English muffins Recipe Gluten-free, dairy-free (casein-free) and hypotoxic.

ORGANIC INGREDIENTS

• Bread mix La Miche Angélique or Le Campagnard
• 10 ml (2 tsp) instant yeast
• 350 g (1 1/2 cups) water at 45 °C (113 °F)
• 30 ml (2 tbsp) maple syrup or honey
• 30 ml (2 tbsp) light olive oil or canola oil
• 1 medium egg (45 g)

PREPARATION

1. In a large bowl, stir together bread mix and yeast. Then add water, maple syrup or honey, oil and egg. Stir the mixture vigorously with a wooden spoon for about two minutes.
2. Cover the bowl with a damp cloth and let stand at room temperature for 30 minutes. After this resting time, mix the dough well with a wooden spoon.
3. Place the dough on a floured surface and knead until it is less sticky and springs back when pressed with your finger.
4. Roll out the dough on a well-floured surface and roll out to a thickness of about 1 cm (3/8 in).
5. Cut with a cookie cutter about 10 cm (4 in) in diameter.
6. Place on a baking sheet lined with parchment paper. Cover with a dry cloth and let rise for 10 to 15 minutes.
7. Cook over low heat, about eight minutes, in a non-stick pan and turn gently halfway through cooking.
8. Let cool on a wire rack.