Homemade gluten free English muffins great for toasting
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English Muffins with Sourdough. (gf)
- 120 g (4.23 oz) buckwheat flour
- 80 g (2.82 oz) rice flour
- 100 g (3.53 oz) potato starch
- 2 tsp salt
- 15 g (0.53 oz) psyllium husk powder
- 300 g (10.58 oz) quinoa sourdough or rice sourdough (50%Water)
- 300 ml (10.14 floz) water
- 1 tsp olive oil
- fine flour for rolling e. g. buckwheat
- coarser flour for dusting e. g. rice
- Mix all the dry ingredients together with a whisk, until well combined.
- Add the sourdough and water and mix until lump free.
- Pour the oil on top and press into dough ball with a spatula.
- Leave in the fridge for about 2 days (20 to 36 h).
- Grease a baking tray and sprinkle with some flour.
- With some flour roll out the dough aprox. 0.6-0.8 in (1.5-2 cm) thick..
- With the cookie cutter, cut out circles and transfer to the tray. Continue with the rest of the dough. You will get aprox. 9 to 11 muffins.
- Place the muffins on the baking tray, dust them with flour and cover with a kitchen towel and leave them to rest for approx. 30 to 60 minutes.
- Put a pan on the stove on medium low heat, add 3 to 4 muffins at a time and put a lid on.
- Flip them over once they are light to medium brown. Cook for about 4/5 minutes on each side.
- Let the muffins cool on a rack for about an hour or longer. Then Slice in half, ready for toasting. Store in the fridge to keep them fresh.
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