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Happy New Year! I started my new year with what's looking like a flop. I'm using a BH recipe for English muffins, and they are not rising to the occasion. My question to those in the know is: when it says to "Place 1/2 tablespoon of the sugar in a measuring cup; add the warm water and yeast. Set aside to foam", do I simply place the ingredients, leaving the sugar on the bottom, then the water and the yeast floating on top, or do I stir it up to mix (at which point the yeast clumps!). I have wondered about this many times since I went GF homemade. All the yeast breads call for some variation of this. I did a little experimenting this morning when I wasn't sure, and the mixed version got foamier looking and rose in the cup more than the one with the yeast sprinkled on top. So I used that one for the muffins, which have not risen yet.

I am also wondering if it might be a problem with the egg replacer. I've never worked with this before. I was to disolve 2 tablespoons in 1/2 cup cool water and stir until slightly thick, like egg whites. I stirred my marvelous mixture for a very long time and it got thicker than water, but not like egg whites, and there were still little chunks visible. Any suggestions?

One more question for you bakers. Do you sift your flour/Xanthum gum/baking powder/gelatin/salt/etc. mixes or just stir them to mix?

Now that I've left the kitchen for a few minutes, the muffins have risen some. Not as much as I originally expected, but more than I thought they were going to. Hope springs forth!

PS I am also determined to make an acceptable hot dog/hamburger bun this weekend. Any suggestions would be welcome.

Thanks so much.

Barbara



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