Jo’s English Muffins

Frying the english muffins

 

 

layer the muffins

Serving Size  : 10   

  Amount  Measure       Ingredient — Preparation Method
——–  ————  ——————————–
  2        tablespoons  warm water
  2 3/4           cups  brown rice flour
  1         tablespoon  xanthium gum
  1           teaspoon  salt
  2        tablespoons  egg beaters 99% egg substitute
 1/2 cup + 2 TBS  soy milk — warm
  1         tablespoon  agave syrup
  2          teaspoons  yeast
  1              Pinch  sugar

Add ingredients to breadmaker basket. Set on dough setting 1.2 hrs.

Sprinkle counter top w/ rice flour for rolling. (I used Almond flour)

Turn dough out on top of rice flour, sprinkle top w/ more flour and roll out
about 1/2 ” thick.

Use a glass to cut out 10 circles. Preheat oven to 350 F.

Heat a skillet over medium and place the circles on ungreased skillet for
about 5 minutes. Flip to cook other side another 4 minutes.

Place on cookie sheet and into oven for about 8 – 10 minutes to finish.

Description:    “Gluten Free Version”

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Per Serving (excluding Agave Syrup): 167 Calories; 2g Fat (8.3% calories
from fat); 4g Protein; 34g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol;
223mg Sodium.  Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Fat; 0 Other
Carbohydrates.

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