YIELD: 6 ENGLISH MUFFINS
These five-grain English muffins are a handy bread option if you’re vegan or if you don’t tolerate eggs. But non-vegans are sure to love them, too—either toasted for breakfast, as a hamburger bun, or as part of a sandwich for lunch. You can buy oat flour pre-ground, or you can grind it yourself in a clean coffee grinder or food processor. And I usually use plain corn flour instead of masa harina, which tastes vaguely like fresh
lime. Because the dough is so thin, it’s best to bake them in small ramekins, which are just the right size.
LOW FODMAP MULTIGRAIN VEGAN ENGLISH MUFFINS Recipe
- 2¼ TEASPOONS (ONE 0.25-OUNCE PACKET,
- OR 9 G) ACTIVE DRY YEAST
- 1 TABLESPOON (13 G) SUGAR
- 1⅓ CUPS (315 ML) WARM WATER (110°F, OR 43°C)
- ⅔ CUP (107 G) BROWN RICE FLOUR
- ⅔ CUP (80 G) TAPIOCA FLOUR
- ½ CUP (70 G) OAT FLOUR (GLUTEN-FREE IF NECESSARY)
- ¼ CUP (29 G) CORN FLOUR
- ¼ CUP (28 G) QUINOA FLOUR, TOASTED IF DESIRED
- 2 TABLESPOONS (20 G) SWEET WHITE RICE FLOUR
- 2 TABLESPOONS (26 G) GROUND CHIA SEEDS
- 1½ TEASPOONS BAKING POWDER
- ½ TEASPOON SALT
- 1 TABLESPOON (15 ML) CANOLA OIL OR OTHER NEUTRAL OIL
- 1 TEASPOON VINEGAR
- Preheat the oven to 375°F (190°C, or gas mark 5). Spray six 4-inch (10 cm) ramekins generously withcooking spray.
- Proof the yeast by combing it with the sugar in a medium bowl and slowly stirring in the warm water. Let the mixture sit until a foamy head develops, about 5 to 10 minutes. Meanwhile, combine the brown rice flour, tapioca flour, oat flour, corn flour, quinoa flour, sweet white rice flour, ground chia seeds, baking powder, and salt in a large mixing bowl until combined. Stir in the yeast mixture, canola oil, and vinegar. Mix well until there are no lumps.
- Divide the batter evenly between the ramekins and let rise in a warm space for 20 to 25 minutes until the batter has doubled in size.
- Place the ramekins on a large baking sheet and bake for 20 to 25 minutes until golden brown on top.
- Let the muffins cool completely in the ramekins before turning them out. Slice in half and enjoy. Store in an airtight container for 3 to 4 days or freeze for up to 3 months.