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Gluten-Free English Muffins

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)33.8914
Energy (kCal)1754.734
Carbohydrates (g)262.1999
Total fats (g)60.8175
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Proof the yeast with the sugar and warm water. | 2. Mix the white rice flour, potato starch, tapioca starch, xanthan gum and salt. | 3. Combine the 1 tablespoon + 2 teaspoon sugar, egg whites, and canola oil. | 4. Add yeast mixture. Beat to mix. | 5. Add half of the flour mixture and beat until smooth. Add rest of the flour mixture and beat three minutes. | 6. Spoon into English muffin rings sprayed with oil spray and let rise about 45-60 minutes for regular yeast and 25-35 minutes for quick rise yeast. | 7. Bake 375F degrees for 20-22 minutes. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    yeast 1 tablespoon 33.3 3.6756 4.2984 0.162
    sugar 1 teaspoon 18.354 4.5908 0.0 0.0
    water 1 1/4 1/4 0.0 0.0 0.0 0.0
    rice flour 2 cups 1156.56 253.2108 18.802 4.4872
    potato starch 2/3 cup - - - -
    tapioca starch 1/3 cup - - - -
    xanthan gum 1 teaspoon - - - -
    salt 1/2 teaspoon - - - -
    sugar 1 tablespoon 18.354 4.5908 0.0 0.0
    sugar 2 teaspoons 18.354 4.5908 0.0 0.0
    egg white 3 51.48 0.7227 10.790999999999999 0.1683
    canola oil 4 tablespoons 495.04 0.0 0.0 56.0

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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