English Muffins

Begin by adding the psyllium and warm milk to a mixing bowl or stand mixer bowl.  It needs to sit and gel up so let it sit and do its thing.

While the psyllium and milk are doing their thing mix together, in another bowl, the Frankie's gluten-free all-purpose flour blend with the yeast, sugar and salt.

Now add the flour mixture to the psyllium/milk mixture and add the light salad oil (use something like canola or sunflower).  Now let's mix this up and beat lots of air into the mixture (about 30 seconds in a stand mixer).  When that's done remove from stand mixer and clean the paddle.  Using a spatula lightly press the dough together to give it a nice smooth edge, then cover and leave in a warm place for 20 minutes to allow it to rise.

20 minutes later, remove the dough onto a clean work surface and lightly press (or roll) the dough to 2cm or 3/4inch thickness.  Using an 8cm or 3inch circle cutter cut rounds.  Repeat cutting rounds until there is no more dough.

Dust both the top and bottom of each English muffin with corn meal lightly rubbing to get the cornmeal to adhere a bit.  Let rise for another 20 minutes.

20 minutes later, pre-heat your skillet pan to a medium low heat.  Cook/bake each English muffin on the skillet for approximately 2 minutes per side.

These are best enjoyed fresh, or toasted, or both.  Freeze any un-eaten muffins in a tightly wrapped container to enjoy another day.

I made this recipe with Frankie's gluten-free all-purpose flour blend, which works cup-for-cup with pretty much everything I throw at it.  You can make this recipe as good as I do without compromising on any quality.  Order your bag at: glutenfreefrankies.com or visit: Amazon and search for Frankie's Flour.