1 1/2 cups milk, scalded (that’s heated to just before boiling) and cooled to warm
2 eggs, beaten
3 1/2 teaspoons yeast
3 oz warm water
2 teaspoons honey
3 cup GF Flour (either of these will work)
1 1/2 teaspoons salt
2 teaspoon xanthan gum (reduce to 1 tsp if you use a blend that has xanthan)
12 English Muffin rings or you can make rings out of aluminum foil. I like the rings, I’ve done the foil and it’s great in a pinch, but it’s a good bit of work and some the dough seeped out the bottom so it makes for less pretty muffins. I got my rings on Amazon for pretty cheap, make sure you hand wash them.
- Scald your milk and cool it to warm, you want to be able to add it to the yeast mixture without killing the yeast with too much heat.
- Line a cookie sheet with parchment paper and place your rings on the lined sheet and spray with non-stick cooking spray.
- Add some of the cooling milk to your eggs a little at a time, tempering the eggs so they don’t scramble. Set aside until your yeast is proofed.
- Heat oven to 170°, then turn off.
- In a medium-large bowl or in your stand mixer (I use the stand mixer) proof your yeast by mixing together yeast, water and honey. Let sit until it rises, this can take a short or long time depending on weather and temperature in your house.
- Mix together the dry ingredients, set aside.
- Once the yeast is proofed and your milk is cooled to warm add them together. Mix a bit and then add the flour mixture. Using the paddle attachment or electric beaters – I guess you can do it by hand but it will take a good, strong arm. Mix well, until smooth. This will be very thick batter, not like a dough.
Divide the dough equally among the twelve rings. Smooth the tops with a wet spoon. Place in warm oven and let rise until doubled about 15 minutes. Once risen, remove from oven.
Preheat oven to 375°.
Bake 20-25 minutes. They will be lightly browned.
Once slightly cooled remove rings and let the muffins cool completely before cutting.