Gluten Free Vegan Wholegrain English Muffins

• Vegetarian

• Condiments

  • 1 tbsp Honey

• Baking & Spices

  • 1 1/2 tsp Baking powder
  • 2 tbsp Chia meal
  • 1/2 tsp Guar gum or xanthum gum
  • 1/2 tsp Salt
  • 1/2 cup Tapioca flour
  • 1/2 cup Teff flour
  • 2 1/4 tsp Yeast

• Oils & Vinegars

  • 1 tsp Apple cider vinegar
  • 2 tbsp Preferred oil

• Dairy

  • 1 1/3 cups Preferred milk

Found on tessadomesticdiva.com

Description

Ingredients

• Wet:
• 1⅓ cups preferred milk, or split with half water for economy
• 1 tablespoon honey (or other liquid sweetener...this is in part to give the yeast sugar to grow!)
• 2 tablespoons preferred oil ( I use melted coconut oil)
• 2¼ teaspoons yeast (or 1 envelope)
• 2 tablespoons chia meal (I imagine flax meal would work to, just havent tested it, increase to 3 or 4 tablespoons)
• 1 teaspoon apple cider vinegar (or other vinegar)
• Dry:
• 1 cup any mix of sorghum flour, millet, brown rice, or oat flour (I have made multiple variations and enjoyed them all. Do not use all one flour, I mix three usually. I have even used sunflower seed flour I made, and almond could be used too!)
• ½ cup teff flour
• ½ cup tapioca flour
• 1½ teaspoons baking powder
• ½ teaspoon salt
• ½ teaspoon guar gum or xanthum gum

Directions

• First, heat your milk/water to warm, about 110 degrees, or easily place your finger in it. Too hot and you will kill the yeast!
• Mix in the honey and sprinkle the yeast over the top. Set aside for about 10 minutes to proof the yeast. It should have a creamy, puffy head on top of the liquid. If not, your yeast is dead and will not work.
• While your yeast proofs, whisk together your dry ingredient in a large bowl, and set aside. Prepare your rings by greasing them well and setting them on a greased cookie sheet.
• Once your yeast is proofed, stir in the oil, chia meal, and vinegar.
• Pour wet into the dry and mix until you have a soft, muffin-like batter.
• Pour the batter into the prepared muffin rings. Only fill your rings/cookie cutters about ⅔ full.
• Set aside to rise in a warm place until they just start reaching the top edge. This only takes about 10-20 minutes for me. Do not let the batter rise too high, or the muffin will be hard to remove as there will be overflow baked onto the ring.
• Bake in a 375 degree oven for about 18-20 minutes until just golden.