GF Thomas Style English Muffin Clone 

 Prep Time: 30 minutes Cook Time: 30 minutes Servings: 12

 
Ingredients

• 4 cups Better Batter Flour (choose one)
  • 560 g Bread Flour
  • 520 g Artisan Blend ( your muffins will be more whole grian. )
  • 640g Original Blend)
  • 560g Gluten Free Pizza Crust Mix ( bulk bag. (no added salt or sugar )
• 474g. or. 2 cup milk or DF sub warm to 110 to 115°. or 454g or 2 cups. water warm to 110 to 115°
• 1 tsp white vinegar
• 1 tsp molasses
• 3 tbsp butter or shortening (melted cold)
• 1 1/2 tsp salt
• 1 tbsp sugar
• 100g 2 large eggs, lightly beaten OR 1/2 c or 100g aquafaba
• 1 tsp baking soda (optional)
• 7g. or 2 1/4 tsp active dry or instant yeast (1 pack)
• Wide mouth canning jar lids – these make perfect muffin cutters
• Heavy Skillet and cookie sheet.

 

Instructions

Scratch version
Dissolve milk or milk substitute, molasses, yeast, and sugar and vinegar in the bowl of your electric stand mixer. Let stand about 5 minutes.

Add in the salt, butter, or vegan butter. Or. Shortening and eggs or egg substitute - mix well. Add half of the flour. and beat on high speed until the mixture resembles a very thick batter, about 4 minutes. let rise for 30minutes to 1 hour or until the batter/sponge is fluffy (almost doubled).

Add the rest of the flour to the bowl and beat on high speed for another 4 minutes, or until mixture resembles very sticky cookie dough.


Pizza crust version
Dissolve milk or milk substitute, molasses, vinegar yeast, in the bowl of your electric stand mixer. Let stand about 5 minutes.

Add in the salt, butter, or vegan butter. Or. Shortening and eggs or egg substitute - mix well. Add half of the pizza mix and beat on high speed until the mixture resembles a very thick batter, about 4 minutes. let rise for 30minutes to 1 hour or until the batter/sponge is fluffy (almost doubled).

Add the rest of the pizza mix to the bowl and beat on high speed for another 4 minutes, or until mixture resembles very sticky cookie dough.

Lightly coat all sides with additional flour and roll the dough out to about 1/2 to 1 inch thickness – the height of a canning jar lid.

Cut out as many circles of dough as you can, placing them on a floured surface to rise – you might need to roll out the dough again to make the scraps into muffins – make sure to take as much flour off as you can.

Allow the muffins to rise for 20 minutes.

Heat oven. Meanwhile heat oven to 325 degrees and heat a heavy skillet on medium high heat.

Place muffins on skillet. Place a few muffins at a time on the hot skillet and cook for 3-5 minutes each side (I find it takes 4 minutes), or until puffed, with golden brown top and bottom.

Transfer the muffins to cookie sheet and bake at 325 for about 12 minutes. Allow to cool completely.

To split and make 'nooks and crannies' – be sure to use a fork. Push the tines of the fork into the muffin on the center seam all the way around. This will ensure you get a good separation.