Gluten-Free English Muffins
Ingredients
The dough
-
1
cup
warm water (DIVIDED)
-
1
Tbsp
cane sugar
-
1 ½
tsp
active dry yeast
-
1
Tbsp
ground chia seeds
-
¾
cup
brown rice flour
-
½
cup
tapioca starch
-
⅓
cup
potato starch
-
⅔
cup
oat flour (DIVIDED)
-
1
tsp
sea salt
-
¼
tsp
baking powder
For cooking
-
2
Tbsp
cornmeal (DIVIDED, optional)
-
2
tsp
avocado oil
Instructions
- Activate the yeast by mixing warm water and sugar, then add the yeast and let it bloom.
- Whisk chia seeds into the yeast mixture and let it gel.
- In a separate bowl, combine the dry ingredients: brown rice flour, tapioca starch, potato starch, oat flour, and sea salt.
- Combine the wet and dry ingredients to form a thick dough and let it rise for one hour.
- Dissolve baking powder in warm water and mix it into the dough, letting it rest for another 30 minutes.
- Prepare a baking sheet with cornmeal and preheat the oven to 350°F (176°C).
- Shape the dough into 6 muffins and place them on the baking sheet.
- Cook the muffins in a skillet until browned on both sides, then bake in the oven for 10-15 minutes.
- Let the muffins cool and use a fork to split them open before serving.
Nutrition Facts (estimated)
Servings
6
Calories
197
Total fat
3.1g
Total carbohydrates
39.4g
Total protein
3g
Sodium
413mg
Cholesterol
0mg
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