Sunday, December 27, 2009

Muffin Bread (GF)

These soft, moist, small breads are really tasty, and something I would recommend to everyone ! They are based on the recipe for English Muffins from Hey, That Tastes Good! I've made something like these before, but this batch turned out even better ! A real hit. I'm going to bake these for New Year's Eve, to go with the soup, for the whole family. Perhaps some sunflower seeds would be tasty too... Yes, I think that would be nice :-) I hope they will turn out as fine as these did. Always hard to predict, gluten-free bread-baking ;-)

Furthermore, I want to wish you all a very Merry Christmas, and a Happy New Year ! I hope 2009 was a fine year for everyone, and 2010 will be even better...

Now on to the recipe.

English Muffins

• 1/2 cup buckweat flour
• 1/4 cup brown gluten-free bread mix (I used "Finax")
• 1/2 cup tapioca starch
• 1/4 cup corn starch
• 1/2 t salt
• 1 T sugar
• 2 t instant yeast
• 1 t olive oil
• 3/4 cup hot water

Blend the dry ingredients, then add the oil and water. Stir until blended, then beat about 2 minutes. Lightly oil your English muffin tins, sprinkle coarse cornmeal in the bottoms. Divide the batter between the tins. Let rise for about 20 minutes and preheat the oven to 190°C. Bake the muffins for 15 minutes.