frustrated when searching for gluten free recipes because many of them contain ingredients such as tapioca starch, potato flour, and corn flour. These are non-nutritive starches that congeal well, but are basically garbage for your body. So you won’t find any of those things in my recipes.

Xanthan gum is the odd ingredient here.  It is an investment to start with (about $21 for a  1lb bag) but is essential to helping the dough hold together in the absence of gluten.

Gluten Free English Muffins

1 cup whey (leftover from Greek yogurt making–or substitute milk, or buttermilk)
1 cup warm water
3 Tablespoons butter (or coconut oil), melted
1 teaspoon salt
2 Tablespoons honey (or brown sugar)
1 Tablespoon yeast (or 1 packet which is slightly less)
2 cups brown rice flour (I ground long grain brown rice in my grain mill)
1 cup teff flour
1 cup quinoa flour
2 Tablespoons xanthan gum (I bought mine at Amazon.com)

I didn’t want to heat my whey because it’s full of probiotics that will work for good on the flours while the dough rests.  It would be nice to bring it to room temperature naturally if yo have time for that.  Mix the whey, warm water, butter, salt and honey (or sugar) in a bowl.  In your mixer bowl combine the flours, xanthan gum, and yeast.  While the mixer runs slowly, pour the liquid ingredients in with the flours and stir until just combined.  Press into a ball and let rest covered with a towel for 1 hour or until doubled.

With moist hands, pat the dough 1/2 in thick (without punching dough down.)  Dough will feel more like biscuit dough than bread dough.  Cut with a 3 inch biscuit cutter and place on a cookie sheet sprinkled with cornmeal to rest. (About 18 rounds) Let the rounds rise for 30 minutes to an hour.  Place the rounds on a skillet or griddle preheated to 300 degrees.  Cook for 10 minutes on one side, then flip and cook for 10 minutes on the other side.  Split with a fork and eat with butter and jam.