Low Carb Carbalose Flour English Muffins
Ingredients
- 3 cups carbalose flour ***
- 1/4 cup gluten
- 1/4 tsp guar gum
- 1/2 tsp xanthan gum
- 1 tbs salt
- 1/4 cup water warm
- 1/4 cup flaxseed meal golden
- 1 1/4 cup water warm
- 1 tbs sugar
- 8 drops liquid sucralose ***
- 1/4 cup heavy cream warmed
- 2 1/2 tbs butter soft
- 3 1/2 tbs butter melted
Instructions
- Mix yeast, sugar, and water and bloom for 10 minutes then add Sucralose.
- Add flaxseed meal to ¼ C warm water for 10 minutes. (It will become quite gelatinous)
- Put 1¼ C flour, gluten, gums, and salt into a mixing bowl & beat in liquids including cream & watered flaxseed meal. It should now look like a batter.
- Cover loosely and allow sponge to rise, (bubble & collapse) in a warm place. This should take about 1-1¼ hours. (I turn my oven onto the lowest setting for a couple of minutes, turn it off, make the sponge batter, and put in the oven).
- Preheat griddle to 350°.
- Using a whip, or an electric mixer beat in softened butter 1 T at a time.
- Start beating in remaining flour ¼ C at a time until your whip or mixer won’t take any more.
- Roll dough onto the counter, knead in remaining flour ¼ C at a time and finish kneading 1-2 minutes.
- The dough will not stick to the counter.
- Roll dough to ½” thick and with a 3¼”-3½” ring, press down but do not twist. Continue until as many muffins can be cut and as you have leftover dough, knead & reform and cut more muffins.
- Brush muffins with melted butter and gently place on griddle buttered side down and then gently brush tops of muffins.
- Muffins will rise after being put on the griddle and just leave them alone for 4-5 minutes or until browned on the first side.
- Gently turn over and finish cooking.
- Place on a wire rack and cool completely.
- Muffins will deflate a bit upon cooling-it’s OK-you didn’t do anything wrong.
- The longer you leave these on the cooling rack the better. (Within reason of course). They are much easier to fork open after resting.
- 8 Servings-Larger Ring 279 Calories, 17.7g Protein, 18.5g Fat, 20.2g Carbs, 11.g Fiber, 8.3g Net Carbs
- 10 Servings-Smaller Ring 221 Calories, 14.2g Protein, 14.8g Fat, 16.2g Carbs, 9.5g Fiber, 6.7g Net Carbs
Notes
Low Carb Carbalose Flour English Muffins
Notes
- These can easily be individually wrapped and frozen.
- A 3¼” ring will yield about 10 muffins and a 3½” ring will yield 8 muffins.
- There are several ways to cut muffins. If you fork it open it will have those famous nooks & crannies which of course are great at holding all that butter you might want to slather on them. But you can also slice them with a knife if you plan to make say, eggs benedict and want a flat surface to mound things onto.
- I have pretty much always forked mine but as I said there are advantages to both ways.
- If you have a rather straight fork it helps as a curved fork takes a little getting used to splitting evenly.
- I love these buttered, slathered with cream cheese, capers, lox or smoked salmon, a slice of tomato, and raw red onions rings and lots of fresh cracked pepper. Oh Baby, Oh Baby.
- These also make terrific individual mini pizzas, a pretty good burger bun, good under the chicken, tuna, ham, or shrimp salad with melted cheese on top. (Think they call that a melt), and of course classic eggs Benedict which has many different variations of its own. I’ll bet you can come up with lots of ways to use them.
Tried this recipe?Let us know how it was!