The Old Folks Home

[perchie.girl]

First ever school picture!

Oh my shes growing into a beauty...

deb

 

[Wisher1000]

Quote:
x2!!

 

[Lynn Manes]

King Arthur Flour has a Gluten Free recipe and instructions. They also have a gluten free starter.

http://www.kingarthurflour.com/blog/2012/11/21/gluten-free-sourdough-english-muffins/

Thanks Ron. Your English muffins look so tasty and all so nicely uniform. I'll check out the link. I don't use King Arthur Flour but I have Better Batter and Cup 4 Cup which are both excellent gluten free baking flours. Once we get passed this 6th heatwave and I'm feeling better, I'm going to give English Muffin baking a try. My fiance Michael is a retired chef, so he does more in the kitchen than I do. Maybe I could talk him into baking up some

 

[ronott1]

Thanks Ron. Your English muffins look so tasty and all so nicely uniform. I'll check out the link. I don't use King Arthur Flour but I have Better Batter and Cup 4 Cup which are both excellent gluten free baking flours. Once we get passed this 6th heatwave and I'm feeling better, I'm going to give English Muffin baking a try. My fiance Michael is a retired chef, so he does more in the kitchen than I do. Maybe I could talk him into baking up some

King Arthur flour has gluten free sourdough starter, which is a colony of special yeast that both raises the dough and gives it a sour flavor. It lives in the fridge between uses.

The muffins I made are not gluten free but are sourdough.

I hope they work for you!

 

[Lynn Manes]

King Arthur flour has gluten free sourdough starter, which is a colony of special yeast that both raises the dough and gives it a sour flavor. It lives in the fridge between uses.

The muffins I made are not gluten free but are sourdough.

I hope they work for you!

I just read that recipe and thought,"oh geeze, no way...first sourdough, Yuck!, then special rings." Then I clicked on the sourdough starter and it said use some other kind of starter and at that point, I gave up. Keep me out of the kitchen except to sit down to eat!!! So I mentioned about sourdough for English Muffins to Michael who informs me that all English Muffins are made from sourdough. (Then why do they taste so good, huh??)
Thank you for this explanation about the King Arthur Flour. I still want homemade muffins but now I know this project will definitely be handed over to Michael. I can be very dangerous in a kitchen setting Michael agrees. lol

 

[superchemicalgirl]

Oh Miss Maddy is so cute. And big!

 

[ronott1]

I just read that recipe and thought,"oh geeze, no way...first sourdough, Yuck!, then special rings." Then I clicked on the sourdough starter and it said use some other kind of starter and at that point, I gave up. Keep me out of the kitchen except to sit down to eat!!! So I mentioned about sourdough for English Muffins to Michael who informs me that all English Muffins are made from sourdough. (Then why do they taste so good, huh??)
Thank you for this explanation about the King Arthur Flour. I still want homemade muffins but now I know this project will definitely be handed over to Michael. I can be very dangerous in a kitchen setting Michael agrees. lol

All Right!

The sour taste cooks out since it does not start from an overnight mix. My recipe does not use rings--just a biscuit cutter. If you need to use rings, Cleaned out tuna cans with the top and bottom cut off will work.

This is the Recipe I use:

English muffins

1 envelope yeast 1 tsp. salt
1/4 C. warm water 1 C. starter
2 Tbl. yellow cornmeal 3/4 C. buttermilk
22/3 C. flour 1/4 C. cornmeal

Sprinkle yeast over water. Set aside to soften 5 Minutes. Cover a large baking sheet with waxed paper. Sprinkle with 1 Tbl. cornmeal;
set aside. In a large bowl, stir together flour, 1/4 C. cornmeal, and salt; Set aside. In a medium bowl, combine starter, buttermilk and yeast mixture. Stir into flour mixture until well blended. Knead 5 to 8 minutes, adding flour if necessary until smooth and elastic. Roll out dough to 3/8 to 1/2 inch thick. Cut muffins with a 3" biscuit cutter or drinking glass. Arrange on baking sheet. Sprinkle with remaining cornmeal. Cover with cloth; let raise 45 minutes. or until doubled. Cook on medium heat in a slightly greased griddle. Turning often, cook raised muffins on medium hot griddle about 20 minutes. Cool on a rack. Serve warm or cold. Makes 12 to 14 muffins.

 

[Lynn Manes]

All Right!

The sour taste cooks out since it does not start from an overnight mix. My recipe does not use rings--just a biscuit cutter. If you need to use rings, Cleaned out tuna cans with the top and bottom cut off will work.

This is the Recipe I use:

                            English muffins

                        1 envelope yeast                                   1 tsp. salt
                        1/4 C. warm water                                  1 C. starter
                        2 Tbl. yellow cornmeal                           3/4 C. buttermilk
                        2[SUP]2/3[/SUP] C. flour                                            1/4 C. cornmeal

Sprinkle yeast over water. Set aside to soften 5 Minutes. Cover a large baking sheet with waxed paper.  Sprinkle with 1 Tbl. cornmeal;
set aside.  In a large bowl, stir together flour, 1/4 C. cornmeal, and salt; Set aside.  In a medium bowl, combine starter, buttermilk and yeast mixture.  Stir into flour mixture until well blended.  Knead 5 to 8 minutes, adding flour if necessary until smooth and elastic.  Roll out dough to 3/8 to 1/2 inch thick.  Cut muffins with a 3" biscuit cutter or drinking glass.  Arrange on baking sheet.  Sprinkle with remaining cornmeal.  Cover with cloth; let raise 45 minutes. or until doubled.  Cook on medium heat in a slightly greased griddle.  Turning often, cook raised muffins on medium hot griddle about 20 minutes.  Cool on a rack.  Serve warm or cold.  Makes 12 to 14 muffins.

Thanks for all this info and your recipe, Ron. That's so nice of you to share it with me. I'll sure let you know how these come out as soon as I convince Michael we need to try them. He's easygoing so hopefully I'll make his mouth water for homemade English muffins real soon

 

[superchemicalgirl]

I'll be trying these soon.
Thanks for the recipe.

 

[ronott1]

I'll be trying these soon.
Thanks for the recipe.

Your Welcome!

Next weekend I will make sourdough bagels--those are a bit more "involved" but are very tasty.