English Muffins (GF)

Gluten-free bread isn't my thing. It really isn't. Oh, how I loved good old gluten-full bread ! How delicious that was... That's one of the hardest things for me, being gluten-free. Baking cookies, or cake, or whatever: not a problem, and most of the time just as delicious. Pasta, or pizza, more difficult, but I manage. But bread ... Oh, god, help me ! You see, I don't succeed in baking a good gluten-free bread. It just doesn't work out for me. Besides, even if I bake an acceptable bread, it won't be the same, it won't be as good, as regular, gluten-full bread.

Now, I needed something bread-like for lunch. And I had just bookmarked a post about English muffins. Yeah, I had to try that. And these actually are pretty good :-)

I based myself on a recipe of Heythattastesgood. You can find her recipe here.

English muffins

Ingredients:

• 125ml (1/2 cup) rice flour
• 62ml (1/4 cup) quinoa flour
• 125ml (1/2 cup) tapioca starch
• 62ml (1/4 cup) potato starch
• 1/2 teaspoon salt
• 1 tablespoon sugar
• 1 teaspoon yeast
• 1 teaspoon olive oil
• 200ml hot water

Mix the dry ingredients, then add the oil and the hot water. Stir until blended. Then whisk or beat the mixture for about 2 minutes. Slightly oil your muffin tin and dust it with quinoa flour (or cornflour, or ...). Put the batter in the tins (I got 6 muffins out of it). Let them rise for about 20 minutes. Bake the muffins for 15min in a preheated oven at 200°C.