So this week was bread week. I’m joined in my gluten and dairy free technical challenge this year by Julia from Alimentary Bites. This time we are attempting the challenge egg and soya free too!
Julia was lucky this week as she has already made MEWS free English muffins. You will find Julia’s blog here http://alimentarybites.blogspot.co.uk/2013/09/great-british-bake-off-challenge-week-2.html
Here is my attempt. I was pleased with my result. Once toasted and spread with dairy free margarine and jam, even my husband said it tasted ‘muffiny’.
The Recipe – makes 12
200g Doves Farm gluten free plain flour
100g cornflour (corn starch)
100g ground almonds
2 teaspoons xanthan gum
1 teaspoon salt
4 teaspoons caster sugar
4 teaspoons fast action dried yeast
30g dairy free, soya free margarine, melted
210ml almond milk
Place the dry ingredients into a mixing bowl.
Measure the almond milk, water and melted dairy free margarine and stir into the flour. This will be a thick batter.
I tried two ways of cooking the muffins – I baked two muffins in the oven. I spooned some of the mixture into two greased dessert rings, left to rise for about half an hour then baked at 180°c / gas mark 4 for 20 minutes.
I left the rest of the mixture to prove in the mixing bowl. I heated a frying pan and using a wet spoon carefully scooped the mixture onto the pan. Bake for 10 minutes on each side. If the outside is colouring too quickly, turn the heat down and place a lid on the pan.
I split the muffins in half and toasted them. I think griddling the muffins gave it a muffin flavour.