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Gluten-Free English Muffins Recipe With Rice Flour And Tapioca Flour

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GlutenFree English Muffins Recipe Simply Quinoa
GlutenFree English Muffins Recipe Simply Quinoa from www.simplyquinoa.com

Description:

This recipe is perfect for those who follow a gluten-free diet but still want to enjoy the delicious taste of English muffins. Made with rice flour and tapioca flour, these gluten-free English muffins are easy to make and have a fluffy texture that is perfect for toasting and enjoying with butter, jam, or your favorite toppings.

Prep Time:

The prep time for this recipe is approximately 10 minutes.

Cook Time:

The cook time for this recipe is approximately 15 minutes.

Ingredients:

  • 1 cup rice flour
  • 1 cup tapioca flour
  • 1 teaspoon salt
  • 2 teaspoons sugar
  • 1 tablespoon active dry yeast
  • 1/2 cup warm water
  • 1/2 cup warm milk
  • 2 eggs
  • 2 tablespoons olive oil

Equipment:

  • Mixing bowl
  • Measuring cups and spoons
  • Whisk
  • English muffin rings
  • Frying pan

Method:

  1. In a mixing bowl, whisk together the rice flour, tapioca flour, salt, and sugar.
  2. In a separate bowl, combine the active dry yeast with warm water and let it sit for 5 minutes.
  3. Add the warm milk, eggs, and olive oil to the yeast mixture and whisk together.
  4. Pour the wet ingredients into the dry ingredients and mix until well combined.
  5. Cover the bowl with a cloth and let the dough rise in a warm place for 30 minutes.
  6. Heat a frying pan over medium-low heat and lightly grease it with oil.
  7. Place English muffin rings in the pan and fill them with the dough, about halfway up.
  8. Cover the pan with a lid and let the muffins cook for 5-7 minutes on each side, or until lightly browned.
  9. Remove the muffins from the pan and let them cool for a few minutes before removing the rings.
  10. Toast the English muffins and enjoy!

Notes:

  • If you don't have English muffin rings, you can use cookie cutters or the rim of a large glass to shape the dough.
  • Make sure the frying pan is not too hot, or the muffins will cook too quickly on the outside and remain raw in the middle.
  • You can store the English muffins in an airtight container for up to 3 days or freeze them for up to 3 months.

Nutrition Info:

  • Serving size: 1 English muffin
  • Calories: 161
  • Total fat: 5g
  • Saturated fat: 1g
  • Cholesterol: 47mg
  • Sodium: 253mg
  • Total Carbohydrates: 24g
  • Dietary Fiber: 1g
  • Sugars: 2g
  • Protein: 4g

Recipe Tips:

  • Make sure the water and milk are warm, but not hot, or they will kill the yeast and prevent the dough from rising.
  • You can add herbs, cheese, or other flavorings to the dough, depending on your taste preferences.
  • If you want a crispier crust, you can toast the English muffins in the oven for a few minutes after frying them.

Enjoy your delicious gluten-free English muffins!


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