I am referring of course to the assistant, who was in turn referring to my English Muffins. In truth, I couldn't decide what to call them. They remind me of English Muffins, with their tiny little craters that are perfect for melted butter to find their way into (of course I'm not eating butter these days, so that image just makes me sad). The assistant swears they have the taste and texture of biscuits. And this morning, when I toasted one with tuna, I decided it would make the perfect hamburger bun. Which suddenly leads me to think that if shaped differently, they might also make wonderful hot dog buns. (Hmm...)
Whatever they're called, they work. And they work without gluten, dairy, eggs, sugar, or yeast. Yeast was the big one for me here...I miss bread and rolls, but when I recently tried to make yeast bread for the cookbook, I could tell immediately that my body couldn't handle it. An instant head-cold, puffy face, cloudy head feeling came on. You know that feeling, right? It's not fun... So I've been leaving the yeast breads to Brittany, and focusing on yeast-free breads myself. Call me crazy, but I think this is one recipe where you won't even miss the yeast.
This particular recipe is a spin-off of another recipe you'll find in my book. I've been having so much fun with it that I couldn't wait for the book to come out to share it with you all. So I've adapted the book recipe into English Muffins (er...biscuits...hamburger/hot dog buns) for you all.
Give them a try. I think you'll be very happy.
Gluten-Free English Muffins (print friendly option)
180 grams blanched almond flour (1 1/2 cups)
115 grams potato starch (3/4 cup)
30 grams Bob’s Red Mill Mighty Tasty Hot Cereal (3 tablespoons plus 1 teaspoon)*
2 1/2 teaspoons xantham gum or guar gum**
4 teaspoons baking powder
½ teaspoon fine grain sea salt
1 1/2 cups water
1/4 cup oil***
*I love the texture that Bob's Red Mill Mighty Tasty Hot Cereal gives, but corn meal would work fine here too.
**A reader let me know that she successfully made these with 2 1/2 teaspoons of ground chia seed.
- Preheat oven to 400.
- Mix dry ingredients in a large bowl.
- Stir water and oil in a small bowl. Pour into dry ingredients, stirring until completely mixed.
- Grease a cookie sheet and scoop the batter up into heaping 1/3 cups. Makes 6 scoops. Bake for 40 minutes. You want the edges to begin to turn golden brown to make sure the insides are cooked thoroughly. Let cool for a few minutes before cutting in half.
This post is linked to Slightly Indulgent Tuesdays and Gluten-Free Wednesdays.