English Muffins

English Muffins

2 ½ cups Wheat free bread flour (or wheat free plain flour plus 2 tsp xanthan gum)

240mls Water

120mls Oat milk (or other milk substitute)

100mls vegetable oil

120mls Oat cream (or milk substitute)

2tsp Whole Egg Replacer (The ones in the picture were made without)

2 ½ tsp dry active yeast

1tsp sugar

½ tsp salt (optional)

Ground rice or cornmeal for dusting

Mix Oat milk and water and warm to hand-hot. Stir in sugar and yeast and leave to foam up.

Mix dry ingredients in another bowl.

Add yeast mixture and rest of ingredients to flour mix (it will look like thick cake mix rather than bread dough). Leave to rest for few minutes. 

Lightly grease a baking tray and 8 muffin rings and lightly dust with ground rice or cornmeal.

Spoon in dough and level off the top with a wet spoon. Leave to rise in a warm place until double in size (cover with greased clingfilm to stop a crust forming).

Bake at 180C for approximately 20-25mins until lightly browned.

Cool on a wire rack. Great warm straight from the oven, or split open  and toasted for extra crispiness. Serve warm spread with dairy free spread and jam/ ham and pickle/ bacon/tinned sardines etc.

These freeze well or will keep for a couple of days in an airtight container and are great in packed lunches.