Ingredients:
2 1/2 cups whole wheat pastry flour (sifted) or other gluten-free flour such as buckwheat
1 tsp. salt
3/4 ounce/20g yeast (about 2 Tbs.)
1 1/2 cups lukewarm water
1 tsp. salt
3/4 ounce/20g yeast (about 2 Tbs.)
1 1/2 cups lukewarm water
Recipe:
1. Heat the water to lukewarm and dissolve the yeast in 1/2 a cup of it.
2. Make a well in the centre of the flour, pour in the water and yeast mixture and stir.
3. Gradually add the remainder of the milk until a batter of the consistency of creams formed.
4. Cover andleavefor40-45 minutes to rise.
5. Once the dough is risen, divide it into 12 even-sized pieces.
6. Spray a non-stick muffin tin with cooking spray.
7. Put each dough piece into a muffin cup.
8. Bake in a 375 F/190 C oven for about 20 to 25 minutes.
2. Make a well in the centre of the flour, pour in the water and yeast mixture and stir.
3. Gradually add the remainder of the milk until a batter of the consistency of creams formed.
4. Cover andleavefor40-45 minutes to rise.
5. Once the dough is risen, divide it into 12 even-sized pieces.
6. Spray a non-stick muffin tin with cooking spray.
7. Put each dough piece into a muffin cup.
8. Bake in a 375 F/190 C oven for about 20 to 25 minutes.
Serves:
12
Notes:
if using gluten-free flour its best to use a binder such as 1 Tbs. flax meal mixed with 2 Tbs. water.