No-Wheat English Muffins

Gluten Free Breakfast Recipes

2 c. rice flour 2 c. tapioca flour 2/3 c. dried milk 3 1/2 tsp. xanthan gum 1 tsp. salt 2 yeast cakes or 2 Tbsp. dry yeast 1 c. lukewarm water 1 Tbsp. sugar 3 Tbsp. shortening 1/2 c. hot water 4 egg whites, at room temperature

Who says you have to give up a breakfast of English muffins with a little marmalade just because you're giving up wheat? Note: On English muffins: if you find that while rising the muffins don't hold their shape, you may need to invest in "muffin tins" - rings that cut the muffin dough and stay with their dough circle through the cutting, rising, and baking process. You'll need 12. To improvise, try a short can, like tuna fish or water chestnuts come in - cut off both ends and wash thoroughly. Unless you particularly like tuna fish and are only making English muffins so that you can have yourself a nice tuna melt. In a large bowl combine rice flour, tapioca flour, dried milk, xanthan gum, and salt. In separate bowl, combine yeast with lukewarm water - just as warm as a baby's bottle - and 1 Tbsp. sugar. Melt the shortening in the hot water. In a mixing bowl, blend dry ingredients on low, then add hot water-shortening mixture. Add egg whites, blend. Make sure the batter isn't too hot, then add yeast mixture. Beat on high about 5 min. Spread a board (or wax paper or your clean countertop) with rice flour. Take half the dough and place it on the prepared surface. Sprinkle some rice flour on top, then roll out to about 1/2 in. (1.25cm) thick. Use a biscuit cutter or other round cookie-cutter-like object to cut circles of dough. Place circles on greased baking sheets. Repeat with the other half of the dough. Cover with a towel and let rise 45 min. to 1 hour. Preheat oven to 350°F. Place sheets in oven and bake at 350°F for 20 min. Then use a spatula to flip the muffins. Bake 20 more minutes. Move to a rack to cool. Makes 1 dozen.

Submitted by Gretchen Grant
Contributed on: Thursday May 10th, 2007 and modified on Sunday May 20th, 2007