gluten free english muffins
½ cup almond flour
½ cup tapioca starch
1 cup potato starch
1 teaspoon baking powder
½ tsp salt
½ cup butter (1 Stick)
½ cup milk
6 oz grated mozzarella cheese
¼ cup chopped fresh basil (optional)
Combine all dry ingredients in a mixing bowl.
Bring milk and butter to a boil and pour the hot liquids over the dry ingredients while beating at high speed. This will activate the starches and the dough will quickly become stretchy and elastic.
Continue to beat while adding the rest of the ingredients starting with the grated cheese. Add one egg at the time, and lastly, the chopped basil.
Spoon batter into 6 buttered English muffin rings placed on a baking sheet and shape to evenly fill the rings.
Bake at 350F/175C for about 25 minutes until lightly golden.
Without English muffin rings, simply spoon and shape 9 evenly sized buns on a baking sheet and adjust baking time to 20 minutes.
Photography by Philip Blankenship.