Who needs Thomas? These English muffins will pass with the pickiest glutenoid, and they’re full of nooks and crannies, just like the real thing. Serve them toasted and dripping with butter for a real breakfast treat. Baking soda is the secret to the exact taste of a Thomas’s English Muffin. These muffins are thinner, for a clone of the store-bought kind, but you can feel free to make them a bit thicker for a decadent treat.
1 T. sugar
1 cup warm water
1 cup warm milk plus 1 T. vinegar
5 T. shortening, melted
1 package of active dry yeast (2.5 tsp)
3 cups (13 oz or 368.54g) Better Batter Gluten Free Flour – you will use about 2c for the recipe and up to 1 cups MAX additional flour for rolling
2 t. salt
1 t. baking soda
Wide mouth canning ring or biscuit cutter.
In a large bowl combine the wet ingredients in the order listed order, blending well. In a separate bowl, combine the yeast, 2c flour, salt and baking soda.
Stir the wet ingredients into the dry ingredients until well combined.
The dough should be the consistency between think pancake batter and drop biscuit dough, and it should be very sticky.
Turn dough out onto a floured surface and flour the top of the dough. Roll the dough out to a 1/4 to 1/2 inch t dough. The inside of the dough will be very sticky. Do not need additional flour into the dough! You need it to be sticky to rise.
Ideal thickness and roundness is the depth and size of a wide-mouth canning jar ring, if you’re looking for a store-bought English Muffin.
Use the canning ring or a biscuitb cutter to cut out the muffins.
Place on a baking sheet. Let rise 45 minutes. Bake at 350 degrees for 15-25 minutes.
Bake until slightly golden. Cool muffins and then use a fork to gently separate the muffin bottom from the muffin top. These freeze exceptionally well.