Friday, October 11, 2013

Gluten Free Sourdough English Muffins (part V)

English Muffins

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

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