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Gluten Free English Muffins




Source of Recipe


Stephanie (Ladybugsandbees)


Recipe Introduction


From Stephanie's Blog
http://glutenfreenaturally.blogspot.com/2009/04/gluten-free-cinnamon-raisin-english.html


List of Ingredients




3/4 Cup Sorghum Flour
1/4 Cup Potato Starch
1/4 Cup Tapioca Starch
1/4 Cup Corn Starch
1/2 tsp Celtic Salt
1 tsp Xanthan Gum
1 Tbs Sugar
1 tsp oil
1 scant Tbs Yeast
3/4 cup + 1 Tbs warm water
For Cinnamon / Raisin:
1 tsp cinnamon
1/4 cup raisins soaked in hot water to soften.

Recipe



Spray the cookie sheet and the English muffin rings with non-stick spray.

Mix all dry ingredients in bowl of mixer

Add water and oil; mix until just blended.

Scrape down the sides.

Beat on high for 2 minutes.

Spoon dough into rings.

Let rise for 20 mins or until double the size.

Bake at 375 degrees (preheated) for 15 minutes.

They should be barely brown.

Let cool and split.