Monday, July 30, 2012

Allergy free English muffins recipe

  • 1 cup goat’s milk
  • 1 tbsp white sugar (optional)
  • 1 tbsp Nuttlex, melted
  • 2 tsp baking powder
  • ½ baking soda
  • Up to 2 cups Orgran all purpose flour
  • ½ cup Orgran gluten free gluten
  • ½ tsp salt

I know, it is supposed to be marmalade but strawberry jam is also good. If you can have egg and bacon (a definite no-no here) then just cut the muffin dough wide enough for the egg ring you use to just fit within in.

  • Warm the milk in a small saucepan until it bubbles then remove from heat. Mix in the sugar, stirring until dissolved.
  • In a large bowl combine the goat’s milk, melted Nuttlex, baking powder, baking soda, gluten free gluten, salt and 1½ cups flour.
  • Beat until smooth.
  • Add some remaining flour if necessary to make soft dough.
  • Roll and press until smooth.
  • Roll out to about 1cm thick.
  • Rub a dribble of goat’s milk over the top until the dough is slightly sticky to touch.
  • Fold the dough in half and layer one rolled out piece on top of the other.
  • Lightly roll over the dough to stick the layers together without completely combining.
  • Cut rounds with a wide biscuit cutter.
  • For any remaining dough, rework into the original single layer then double and cut.
  • Cover a baking tin with waxed paper or aluminium foil.
  • Sprinkle over polenta and set the muffin rounds on the tray.
  • Lightly brush goat’s milk over one side of the muffins.
  • Rub the muffins in the polenta.
  • Flip the muffins over and repeat so both sides are coated in polenta.
  • Heat a greased griddle to a medium heat.
  • Cook the muffins on the griddle for about 8-10 minutes on each side.
  • Keep the baked muffins in a warm oven until all have been cooked.
  • Allow the muffins to cool and place in plastic bags for storage.
  • To eat, split and eat as is if still warm or heat using a microwave (toasting may dry the muffins out too much).

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