does anyone have one they would like to share? no bean flours please
thanks, Betty

raison-cinnamon english muffins: for 6 muffins:

dry ingrediants:

-3/4 cup sorghum flour
-1/2 cup potato starch
-1/4 cup tapioca starch
-1 tsp xanthan gum
-1-1/2 tsp baking powder
-1/2 tsp salt (minus if sodium reduced)
-1/2 tsp cinnamon
-1/2 tsp dried lemon or orange peel
-1/4 cup raisons

wet ingrediants:

-1 tbsp sugar
-1 cup water
-2-1/4 tsp dry yeast granules
-1 egg
-1/2 tsp vinegar or dough enhancer
-1-1/2 tbsp margerine, butter or dairy free sub

-Place 6 english muffin rings on 1 cookkie sheet and grease the rings with vegetable oil spray.

-In a medium mixing bowl, whisk together the sorghum flour, potato starch, tapioca starch, xanthan gum, baking powder, salt, cinnamon, and dried lemon peel. Set aside.

-Stir 1 tsp sugar into the water and add the yeast. SSet aside.

-In a large mixing bowl, place the remaining sugar, egg, dough enhancer, and melted margerine. Beat with a hand mixer until the egg is foamy. Add the yeast water and beat slightly. Spoon in 1/2 of the flour mixture. Beat until well blended and smooth. Add the remaining flour mixture and beat slightly. Stir in the raisins. Spoon into the prepared rings. Cover with paper towling and let rise for 25-35mins for rapid rising yeast, or 45-60mins for regular yeast, until almost double in bulk. Bake in a preheated oven for 20mins at 375*F. Cool slightly befoore removing from the rings.

Calories-210/muffin
Fat-4g
Carbs-42g
Protein-5g

the above was taken from bette hagman's book, "the gluten free gourmet bakes bread." I have not tried it, so can't comment, but i *think* it's bean flour free. If not, please tell me so i know for next time!

--matt

thanks Matt

Foods by George and Kinnikinick both have ready made English Muffins for those who don't feel like baking!