Gluten Free English Muffins

Once they are cooked and you split them in half,  let the kids build their own mini pizzas.


1 cup milk

2 tbs sugar

2 tsp yeast

1 cup warm water

¼ cup melted shortening

6 cups GF all purpose flour

1 tsp salt


Warm the milk in a small saucepan until it bubbles.

Remove from heat.

Stir in the sugar making sure the sugar dissolves.

Let cool to luke warm.

In a small bowl, dissolve yeast in warm water.

Let stand until frothy.

In a large bowl, combine milk mixture, yeast mixture, shortening, and 3 cups of flour.

Beat until smooth.

Add salt and remaining flour.

Knead and place in a greased bowl.

Cover and allow to rise.

Punch down and roll out to  about ½ inch thick.

Cut with biscuit  cutter.

Sprinkle waxed paper with cornmeal and place rounds on top. Sprinkle cornmeal on top.

Cover and allow to rise for about ½ hour.

Heat a greased griddle.

Cook for about 10 minutes on each side.

Allow to cool and place in plastic bags for storage.

Gluten Free All-purpose Flour Mix

1 cup rice flour

1 cup tapioca flour

1 cup cornstarch

3 tsp potato flour (not potato starch)


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