Vegan, gluten free, English muffins

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.

In a large bowl mix together the flour and salt and when ready stir in the milk mixture and yeast mixture to form a soft dough. There is no need to knead! Just make sure it’s all well mixed together.

Line a baking sheet and dust it with polenta.

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!

Dust the top of the muffins with polenta.

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.

My batch had a closer texture than a traditional wheat muffin, but they still split very nicely and taste so good.

By A

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