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Ingredients
- Canteen GF English Muffins
- (Starring Alton Brown’s Science)
- ◾12 ounces gluten-free flour: (3 oz. superfine brown rice flour, plus 2 oz. gluten-free oat flour, plus 2 oz. superfine white rice flour plus 1.5 oz. millet flour plus 1 oz. sweet rice flour, plus 1.5 oz. potato starch, plus 1 oz. teff flour.
- ◾2 ounces dry milk powder
- ◾1 tablespoon sugar
- ◾1 teaspoon salt
- ◾one packet yeast – not rapid rise! (about 2 teaspoons)
- ◾1 large egg white
- ◾generous 8 oz. water, warm
- ◾1 tablespoon solid shortening
- ◾tablespoon or two of gluten-free cornmeal
Preparation
Step 1
In a stand-mixer bowl, weigh out the flours to a total of 12 ounces. The flours listed are what we like that gave us a good crumb, but feel free to use what you like best.
Zero out the scale, and weigh the milk powder into the same bowl and add the other dry ingredients. Using the paddle attachment, mix up the dry ingredients for about 15 seconds to incorporate it together. Use a low setting so you don’t dust the walls with flour.
In a glass measuring cup heat up the water and the shortening in the microwave for just a minute or until it is between 120 to 130 degrees. No hotter or you will kill the yeast. You want the shortening to melt in the water. Yes, greasy water. I do this while I’m measuring the flours because it always comes out too hot and has to cool down while the shortening is melting. Here is where the instant-read thermometer comes in handy.
While the mixer is running on low add the egg white and mix for a few seconds. Add the liquid once it is the right temperature and mix for about 3 minute on medium speed.
When you get up in the morning, ready to take on the last part of the muffin adventure – you’ll be happy the baking pans are ready. Using cooking spray, make sure each ring is well coated and place them all evenly on one parchment covered baking sheet.
Pour yourself some coffee. Drink.
Remove the bowl from the refrigerator. The dough will have risen and might have some gas bubbles visible, but ignore its rudeness. Place the bowl back on the mixer and using the clean paddle attachment, spin on medium speed for another 3 minutes.
Here’s the fun part. Turn the light on in the oven. Take the other parchment paper and place over the rings and place in the oven. Let rise for about an hour. We let it go to about an hour and twenty minutes – gluten-free flours need all the help they can get. They will rise and fill the rings.
Remove from the oven and preheat the thing to 400 degrees. Once at temperature, take the other baking sheet and place it on top of the piece of parchment covering the rings – right side up, not upside down. Double-decker-like.
Place in oven and time for 20 minutes.