Gluten free english muffins
A delicious recipe for a light and fluffy result! It can be served in the morning with jam or as a snack, with cheese and bacon. Here are the ingredients: 350g Cinnamon Bakery All Purpose Mix 450ml vegetable milk 1.5 teaspoon of salt 1 tablespoon of sugar 40g softened butter 1 teaspoon xanthan gum 1 teaspoon of psyllium 8 g of yeast. 200g cornmeal Preparation : In a bowl, combine the yeast, sugar and psyllium. Add a little warm water and set aside in a warm place. In another bowl, combine the Cannelle Boulangerie all-purpose mix, salt and xanthan gum. Make a space in the center of the dry mixture and stir in the yeast and psyllium mixture. To mix together. Add the softened butter and vegetable milk. To mix together. Sprinkle the work table with Cannelle Boulangerie all-purpose mix and roll out the dough to a half-inch height. With a round cookie cutter, cut the muffins, bread them lightly on the semolina and place them on a baking sheet with parchment paper. Let the muffins rise in a warm place (near the oven) for 45 minutes to an hour. Place a light, damp cloth on top. Bake the muffins in the oven at 350F for 15 to 20 minutes. Enjoy with homemade jam!