Tea Worthy English Muffins
After four valiant attempts we finally have a gluten-free English muffin we can toast with pride. An English muffin worthy of Sunday jam. Worthy of artisan organic peanut butter. A slather of mashed avocado. Or cream cheese and chives. And yes. Breakfast in bed.
These warm and golden delectables are too crispy-tender good to munch running to the bus stop or strapped in your car, cataloguing the priority of your daily tasks.
These muffins deserve a proper plate.
A mug of frothy chai.
Your Sunday morning playlist.
After a third attempt I realised that the issue might be moisture. I was creating a dough that resembled wheat dough, and I could shape it a bit and pat it into the English muffin rings, but the result was heavy and more resembled a gluten-free hockey puck.
The fourth try was the charm (sometimes perseverance pays off). I added more warm water to the dough (than seemed wise), until it was more of a thick cake batter than a stretchy playful dough.
And sweet bi-locating John from Cincinnatti! It worked.
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