Grain-Free English Muffins
- 1 1/2 cups 1 1/2 cups 1 1/2 cups Cassava Flour, sifted, plus 1/2-3/4 cup for dusting, sifted as well
- 1 cup 1 cup 1 cup Blanched Almond Flour
- 1/4 cup 1/4 cup 1/4 cup Potato Starch
- 1/4 cup 1/4 cup 1/4 cup Tapioca Starch
- 1 1/2 Tbsp 1 1/2 Tbsp 1 1/2 Tbsp ground Psyllium husk
- 1 tsp 1 tsp 1 tsp Himalayan Pink Salt
- 2 1/2 tsp 2 1/2 tsp 2 1/2 tsp Baking Powder
- 2 1/4 tsp 2 1/4 tsp 2 1/4 tsp Active Dry Yeast, Rapid Rise
- 1 cup 1 cup 1 cup Water, filtered, heated to 100 degrees
- 1 cup 1 cup 1 cup Almond Milk, plain, unsweetened, heated to 100 degrees
- 1 Tbsp 1 Tbsp 1 Tbsp Raw Honey
- 1/4 cup 1/4 cup 1/4 cup Organic [*Spectrum Brand, sustainably sourced] Palm Oil Shortening, melted
- 1 whole 1 whole 1 whole Pastured Eggs, at room temperature
- 2 Tbsp 2 Tbsp 2 Tbsp Ghee (Clarified Butter), for skillet cooking the muffins
- In the bowl of your standing mixer, combine 1 1/2 cups cassava flour that you have whisked or sifted, 1 cup of almond flour, 1/4 cup potato starch, 1/4 cup tapioca starch, 1 1/2 tablespoons psyllium husk powder, the salt, baking powder, and rapid rise active yeast.
- Turn your mixer on to low speed (with the paddle attachment) to evenly combine your dry ingredients.
- In a small saucepan, warm the water and almond milk until it reaches 100 degrees F.
- With your standing mixer on low speed, slowly add in the warmed water and almond milk.
- Add in the honey, melted palm shortening, and your egg.
- Turn the speed up to medium, and mix until you have a fluffy sticky dough.
- Pour the dough into a greased bowl, and cover with plastic wrap.
- Set the bowl of dough aside in the warmest part of your kitchen to rise. I usually turn our oven on to 250 F and set the bowl on the cooktop.
- Allow the dough to rise for 1 hour.
- Once the dough has risen, preheat your oven to bake at 350 F, and line two baking sheets with parchment paper.
- Using a rubber spatula, fold your dough to release some of the air from rising.
- Sprinkle the dough with 1/2 - 1/3 cups of sifted cassava flour, and continue to fold in the cassava flour.
- This is a very sticky dough, so it will be difficult to work with, but you don't want it to be too sticky that you can roll it into balls with your hands. You also don't want this dough to be too floured, so it's a delicate balance.
- Grab a handful of the dough, and quickly roll it into a ball with the palms of your hands. Using quick movements will help keep this dough from sticking too much to your hands.
- When your hands get too sticky from the dough, rinse them and start again with clean hands, this makes it easier.
- Form balls of dough that are slightly smaller than the palm of your hand. Pat the dough to flatten into a puck shape, and smooth the sides.
- Place the pucks of dough onto a parchment lined baking sheet. Repeat this process until you have 9-10 dough pucks.
- The dough will continue to rise in puck form while you are frying each one.
- In a non stick or well seasoned cast iron skillet, warm 2 teaspoons of ghee over medium heat.
- Once your skillet is hot, place 3 of the pucks of dough onto the skillet. Allow to cook for 5 minutes per side.
- Add more ghee as needed to your skillet in between batches, as well as adding more if needed when you flip them.
- Once you have a batch that has cooked in the skillet on both sides, place them back onto your parchment lined baking sheet, and repeat this process until you have cooked every muffin in the skillet.
- Place the english muffins in your oven to bake for 20 minutes at 350 degrees.
- Remove from the oven, and allow to cool for a minimum of 1 hour.
- Once cooled for 1 hour, use a fork to separate the top and bottom, toast, and enjoy with ghee or butter, jam, or your choice of non-dairy cream cheese style spread.
These english muffins are even better after sitting at room temperature overnight, just seal them in an airtight container, or gallon ziplock back. You can slice them all, and freeze them as well.
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