The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

GF Whole grain English muffins

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clazar123's picture
clazar123

GF Whole grain English muffins

This is my 2nd attempt at a GF product and it wasn't too bad. I would enjoy eating this if I didn't know it was GF but I wouldn't call it an English Muffin since this would set me up for a different expectation.

The muffin was dense but pleasingly so. It was not a brick and the crumb was moist and not at all gummy. The taste was nutty and flavorful, thanks to the teff flour in the mix . It toasted well and was quite delicious with a bit of homemade jam.

I am learning a lot in a short period of time. There is a lot of info out there and knowing how gluten bread works and being familiar with how different flours react gives me a good basis to extend to the GF flours and gums (natural and refined).

I like the flavor of this flour mix-teff flour adds a nice flavor just by its presence. It is quite brown, though. Is there such a thing as a white teff? Is it available anywhere (I haven't looked), and does it taste as good as the brown?

So many more questions. An interesting quest.

Mebake's picture
Mebake

Interesting and delicious, clazar123. Yours looks exclemely good for GF!

What gum have you used? what is yeast leavened?

BakerBrenda's picture
BakerBrenda

Hi clazar123...Looks very good and better than my recent attempts! No sure I am familiar with any whitre-teff flour. Thanks for sharing this!

Ferallike's picture
Ferallike

Maskel Teff ( https://www.teffco.com/products/ ) carries both Brown and Ivory Teff flour and Teff meal. My very dear friend Samara, who is from Ethiopia, told me of this company when I first complained to her a few years ago of my frustration with finding the various flours needed to bake decent GF for my husband. Her uncle, Solomon, owns an Ethiopian restaurant here in the DC area and very generously gave me 2 pounds each of both the ivory and brown Teff from this company so we could test each in our GF recipes. My husband, who is the gluten intolerant member of the family, said he far prefers the Ivory Teff in most yeast breads but the Brown Teff in Gluten Free Girl's Multigrain Boule and in Samara's Injera bread recipe.

We bought some Teff from another company prior to being given the Teff flours from Solomon. I made 2 loaves of bread to compare the two brands and found the Maskel Ivory Teff tasted fresher and was less of a dominating flavor in the yeast breads. The Teff flour from the other company looked slightly darker than the Ivory Teff Solomon gave me but not as dark as the Brown Teff so it may have been a mixture of both grains. Also it is possible the small health food store I initially bought the Teff flour from may not have had a lot of turn over so the Teff flour may have been old and/or improperly stored before I bought it.

Just to be clear I have no connection with the Maskel company other than being a indirect customer who has purchased both their Ivory and Brown Teff flours from Solomon which he very kindly sells me at his cost. Since he uses a great deal of Teff to make Injera bread for his restaurant, his Teff flours are purchased frequently and are stored in airtight containers in his walk in freezer.

I am anxious to try this GF English Muffin recipe as the other recipes I've tried so far have gotten very poor reviews from the Dear Husband who said they tasted like what he would imagine plywood would taste like. I will make it with the Ivory Teff and report back on how they turned out.  Thank You very much, clazar123, for this recipe!

 

clazar123's picture
clazar123

The "gum" is whole psyllium husks.I used an osmotolerant instant yeast as it was all I have right now. I still have to check to see if it is gluten free.

I atr one for breakfast and it definitely reminds me of a good corn muffin. The flavor is evolving and it doesn't seem gummy,chewy or dry.

More later-on my way to work!.

Thanks!

clazar123's picture
clazar123

I did a lot of research on the different flours and their characteristics. I wanted  to get a feel for what each one brought to the party and how to decide what combo of flours and starches to use. Google is my friend. So here is the recipe (a work in progress!)for the GF whole grain English Muffins and also for the "AP" flour I mixed up. I will definitely be changing my technique for the next bake and using some of my whole grain experience. Maybe a GF water roux would improve the texture-it needs a little more chew, I think but it is too easy to go into the rubbery part of the spectrum.

GF ENGLISH MUFFINS

Makes 4 muffins (make 6 thinner muffins)

INGREDIENT

VOLUME

WEIGHT

COMMENT

GFflour mix (see below)

2 cups

270g

Recipe below

Baking Soda

¾ tsp

4g

 

Salt

½ tsp

3 g

 

Psyllium husks(whole)

2 tbsp

12g

Use less if ground psyllium used

Mix dry ingredients

Warm Milk (100F)

¼ c

58g

 

Instant yeast

1 ½ tsp

5g

 

Sugar

1 tsp

5g

 

 

 

 

 

Mix in cup and proof for 10 minutes or less

Warm Milk (100F)

½ c

115g

 

Olive Oil

2 tbsp

22g

 

Egg-Room Temperature!

1 large

----

 

Apple Cider Vinegar

½ tsp

??

 

Mix all wet ingredients (yeast mix and other wet mix) in with dry ingredients in mixer for 3 minutes so all are well incorporated. Sit for 4  minutes. Dough is like a very thick cake batter-very sticky.

  • Preheat oven to 350F.
  • Line a cookie sheet with parchment paper
  • Oil and spread cornmeal.
  • Oil and “flour” muffin rings (rice flour)
  • Place prepared rings on cookie sheet and fill 1/2 inch thick with dough.
  • Rise to double.(AFTER 45MIN THEY WERE NOT QUITE DOUBLE BUT STARTED LOSING AIR)
  • Brush with milk/sugar to encourage browning.
  • Bake 350 for 30 minutes
  • Remove rings and bake another 5 minutes to dry out.
  • Cool completely before cutting!

It was just too much dough for 4 rings-they won’t fit in the toaster once split-too tall! Make 6 muffins-fill ring ½ inch deep and rise to1 inch high There is no oven spring so what you see is what you get!

Dense!

 

 

 

 

GLUTEN FREE “AP” FLOUR

This is a 60% starch/binder flour and 40% hi protein/medium/whole grain flour.

1000 GRAMS AP FLOUR= 600G STARCH/400GWHOLEGRAIN

60%  STARCH/BINDER:

INGREDIENT

PERCENT   OF CATEGORY TOTAL

WEIGHT

 

 

White   rice flour

66%

400g

 

 

Tapioca   starch

16%

100g

 

 

Potato   Starch

16%

100g

 

 

 

40% MEDIUM/HI PROTEIN/WHOLE GRAIN:

Sorghum   Flour

50%

200g

 

Taste   first! Should NOT be bitter!

Millet   Flour

25%

100g

 

Taste   first! Should NOT be bitter!

Teff   flour

12%

50g

 

Adds   brown color and nutty flavor

Almond   Flour

12%

50g

 

Adds   oil content and flavor

OPTIONAL:

Add xantham gum    ?1-2 tsp/1000g flour? (never used it)

Add whole psyllium husks 50g/1000g flour or add into each recipe when making it.

Mix all together until evenly distribution. Refrigerate/freeze as the millet,sorghum and almond meal are all high oil and go rancid quickly.

Mebake's picture
Mebake

Thanks for all the information!

-KHalid