Gluten-Free Buckwheat and Honey English Muffin Recipe
"Gluten-Free English Muffins taste and look like delicious, yeasty traditional English muffins. This recipe is made with a convenient gluten-free flour mix and wholesome light buckwheat flour. The muffins are gluten, dairy, soy, nut and egg-free, ideal for those with multiple food intolerances. The batter is prepared in a food processor making this a really fast and easy recipe. I used Jules' All-Purpose Gluten-Free Flour Mix in this recipe with great results. Adapted for gluten-free cooks from a recipe which appears in The Birkett Mills Buckwheat Cookbook, "Buckwheat-Honey Batter Bread."..."
INGREDIENTS
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1/3 cup warm water (105 degrees F)
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1/8 teaspoon ground ginger
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1 teaspoon sugar
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1 tablespoon active dry yeast
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1 cup warm water (105 degrees F)
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3 tablespoons honey
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2 1/4 cups all-purpose gluten-free flour mix (I used Jules' All-Purpose Gluten-Free Flour Mix)
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1 1/4 cups light buckwheat flour
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1 1/2 teaspoons salt
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1/2 teaspoon guar gum OR xanthan gum
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6 tablespoons room temperature vegetable shortening (I used Spectrum All-Vegetable Shortening)
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1/4 cup coconut milk to brush on top of muffins before baking
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