In this recipe, I was talking about my love of crumpets, to me the English muffin should always be within reaching distance if ever a crumpet is being discussed. They are another bready product where I haven’t seen a commercially available vegan and gluten free variety, so I had to have a go at making a recipe 🙂
350g gluten free white bread flour (doves farm)
100ml soya milk
100ml hand hot water
55g vegetable fat (Trex but a firm vegan margarine should do)
1 tablespoon sugar
1 teaspoon of salt
1 teaspoon chia seed
7g sachet instant yeast
Polenta (corn meal) for dusting
Start by adding the yeast to the hot water, it will need about 10 minutes before being incorporated into the other ingredients.
While the yeast is activating, heat the soya milk until it starts to bubble then stir in the sugar, and vegetable fat. Keep warming it through until it all melts together then add the chia seed, turn off the heat.
Flour a surface and roll out the dough to about 3 quarters of an inch thick. Using a 2 inch cutter cut out 6 muffins and transfer to the baking sheet so they are sat in the polenta, at this point don’t add any to the top of the muffins as this will inhibit the rise.
Cover the baking sheet and pop somewhere warm for at least an hour, I’ve never managed to get as good a rise out of gluten free flour as normal flour so dont be disappointed if you only see a small amount of puffing up!
Now .. There are two ways to cook them, the easiest is to heat the oven to 180 degrees centigrade fan, and pop them in there for about 15 to 20 minutes turning half way, this will give you an even colouring and a very tasty muffin, but is not traditional! The traditional method is to cook them on a griddle or flat top with a bit of oil, in which case they’ll take about 15 minutes and will give you th more traditional mottled colour. Honestly for ease, I’d use the oven. I did half and half though so you can compare them.