I thought I’d throw in a bonus recipe this week (it IS Bread Month at Jules Gluten Free™ after all!). This is a very popular recipe, and, since so many of you have joined my free recipe newsletter ranks recently, I thought I’d share it again. Yumminess ahead!
Baked in popover pans, these muffins can be sliced twice to make three English Muffins!
- 1 1/4 cup very very warm water
- 1 tsp. granulated cane sugar
- 1 packet rapid rise yeast ~2 1/4 tsp. (Red Star® Quick Rise)
- 3 cups Jules Gluten Free™ All-Purpose Flour
- 1/2 tsp. sea salt
- 1/2 tsp. gluten-free baking powder
- 3 Tbs. granulated cane sugar
- 3 egg whites
- 4 Tbs. canola or other vegetable oil
Add the yeast, 1 teaspoon of sugar and warm water mixture together and set aside.
Whisk together dry ingredients and set aside.
In a large bowl, add the 3 tablespoons of sugar, egg whites and oil. Mix well, then add the yeast mixture. Beat with an electric mixer and slowly add the flour mixture, beating for 2-3 minutes after mixed to make the dough lighter.
Oil or butter popover tins, jumbo muffin tins or bun trays, then spoon the dough into the trays, filling about 2/3 full. Cover, set aside in a warm place, and let rise for 30 minutes.
Preheat oven to 350º F static or 325º F convection (reduce bake time with convection).
Bake raised muffins for 20 minutes, or until they are cooked through and are light brown.
Slice with a serrated bread knife 2 times each to make into English Muffins, just perfect for toasting! Makes 9-10 popover buns (equals ~30 individual muffins).