English Muffins

Name: English Muffins
Ingredients: 1¼ cups masa harina; 1¼ cups warm water; ½ teaspoon kosher salt; Dough for 1/3 recipe White Bread

Chef

Barbara Kafka

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Cookbook

The Intolerant Gourmet: Glorious Food Without Gluten and Lactose

Published by Artisan

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This image courtesy of Joseph DeLeo

These really do look and taste like their gluten- and dairy-laden counterparts. Just don’t expect quite as many nooks and crannies. It is extremely important to use masa harina for this recipe. Though it is a corn product, it is completely different from cornmeal and masarepa (produced specifically for arepas although I still find that the masa harina arepas are much tastier). Masa harina is traditionally used to make corn tortillas and tamales but can make arepas as well. The more coarsely ground cornmeal is used to make corn bread and corn mush.

Makes9 English Muffins

CostModerate

Total Timeunder 2 hours

Recipe Courseside dish

Dietary Considerationgluten-free, halal, kosher, lactose-free, peanut free, soy free, tree nut free, vegetarian

Mealbreakfast, brunch

Taste and Texturechewy, crisp

Type of Dishbread, yeast bread

Ingredients

1¼ cups masa harina
1¼ cups warm water
½ teaspoon kosher salt
Dough for 1/3 recipe White Bread

Instructions

Combine the masa harina, water, and salt and mix well. Cover with plastic wrap and set aside.
Allow the bread dough to rise in a warm place for an hour.
Mix the masa harina dough and the White Bread dough together by hand until uniform. Place a 10-inch nonstick skillet over medium heat. Scoop out 1/3 cup dough at a time and roll it into a 2-inch ball. Place 4 or 5 balls in the pan at a time (evenly spaced apart and not touching) and flatten slightly with the palm of your hand to form 3-inch discs. Cook for 5 to 7 minutes, then flip over with a spatula and cook for 5 to 6 minutes more, until dry to the touch on both sides.