Ingredients
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1 sachet/1 tbsp/15 g dried yeast
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15 g sugar
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1 & 1/2 tsp salt
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170 ml lukewarm milk
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275 g Schär Mix Bread
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1 tbsp guar gum
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1 egg
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15 g butterfor greasing
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25 g cornmeal
Directions
Steps
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1
Done
|
Combine the dried yeast, sugar and salt into a large bowl, then pour in the lukewarm milk. Stir once and let it rest for 10 minutes. Sift in 250 grams of flour and the guar gum, add the egg and mix with a fork, then start kneading with your hands. |
|
2
Done
|
Shape the dough into a ball. Grease another bowl with butter and transfer the dough in it. Cover the bowl and leave it in a warm place for 1 hour or until doubled in size. |
|
3
Done
|
Mix the cornmeal with the rest of the flour, scattering the working surface with the mixture. Turn the dough out and use a rolling pin to flatten it to a thickness of 5 mm. Use any round shape (e.g. mug, glass) to form 12 muffins. |
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4
Done
|
Transfer the gluten free english muffins into a tray containing the rest of the cornmeal mixture, and leave them to rise for another 15 minutes. |
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5
Done
|
Heat a medium frying pan and cook the muffins, at low heat, for 4-5 minutes on each side. Cool on a wire rack. |
