GLUTEN-FREE ENGLISH MUFFINS

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Gluten-Free English Muffins image

From Celiac.com - "This recipe comes to us from Ellen Allard. Note: Make at your own risk--this recipe has not yet been perfected and comes out a bit chewy inside, but crispy outside. Please help us perfect this recipe by sending us any improvements that you make to it."

Provided by aramee

Categories     Yeast Breads

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 12

1 tablespoon yeast
1 teaspoon sugar
1 1/4 cups warm water
2 cups rice flour
2/3 cup potato starch
1/3 cup tapioca starch
1 teaspoon xanthan gum
1/2 teaspoon salt
1 tablespoon sugar
2 teaspoons sugar
3 egg whites
4 tablespoons canola oil

Steps:

  • Proof the yeast with the sugar and warm water.
  • Mix the white rice flour, potato starch, tapioca starch, xanthan gum and salt.
  • Combine the 1 tablespoon + 2 teaspoon sugar, egg whites, and canola oil.
  • Add yeast mixture. Beat to mix.
  • Add half of the flour mixture and beat until smooth. Add rest of the flour mixture and beat three minutes.
  • Spoon into English muffin rings sprayed with oil spray and let rise about 45-60 minutes for regular yeast and 25-35 minutes for quick rise yeast.
  • Bake 375F degrees for 20-22 minutes.

Nutrition Facts : Calories 555.1, Fat 15.5, SaturatedFat 1.4, Sodium 350.3, Carbohydrate 93.2, Fiber 4.3, Sugar 7.5, Protein 10.4

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