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Gluten-Free English Muffins

Gluten-Free English Muffins Recipe

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."
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Prep Time 20 mins
Cook Time 25 mins
Course Breakfast
Cuisine Gluten-free
Calories 555.1 kcal

Ingredients
  

  • 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

Instructions
 

  • 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.

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Nutrition

Serving: 152gCalories: 555.1kcalCarbohydrates: 93.2gProtein: 10.4gFat: 15.5gSaturated Fat: 1.4gSodium: 350.3mgFiber: 4.3gSugar: 7.5g
Keyword < 60 Mins, Breads, Free Of..., Yeast
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