Gluten Free Hawaiian Sweet English Muffins
2 cflour mix
1 tspxantham gum
1/3 cpineapple juice
1/3 cwater, warm
1/3 tspvanilla extract
1 1/2 tspactive dry yeast
1/4 cbutter, melted
How to Make Gluten Free Hawaiian Sweet English Muffins
- Grease 8 english muffin rings and place on parchment lined baking sheet.
Warm water add 1 tsp sugar and yeast allow to proof 5 minutes.
Mix flour , xantham and salt.
- Beat egg. Add pineapple juice, remaining sugar,ginger, vanilla and melted butter (can use coconut oil or combination of butter and cocnut oil).
Add proofed yeast mixture to egg mixture.
- Add 1 cup of flour mixture mix with wooden spoon. Once incorporated add remaining flour mixture.
Leave batter in bowl cover and let rise 1 hour. Yes this one has 2 risings but so worth it.
After an hour scoop into waiting english muffin rings and spread them evenly. Cover and let rise till top of rings.
Once they have risen to top. Bake in 350 oven for 25 minutes. Remove from oven and place on cooling rack to cool after removing rings.
Allow to cool completely before slicing. Enjoy