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.
Interesting and delicious, clazar123. Yours looks exclemely good for GF!
What gum have you used? what is yeast leavened?
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!
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.
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.
Thanks for all the information!
-KHalid