1teaspoonxanthan gumin addition to what is in the flour blend
1large eggroom temperature
About 1 teaspoon cornmeal
Stir maple syrup or honey into warm water. Stir in yeast and allow to sit for about 10 minutes to proof. Melt butter and set aside.
In stand mixer bowl, measure flours,Expandex, whey protein isolate, salt and xanthan gum. Mix on low speed to blend.
Add water mixture, egg, melted butter and cider vinegar to the mixer bowl. Mix on low speed for 1 minute. Increase speed to medium and mix for 4 more minutes.
Line a cookie sheet with parchment paper. Place English muffin rings on parchment. Spray inside of rings and parchment inside rings with non-stick spray. Sprinkle a small amount of cornmeal over the parchment inside each ring.
Spoon dough into each ring. Wet hands with cold water and press dough down evenly within the ring. Sprinkle a small amount of cornmeal over the tops.
Cover with another piece of parchment paper and let sit in a warm spot until dough is risen to,the tops of the rings.
Preheat oven to 400 degrees F.
Just before putting pan in the oven, place a second cookie sheet (right side up) on top of the rings. This keeps them flat on both sides like an English muffin should be.
Bake for 18 minutes, then remove the top baking sheet and parchment paper and bake another 3 to 4 minutes until they are lightly browned.
Remove from the oven and allow to cool for about 5 minutes. Then remove from the baking pan and transfer to. a rack and remove the rings.
When they are completely cooled, poke a fork all around the side of each English muffin and gently pull them apart (this gives them the signature English muffin nooks and crannies, rather than cutting with a knife)
Store in the freezer
Printed from https://nowyourecookingrecipes.com/gluten-free-english-muffins-expandex/