Simple Stove-top Gluten-free English Muffins
I saw this on Youtube, in Spanish, and figured out how to replicate it with brown rice flour. You can use self-rising wheat flour, like the gal in the video does, but if you do alternative flours you need to add the baking powder and salt, which I did. And adding an egg gave a better result with the gluten-free flour.
2 cups Greek yogurt, that’s 2 containers (150g. each)
2 1/2 cups rice flour
3 teaspoons baking powder
2 teaspoons salt
Heat the yogurt in a saucepan until it reaches 100-degrees. That’s just about when it begins to separate. Remove to a mixing bowl and stir in the egg.
Add the dry ingredients. Roll into a large ball, without kneading. Break off 6 equal sized pieces. Roll them into balls and gently flatten them. Let them rest on a flour-dusted surface (or use cornmeal for this step) for 20 minutes. The flour keeps the rolls from sticking to the surface.
Put some oil in a large frying pan, and keep it on low. Fry the buns 10 minutes on each side, with the lid in place. Turn them over once or twice to evenly brown both sides.
Remove and let them cool on a rack for 15 minutes. Cool completely, before scoring the outside edge and splitting them apart.
Place the half-buns in the frying pan and toast them till they suit you.
(The three buns at the top in the above photo were made with the
addition of an egg. The lower one was made without egg. The buns with egg were better tasting and had a nicer texture.)
Laurie Marie Carlson, a nutrition and diet coach, is a home economist, food historian, and prize-winning goat cheese maker. She earned a B.S., M.Ed., M.A., and Ph.D., and certification from the National Academy of Sports Medicine. She lives in Coeur d’Alene, Idaho.