Cooking with food intolerances

English Muffins July 31, 2011

I missed having English muffins for breakfast. They’re the perfect size for hamburger buns too.

1 1/2 c. light buckwheat flour

1/2 tsp. instant yeast

1 c. water


1/4 c. ground flax

2 Tbs. agave syrup or honey

3 tsp. instant yeast

2 Tbs. tapioca starch

2 tsp. corn-free baking powder

3/4 c. rice or coconut milk

2 Tbs. canola or olive oil

1 tsp. sea salt

3/4 c. fine rice flour

3/4 c. sorghum flour

2 tsp. karaya gum

Mix the first 3 ingredients. Let rise for 2-4 hours. Add remaining ingredients and mix well. Let rise for 1 hour. Cut into English muffin shapes with an English Muffin ring (3 3/4″ diameter); use tapioca starch to dust the cutting board. Let rise 1 hour. Dry fry on fry pan preheated to medium heat. Cook for 7 minutes on one side; flip and cook 5 minutes on the other side. Cool on rack. Makes 8.


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