1 cup starter
¾ cup GF multi-blend flour
¾ cup potato starch
1 ¼ tsp. salt
1 ½ tsp guar gum
½ tsp SAF yeast
Add ¼ to ¾ cup water to get a thick batter (amount of water will depend on thickness of starter)
Grease English muffin ring molds. Place each ring on a small piece of parchment paper. Dust bottoms with Teff grain. Fill ½ way full. Let sit 1 ½ hour-2 hours.
Once the muffins have sat, preheat a cast iron skillet. Move one ring at a time carefully into pan. Cook each side for 7-10 minutes until brown.
Muffins are done when internal temperature reaches 210 degrees. If both sides are brown and they are not done cooking, place in preheated oven (400 degrees) for 6-10 minutes.
These will fork apart and have wonderful nooks and crannies. Great toasted with peanut butter and jelly.
|You can free form them as well|