Egg FreeCrumpets

[Guest guest]

I have made these many times. They always turn out good when I make the

6 bun, but bad when I make the 12 bun. So I am only going to post the 6

bun. This recipe is from The Gluten-Free Gourment Bakes Bread by Bette

Hagman. Note: If allergic to soy or corn, substitute vegetable oil for

the margarine.

 

Ingredients:

1 1/2 cups gluten-free flour mix

1 tsp. Xanthan gum

1 tsp. Baking powder

2 tsp. unflavored gelatin

1/2 tsp. Salt

1 1/2 tbs. NutQuick or Almond Meal

1 tbs. Egg Replacer

1/4 cup water

1 1/2 tbs. sugar, divided.

1 cup warm water

2 1/4 tsp. dry yeast granules

1tsp. Vinegar

3 tbs. Margarine, melted

 

Place 6 (12) english muffin rings on a 1 (2) cookie sheet(s) and grease

with vegetable oil spry. In a medium bowl, whisk together the flour

mix, xanthan gum, baking powder, unflavored gelatin, salt, and nutquick.

Set aside.

Dissolved the egg replacer in the cool water. Place 1/2 tbs. of the

sugar in a measuring cup. Add the warm water and yeast. Set aside.

IN a large mixing bowl, place the remaining sugar, the dissoved egg

replacer, vinegar, and melted margarine. With a hand mixer, beat the

ingredients in the mixing bowl until smooth. With a large spoon, beat

in the remaining flour. Spoon into the prepared rings. Cover and let

rise in a warm place until double in size. 30 min for rapid-rise yeast,

60 minutes for regular yeast.

Bake in a preheated 375F oven for 22-25 minutes, or until slightly

browned. Remove the rings while still warm.