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English Muffin with Rice Flour and Soy Milk
English Muffin with Rice Flour and Soy Milk

Before you jump to English Muffin with Rice Flour and Soy Milk recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Daily Life.

Healthy eating is today a lot more popular than before and rightfully so. Poor diet is a leading factor in diseases such as heart disease and hypertension which can put a drain on the economy. Wherever you look, people are encouraging you to live a healthier lifestyle but but then, you are also being encouraged to rely on fast foods that can affect your health in a bad way. It is likely that many people assume it will take so much effort to eat a healthy diet or that they have to make a large scale change to the way they live. It is possible, though, to make some small changes that can start to make a good impact on our everyday eating habits.

Initially, you should be extremely careful when food shopping that you don’t unthinkingly put things in your basket that you no longer want to eat. For example, in all likelihood you have never checked the box of your favorite cereal to see how much sugar it has. One nutritious substitute that can give you a healthy start to your day is oatmeal. You don’t like eating oatmeal on its own, try adding fresh fruits that can provide other healthy nutrients and as such, one small change to your diet has been achieved.

As you can see, it’s not hard to begin incorporating healthy eating into your life.

We hope you got insight from reading it, now let’s go back to english muffin with rice flour and soy milk recipe. To make english muffin with rice flour and soy milk you need 11 ingredients and 16 steps. Here is how you do it.

The ingredients needed to make English Muffin with Rice Flour and Soy Milk:
  1. Use 270 grams Bread (strong) flour (90 %)
  2. Get 30 grams Rice flour (10 %)
  3. Provide 4 grams Semi-dried yeast or dried yeast (1.3 %)
  4. Provide 10 grams Skim milk powder (3.3 %)
  5. Take 15 grams Caster sugar (5 %)
  6. Use 5 grams Salt (1.7 %)
  7. Provide 100 grams Soy milk (33.3 %)
  8. You need 115 grams Water (38.3 %)
  9. Prepare 10 grams Unsalted butter (3.3 %)
  10. Take 5 grams Vegetable oil (1.7 %)
  11. You need 1 tbsp or more Corn grits (coarsely ground cornmeal)
Instructions to make English Muffin with Rice Flour and Soy Milk:
  1. Combine the strong bread flour, rice flour, yeast, skim milk powder, sugar, salt, soy milk and water in a bowl with a spatula until evenly incorporated.
  2. Knead the dough in a bread maker or kneading equipment. When the gluten forms, add the unsalted butter and vegetable oil. Knead further. It takes 15 minutes in my bread maker.
  3. Shape the dough into a ball. Place the dough with the joint side down in the bowl. Leave it for the first proving until it has almost doubled in size.
  4. Transfer the dough onto a work surface and knock back. Divide the dough into 8 portions and shape into balls. Place each portion with the joint side down and cover with cling film to prevent from drying. Leave at room temperature for 13-15 minutes.
  5. After 13-15 minutes knock back and shape each dough into a smooth flat rounds. Coat with corn grits.
  6. Spread the corn grits onto a small plate and coat the surface of the dough evenly. Make sure that the sides are coated with corn grits to remove the muffins from the moulds easily.
  7. Line the baking tray with baking parchment. Arrange greased muffin moulds and place each dough in the centre of the moulds (I use an oil spray to grease the moulds).
  8. Lightly cover with cling film to prevent the surfaces from drying. Leave the dough to prove for about 30 minutes at 35˚C, until the dough swells just over the top edges of the mould.
  9. After the second proving pre-heat an oven to 190˚C. Meanwhile cover the dough with baking parchment. While the oven is pre-heating, the proving is continuing.
  10. After pre-heating the oven, place another baking tray on top. Bake at 190˚C for 10 minutes, turn down to 180˚C and bake for a further 5-7 minutes. It will take 15-17 minutes in total.
  11. After baking, remove the moulds and cool the muffins on a cooling rack.
  12. They look pretty.
  13. The outsides are crispy! I like the texture of the cornmeal! The insides are fluffy. They are very rustic English muffins, using rice flour and soy milk.
  14. Slice in half and toast. Serve with butter and syrup, or sandwich filling of your choice!
  15. I made a burger with a muffin, and it was exquisite.
  16. If you use homemade starter, decrease the amount of flour to 250 g. Use 10 g of the starter and 65 g of water. Calculate other ingredients, using a bakers' percentages.

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