Wholegrain English Muffins with Teff and Sourdough. (gf)
Gluten Free, Wholegrain Bread Rolls with Sourdough
Equipment
Ingredients
- 120 g (4.23 oz) buckwheat flour
- 80 g (2.82 oz) rice flour
- 60 g (2.12 oz) teff flour
- 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
Instructions
- 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.
Notes
Don't forget to toast them before eating! They need a higher toaster setting then wheat bread, or toast them twice! Most gluten free bread doesn't taste good without toasting, especially without additives and without high starch content. It is possible to make a different type of bread with this dough. The english muffins are also good for freezing.
Nutrition Facts
Wholegrain English Muffins with Teff and Sourdough. (gf)
Amount per Serving
Calories
157
% Daily Value*
Fat
2
g
3
%
Polyunsaturated Fat
1
g
Monounsaturated Fat
1
g
Sodium
468
mg
20
%
Potassium
160
mg
5
%
Carbohydrates
31
g
10
%
Fiber
4
g
17
%
Protein
5
g
10
%
Calcium
68
mg
7
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
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