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 package of yeast
1 T. sugar
1 cup warm water
1 cup warm milk plus 1 T. vinegar
5 T. shortening
3 – 4 cups (13 oz-16 oz or 368.54g-454g) Better Batter Gluten Free Flour plus additional flour for rolling
2 t. salt 1 t. baking soda (if you like to toast your muffins add the baking soda, if you do not like your muffins toasted, omit the baking soda).
Wide mouth canning ring or biscuit cutter.
In a large bowl combine the above ingredients in the order listed order, blending well.
Turn dough out onto a heavily floured surface and flour the top of the dough. Roll the dough out to a thick dough. The inside of the dough will be sticky.
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 to cut out the muffins.
For a thicker muffin, roll the dough to 1/2 inch thick and cut with a biscuit cutter.
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.