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GLUTEN FREE ENGLISH MUFFINS Without the Oven or English Muffin Rings
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- เผยแพร่เมื่อ 14 ส.ค. 2024
- This Gluten Free English Muffin Recipe from The Loopy Whisk came out great! They looked and tasted like regular English Muffins and even had all the nooks and crannies!
The recipe was pretty easy to make and you didn’t need any English Muffin rings to make them. The recipe was also egg free if that’s not allowed in your diet.
I have had so much success with recipes from Kat over at The Loopy Whisk and this was another one to add to the list!
Resources and links mentioned in this video:
Baked to Perfection Kat’s Cookbook - amzn.to/3RZUfSW
Psyllium Husk Powder, Now Supplements, 24 oz - amzn.to/3CazJI0
Bob's Red Mill Finely Ground Tapioca Flour - amzn.to/3Dcp94P
Bobs Red Mill Millet Flour, 20 oz. - amzn.to/3SdKP7N
Bobs Red Mill - Sweet Sorghum Flour Gluten-Free -amzn.to/41TjX01
Silicone Pastry Mat - amzn.to/3ekJomN
Ingredients:
20 g (4 Tbsp) Whole/Rough Psyllium Husk (If Using Psyllium Husk Powder, Use Only 17g.)
360 g (1½ Cups) Lukewarm Water
160 g (1⅓ Cups + 1 Tbsp) Tapioca Starch (You Can Use an Equal Weight of Cornstarch (US)/Cornflour (UK), Potato Starch or Arrowroot Starch Instead.)
140 g (1 Cup + ½ Tbsp) Millet Flour, Plus Extra for Flouring the Surface (You Can Use an Equal Weight of Finely Milled/Ground Brown Rice Flour Instead.)
120 g (¾ Cup + 3 Tbsp) Sorghum Flour (You Can Use an Equal Weight of Light Buckwheat Flour, White Teff Flour or Oat Flour Instead. Use The Latter Only If You're Not Sensitive to Oats.)
25 g (2 Tbsp) Caster/Superfine or Granulated Sugar
8 g (2½ Tsp) Instant Yeast (If Using Active Dry Yeast, Use 10g.)
8 g (1½ Tsp) Salt
120 g (½ Cup) Whole Milk, Lukewarm
20 g (1½ Tbsp) Neutral-Tasting Oil
10 g (2 Tsp) Apple Cider Vinegar
Cornmeal, For Dusting
Full Recipe: theloopywhisk....
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00:00 | Intro
00:26 | Initial Recipe Notes
02:20 | Making the Gluten Free English Muffin Dough
07:33 | Shaping the Dough
13:53 | Cooking the Gluten Free English Muffins
18:00 | Tasting and Recipe Notes
22:41 | Outro
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I made this recipe with your assistance today. Thanks! I also made Loopy Whisk’s GF naan bread as well. The only thing I changed in both recipes is I lightly sprayed olive oil (Not the kind in a can, but real olive oil from a sprayer) on the pan as I was having dryness and burning issues. This took care of it very well. I’m eating real bread and it’s awesome!
I need to try her naan bread recipe. I have not made it yet. I'm happy that the English Muffins worked well for you. She has some really good recipes.
I am totally impressed with this recipe!!!! Great job Jamie!!!! I have not purchased sorghum of millet flours as of yet, but have brown rice flour and oat flour on hand!!! TY!!!
Thank you Jennie! I really liked them. If you make them with the gluten free flour swap outs let me know how they work out. Her recipes have been really good so I'm curious to see how they work when the flours are swapped.
I’m excited about this recipe! I miss having good English Muffins. Thank you Jamie!
Hi Donna! Nice hearing from you. These came out great! Not hard to make. Tara and I have decided they take a little longer in the toaster than the ones with gluten or the ones she get's from trader joes but in regards to taste.....AMAZING!
Thanks so much for this video! I haven’t found a good English Muffin yet, so I’m anxious to try this recipe. Your tutorial helps a lot.
I'm glad you found the video helpful Erin. This recipe was really good. The taste and texture was great. Thank you for watching.
I love English muffins. You can use buttermilk instead of milk and vinegar in the recipe, combine the milk and vinegar measurement, so 130g of buttermilk, add more if needed.
I would cook low and slow, then cover the pan so they steam on low heat. Great job on your first attempt.
OH! I love the buttermilk swap idea for those! I bet that would give them a great taste as well. FYI, I filmed an egg substitue video so I plan on scheduling that to post in the next week or so. I appreciate you sharing your thoughts about that a week or so ago when we were messaging about it.
@@SavorySaver Great, I look forward to the video!
The only gf English muffins I’ve made are from your older video for making one at a time in the microwave. Honestly, I’ve thoroughly enjoyed those because you can whip one up in no time for breakfast and it’s fresh and hot.
The ones you’ve made here do look good, and I’m going to save this recipe. 😉
Thanks for this video, Jamie!
-Brenda
I'm so glad those have worked well for you.
Great video. I love her recipes. Am following your channel now.
Thank you. Yes, She has some GREAT recipes!
Your awesome thank you
You're welcome. Thank you for watching Lisa.
Can you substitute almond milk for cow milk? Looks good!
While I have not tried it with almond milk I think it would be worth the try with this recipe. Thank you for watching.
Yes you can. I have done it (I love The Loopy Whisk recipes) and I got an amazing result with it. Just make sure you are using a brand with no chemicals on it. And unsweetened. Good luck and I hope I could help.
@@mariaizabelmelo8766 Great tips. Thank you so much for sharing them Maria!
The milk was fine, it curdled due to the vinegar. I hate it when that happens. Otherwise good job with the recipe, I miss English muffins. Other recipes I've tried are really not worth the hassle but this one looks much better
LOL....I needed that. You are so right about the vinegar. Thank you for keeping me in check. I know I sometimes miss stuff when I'm filming and cooking/baking but I did't even catch it while editing it! These came out really good. Tara likes them and the only thing she didn't like about them is that she said they seem to take longer to toast than the one she buys at the store.