Wednesday, June 15, 2011

Gluten Free English Muffins

I never plan lunch. Usually we have leftovers, or pbj if there's bread, or ham and pickles... if there's no bread. LOL. But we always eat, don't worry, I don't starve my kids, or myself!

Today was  one of those days - no bread, no leftovers, no thawed meat, the only thing in the fridge right now is some fruit. I would have to make something... but what? I thought I'd find a recipe for some sort of quick bread that the kids could put peanut butter and jelly on.

So I searched for a gluten free english muffin, and I found an awesome recipe! It was fairly quick and really easy. And, the kids got to have english muffin pizzas for lunch! Much better than pbj. Emma kept saying how much she liked them. :) Sorry, no pizza pictures, they didn't last long enough.

(Here's the link to the recipe)


*I used a flour blend of brown rice flour, potato starch, and tapioca starch. A total of 1 1/2 cups for the recipe.
*I don't have english muffin rings, so I made mini ones in my muffin tin. I got 12 mini english muffins using my handy-dandy cookie scoop - 1 very well rounded scoop for each muffin. Using well greased fingers, pat the dough evenly in the  tin. Cooked for 10 minutes on 375. These were the perfect size for the kids.
*After they are cooled down, I stuck a fork around the sides and they split right open. They had a great typical english muffin texture.
*These muffins don't get brown when they are cooked, don't worry about it. :)

This recipe took about an hour total, start to finish. 10 minutes to mix and get in the pan, 30 minutes to rise, and 10 minutes to bake! Well, that's 50 minutes, add 10 minutes for cooling! :) I already made a second batch today! I will definitely be keeping these on hand in the freezer for quick lunches (i.e. mini pizzas!) and snacks!