GLUTEN-FREE ENGLISH MUFFINS
These really do look and taste like their gluten- and dairy-laden counterparts. Just don't expect quite as many nooks and crannies.
Provided by Barbara Kafka
Categories Bread Breakfast Brunch Bake Vegetarian Wheat/Gluten-Free Healthy Hominy/Cornmeal/Masa
Yield Makes 9 English Muffins
Number Of Ingredients 4
Steps:
- Combine the masa harina, water, and salt and mix well. Cover with plastic wrap and set aside.
- Allow the bread dough to rise in a warm place for an hour.
- Mix the masa harina dough and the White Bread dough together by hand until uniform. Place a 10-inch nonstick skillet over medium heat. Scoop out 1/3 cup dough at a time and roll it into a 2-inch ball. Place 4 or 5 balls in the pan at a time (evenly spaced apart and not touching) and flatten slightly with the palm of your hand to form 3-inch discs. Cook for 5 to 7 minutes, then flip over with a spatula and cook for 5 to 6 minutes more, until dry to the touch on both sides.
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