Recipe: Gluten Free English Muffins with Quinoa

Ingredients

Combine warm water, maple syrup, and yeast in a medium bowl and let it proof for 5 to 10 minutes.
In a stand mixer bowl, mix the dry ingredients including the various flours, starches, xanthan gum, and sea salt.
Add cooked quinoa to the dry mixture and stir to combine.
Prepare baking sheets with parchment paper and grease muffin rings with olive oil or vegetable shortening.
Preheat the oven to the Proof setting or 175°F.
Once the yeast mixture is frothy, add it along with coconut oil, apple cider vinegar, and remaining hot water to the dry ingredients.
Mix the dough on medium high for 3 minutes until it becomes wet and spreadable.
Scoop the dough into the prepared muffin rings using a ⅓ cup measure and smooth the tops with a wet spoon.
Allow the dough to rise in the oven for 15 minutes.
Remove from the oven and preheat to 425°F.
Bake for 40 minutes, rotating the trays halfway through and covering with foil if necessary during the last 10 minutes to prevent browning.
Cool on the tray for 15 minutes before removing muffins from rings and allowing them to cool completely.

Servings

Calories

205

Total fat

Total carbohydrates

32g

Total protein

Sodium

299mg

Cholesterol

0mg