English Muffins Recipe
Once you make this recipe for English muffins, you may not go back to store-bought versions. These English muffins lovely to have on hand in the freezer. If you split them before freezing you can just drop them into the toaster and toast. They’re delicious topped with a fried egg, a piece of Canadian bacon, and some Cheddar cheese. Broil until the cheese melts.
Preparation time: 20 minutes, plus rise time
Cooking time: 20 minutes
Yield: 8 servings
2 teaspoons cornmeal
1 cup (131 grams) High-Protein Bread Flour Mix (see recipe below)
1/2 cup plus 1 tablespoon plus 2 teaspoons (89 grams) White Flour Mix (see recipe below)
1/4 cup plus 2 teaspoons (41 grams) Whole-Grain Flour Mix (see recipe below)
3 tablespoons (30 grams) raw buckwheat flour
1 tablespoon plus 1 teaspoon sugar
1/2 teaspoon salt
2 teaspoons active dry yeast
3/4 cup water
Place eight 4-inch English muffin rings on a Silpatcovered (silicone) baking sheet. Sprinkle 1/4 teaspoon cornmeal into the rings; reserve the rest for later.
In a large bowl, combine the High-Protein Bread Flour Mix, White Flour Mix, Whole-Grain Flour Mix, buckwheat flour, sugar, salt, and yeast until the mixture is one color.
Add the water and beat well by hand.
Divide the dough evenly among the rings, smoothing the tops to level the batter. Sprinkle the tops with the remaining cornmeal.
Cover the dough with plastic wrap and let it rise for 1/2 hour.
Preheat the oven to 375 degrees F. Bake the muffins for 20 minutes, or until the internal temperature registers 190 to 200 degrees F. They won’t brown; that happens in the toaster!
Remove the muffins from the oven; let them stand for 2 minutes on the cookie sheet and then remove.
Per serving: Calories 139 (From Fat 8); Fat 1g (Saturated 0g); Cholesterol 0mg; Sodium 147mg; Carbohydrate 31g (Dietary Fiber 2g); Protein 3g.
High-Protein Bread Flour Mix
Preparation time: 20 minutes
Yield: 15 cups
4 cups (583 grams) brown rice flour
4-3/4 cups (583 grams) sorghum flour
4-1/2 cups plus 2 tablespoons plus 2 teaspoons (583 grams) millet flour
1-1/4 cups minus 2 teaspoons (155 grams) white bean flour
1/2 cup plus 2 tablespoons (74 grams) garfava flour
In a large bowl, combine all ingredients and mix until they’re one color.
Store in a large container at room temperature for no longer than one month.
Note: This mix will keep in the freezer for six months.
White Flour Mix
Preparation time: 10 minutes
Yield: 18 cups
5-1/2 cups (685 grams) tapioca flour (also known as tapioca starch)
8 cups (1,370 grams) potato starch
4-1/2 cups minus 1 tablespoon (685 grams) sweet rice flour (glutinous rice flour)
In a very large bowl, combine all ingredients and blend using a wire whisk until they’re a single color.
Store in an airtight container and use in recipes.
Note: For accuracy and best results, weigh out the flours for this mix and weigh the mix when you use it in recipes. One cup of this mix weighs 148 grams.
You can find glutinous rice flour at local Asian markets.
Whole-Grain Flour Mix
Preparation time: 10 minutes
Yield: 14 cups
4-1/2 cups minus 1 tablespoon (600 grams) brown rice flour
4-3/4 cups plus 2 tablespoons (600 grams) sorghum flour
3-1/4 cups minus 1 tablespoon (400 grams) millet flour
1-3/4 cups (275 grams) sweet rice flour
In a large bowl, combine all ingredients until the mixture is one color. Use a wire whisk to stir for best results.
Store in an airtight container and use in baking recipes in place of flour.
Note: Weigh these flours instead of measuring them by volume. You end up with much better results, and you find that with a little experience, weighing is faster than measuring by cups. One cup of this mix weighs 135 grams.