Gluten-Free English Muffin Bread

Serves:

10

Ingredients:

1 cup sorghum flour
1 cup brown rice flour
3/4 cup tapioca starch
1/2 cup quinoa flakes
2 teaspoons xanthan gum
1 1/4 teaspoon fine sea salt
1/4 teaspoon baking soda
1 packet (2 1/4 teaspoon) active dry yeast
1 cup warm milk of choice 80 - 90 degrees (I used almond milk, but regular milk would be fine)
1/2 cup warm water, 80 - 90 degrees
1 teaspoon sugar (or honey)
2 large eggs, at room temperature & lightly beaten
3 tablespoons Epicurean Butter Extra Virgin Olive Oil
2 tablespoons honey
Egg white or milk for wash (optional for more browning)

Instructions:

Whisk/sift the dry ingredients (minus the yeast) together in a large mixing bowl. Set aside while
you proof the yeast.
Add the yeast, sugar (or 1 teaspoon honey), warm water and milk into a bowl and whisk together. Let stand for 5 - 7 minutes, until the yeast is puffy.
Add the yeast, sugar (or 1 teaspoon honey), warm water and milk into a bowl and whisk
together. Let stand for 5 - 7 minutes, until the yeast is puffy.
Pour the yeast mixture, followed by the eggs, Epicurean Butter Extra Virgin Olive Oil and honey and stir until combined. You can use a stand mixer with the paddle attachment here, mixing for 2 - 3 minutes, or simply beat with a whisk for 1 - 2 minutes. Transfer the dough to a greased 9" loaf pan, cover with a tea towel and set in a warm place to
rise for 30 minutes, until it has doubled in size.
While the dough is rising, preheat the oven to 375 degrees F.
When the dough has finished rising, brush with the egg or milk wash and bake in the center of
the oven for 35 - 40 minutes, until browned and hard on top. You should be able to tap on the
top of the loaf and hear an almost hollow sound.
Let cool in the loaf pan for 5 - 10 minutes, then transfer to a wire rack and cool completely
before slicing.
This bread is best served when toasted, and keeps on the counter for 1 - 2 days. To
maximize it's freshness, slice the entire loaf, wrap it in foil and freeze until you're ready to use it.

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