English Muffins and Pizza Rounds

The cookbook 125 Best Gluten-Free Recipes by Donna Washburn and Heather Butt has a number of good bread recipes. A true favorite is their Ciabatta recipe on Page 38. They describe Ciabatta as flat, chewy loaves. After I made a batch, I decided that I wanted to have a version that was not quite as rich in terms of eggs and oil. This is not to take away from the Washburn and Butt recipe, which I will continue to enjoy.

I intended to modify the recipe, and I wasn't sure what the result would be, but I made two batches that were similar but not identical. What resulted was a marvelous flat, chewy bread with lots of yeast holes. When split and then toasted, this bread results in a great, yeasty English muffin. They also makes a great crusts for a quick pizza. Just top with Trader Joe or Ragu pizza sauce, cheese and volla! The result is total convenience. Make up a batch or two, split the loaves, wrap them individually in plastic wrap, and freeze them.

4 inch round loaves

These pans can be filled much deeper. The resut is a thicker, softer, less crusty bread that has inherently more moisture.


These pans make thinner, crunchier muffins and pizza rounds. The bottom pans come from The Bakers Catalogue and the top pans are 4" springform. The trick is not to put too much dough in the pans. Fill pans to about 3/8"

 


Here is the recipe I used: Makes 10 muffins: 6 - 3" muffins and 4 - 4" muffins.

Ingredient Measure Amount
Dry ingredients
   
Mild Navy Bean Flour (Celiac Specialties LLC, Heartlands Finest, or Gluten Free Pantry) or Garbanzo Bean Flour for a slightly more rustic. Cup 1
Brown Rice Flour and Potato Flour Cup 1/2 total volume: Place 2 Tablespoons of Potato Flour (not starch) at the bottom of a measuring cup. Fill the remainder to the 1/2 cup line with Brown Rice flour
Sorghum Flour and Corn Flour Cup 1/2 total volume: Place 2 Tablespoons of Corn Flour (not corn meal) at the bottom of a measuring cup. Fill the remainder to the 1/2 cup line with Sorghum flour
Expandex and Tapioca Flour Cup 1 total volume: Place 2 Tablespoons of Expandex at the bottom of a measuring cup. Fill the remainder to the 1 cup mark with Tapioca flour
Yellow corn meal (optional for crunch) Tablespoon 1
White sugar Tablespoon 2
Xanthan gum teaspoon 1-1/2
Guar gum teaspoon 1-1/2
Salt teaspoon 1/2 to 1 depending on taste
Instant yeast Tablespoon 1
     
Other ingredients
   
Butter or margarine (for pan preparation)    
Brown Rice Flour or cornmeal (for pan preparation)    
     
Wet ingredients
   
Eggs - warm to room temperature by placing in hot water Each 2
Lite olive oil or non-flavored oil Tablespoon 2
Vinegar teaspoon 1/2
110° F water Cup and Tablespoon  1-1/2 Cup + 1 Tablespoon

1. Prepare pans by buttering bottoms and sides and then dusting with brown rice flour or cornmeal. I made 4 - 4" and 6 - 3" loaves. Whatever you use, your dough should be about 3/8" - 1/2" thick.

2. Mix dry ingredients in a mixing bowl, not the mixer's work bowl

3. Combine wet ingredients in the mixer's work bowl and mix at low speed

4. Add dry ingredients and mix only until thoroughly mixed. If you feel the mixture is too dry, add 1 Tablespoon of hot water. However, if you do, the bread will have to cook longer

5. Put dabs of batter into each of the pans, and continue until all pans have been evenly filled.

6. Using the back of a 1 Tablespoon measure dipped in water, or a large serving spoon, smooth the tops of the muffins

7. Sprinkle tops with sweet rice flour

8. Put muffins into your convection oven set to "Proofing" or a warm place if you do not have a convection oven

9. When doubled in bulk or after having raised no more than an hour, place the muffins into a oven (either convection or conventional)

10. Bake at 350° F for 20 minutes and flip the muffins over . Check the muffins for being thoroughly cooked by testing with a stainless steel cake tester. It should come out clean. The muffins will cook in approximately 36 to 40 minutes. Alternatively, you can bake the muffins at 425° F for 15 - 20 minutes without flipping them, but the centers will not be thoroughly cooked. This is not a bad thing. This makes excellent English Muffins and Pizza rounds as well.

11. Allow the loaves to thoroughly cool. Cut the rounds in half with a sharp knife, wrap individually with plastic wrap, place in a ziplock bag and freeze.