As a mom, there are a few things I always like to have on hand.
A few examples are frozen (homemade) pizza dough, organic apples and Cliff Bars.
Another thing I always like to have – either fresh or in the freezer – is these English Muffins.
Sadly, these babies seem to go just about as quickly as I can make them.
They are just so darn good that even my hubby – who could generally be categorized as a bread hater – can’t pass them up. I’ve been making these for a few months now, and the kids still cheer when they realize I’m making them.
I love that not only do they work great as a quick breakfast, but they are also sensational for sandwiches and veggie burgers. They are a little bit of work to make, but they make a dozen and freeze well, so I’ve always found the effort well worth it. I just bought more muffin rings so that I could double the recipe and stock my freezer.
This recipe is adapted from The Healthy Gluten-Free Life, which is a FABULOUS gluten free cookbook. (Though vegans & vegetarians should be aware that it has loads of meat recipes that will be wasted on you.)
Inspired by Healthy Gluten Free Life
- 2 cups warm water (105 to 110 degrees)
- 2 tablespoons maple syrup
- ½ tablespoon active dry yeast
- 1/3 cup melted coconut oil
- ½ tablespoon raw apple cider vinegar
- ¼ cup hot water
- 1 cup Sorghum Flour
- 1/2 cup toasted Quinoa Flour
- ½ cup extra fine brown rice flour
- ¾ cup potato starch
- 1/3 cup tapioca starch
- 2 ½ teaspoons xanthan gum
- ½ tablespoon sea salt
- 1 cup cooked quinoa
- In a medium bowl combine water, maple syrup and yeast. Set aside to proof for 5 to 10 minutes.
- In the bowl to your stand mixer, combine sorghum flour, quinoa flour, brown rice flour, potato starch, tapioca starch, xanthan gum and sea salt. Mix well with a wire whisk. Add cooked quinoa and stir to combine.
- Line two baking sheets with parchment paper. Spray 12 English muffin rings with olive oil spray or coat with vegetable shortening. Don’t be stingy with the oil or your muffins may stick! Place prepared muffin rings on the parchment lined baking sheets.
- Preheat oven to Proof setting or 175 degrees.
- When the yeast mixture is frothy, add it , the coconut oil, apple cider vinegar and remaining water to the dry ingredients.
- Fit your stand mixer with a paddle attachment and blend on medium high for 3 minutes. The dough will be wet and spreadable.
- Using a 1/3 cup measure scoop dough into prepared muffin rings. Using a cool wet spoon, smooth the tops. Place the baking sheet in the oven and allow to rise for 15 minutes.
- Remove from oven and preheat oven to 425. Bake for 40 minutes , rotating trays half way through. Check during the last 10 minutes and cover with foil to prevent over browning.
- Cool on the tray for 15 minutes and then remove muffing from rings and allow to cool completely.
- May be frozen.
Makes 12 muffins. Calories 226, Fat 7.4g, Carbohydrates 37.1g, Protein 3.2g, Cholesterol 0mg, Fiber 2.1g, Sodium 238mg, Sugars 2.5g