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Ingredients

active dry yeast: 1 Tbl
granulated sugar: 1 tsp
water: 1 1/4 cups (warm)
rice flour: 2 cups
potato flour: 2/3 cup
tapioca flour: 1/3 cup
xanthan gum: 1 tsp
salt: 1/2 tsp
granulated sugar: 1 Tbl
granulated sugar: 2 tsp
eggs: 3 (whites)
canola oil - for salads, woks and light frying: 4 Tbl

Gluten-Free English Muffins

Credit: Food.com

User rating:

  • Prep Time
    20 min
  • Cook Time
    25 min
  • Servings
    5 serving(s)

Tags

  1. Proof the yeast with the sugar and warm water.
  2. Mix the white rice flour, potato starch, tapioca starch, xanthan gum and salt.
  3. Combine the 1 tablespoon + 2 teaspoon sugar, egg whites, and canola oil.
  4. Add yeast mixture. Beat to mix.
  5. Add half of the flour mixture and beat until smooth. Add rest of the flour mixture and beat three minutes.
  6. Spoon into English muffin rings sprayed with oil spray and let rise about 45-60 minutes for regular yeast and 25-35 minutes for quick rise yeast.
  7. Bake 375F degrees for 20-22 minutes.

What else can I make with these ingredients?

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