Monthly Archives: January 2012

1

Menu Plan Monday January 16, 2012

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Monday:
Spaghetti (I found some GF pasta on sale at Kroger for $2) & Meatballs (homemade and frozen)
I will use bottled pasta sauce – Prego is GF.
Salad

Tuesday:
Sloppy Joes
I will make buns of some kind
Chips

Wednesday:
Santa Fe Chicken
Tortilla Chips

Thursday:
Meatloaf & Potato Pile-up – I will base this off this recipe I saw in Everyday with Rachael Ray.  I will use my own recipe for meatloaf and go from there.

Friday:
Chicken Enchilada Bake

Saturday:
Chicken Sausages
Oven Roasted Veggies

Sunday:
Taco Soup

Get more ideas for menu planning – usually there are several GF menu plans also

1

Gluten Free English Muffins

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Fresh from the oven - minus rings

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.