Free-gluten English muffins


A recipe that brings lightness and moisture to the final result.
It can be accompanied by the morning with jam or as a snack, with cheese and bacon.


Here are the ingredients:

350 g all-purpose mix Cannelle Boulangerie
450 ml of vegetable milk.
1.5 teaspoon of salt
1 tablespoon sugar
40 gr softened butter
1 teaspoon xanthan gum Cannelle Boulangerie
1 teaspoon of psyllium
8 grams of yeast.
200 gr of corn meal




In a bowl, combine the yeast, sugar and psyllium. Add a little warm water and set aside in a warm place.
In another bowl, combine all-purpose Cannelle Boulangerie mix, salt and xanthan gum.
Make a space in the center of the dry mixture and stir in the yeast and psyllium mixture. Mix.
Add the softened butter and vegetable milk. Mix.
Sprinkle the work table with Cannelle Boulangerie all-purpose mixture and spread the dough half an inch high.
With a round cookie cutter, cut the muffins, lightly pane them on the semolina and place them on a baking sheet with parchment paper. Let the muffins rise near a warm place (not far from the oven) for 45 minutes to an hour. Place a lightly damp cloth over it.
Bake the muffins in a 350 F oven for 15 to 20 minutes.
Enjoy with a home-made jam!