Gluten Free English Muffins

So my family has been toasting and eating English muffins this week.  It has been so long since I've had an English muffin. I used to love eating those for breakfast! So I decided to look for a recipe for gluten and dairy free English muffins and I found one! So here it is, courtesy of the glutenfreegoddess.

Ingredients: 
1 cup sorghum flour (aka jowar flour)
1 cup potato starch (not potato flour) or tapioca starch
1/2 cup organic millet flour
2 teaspoons xanthan gum
1 1/4 teaspoons fine sea salt
1 cup water at 110 to 115ºF.
1/2 cup plain hemp or soy or almond milk at 110 to 115ºF.
1 pinch of raw sugar or coconut crystals
2 1/2 teaspoons dry active yeast 
4 tablespoons light olive oil
2 tablespoons honey or raw organic agave nectar
2 large organic free-range eggs or Egg Replacer (1/4 cup liquid)

Directions:
Whisk together the flours, xanthan gum and sea salt.

Mix the warm water and milk; add the sugar and the yeast; stir. Set aside until the yeast begins to get poofy.

Add the proofed yeast to the dry ingredients. Add the oil, honey and egg.

Mix thoroughly. It should be more like a thick muffin batter than a bread dough. A wee bit sticky. If you need to thin a little, add a tablespoon of warm water and mix.

Allow the dough to rest for a few minutes.

Spoon the dough into the eight English muffin rings (I used wide mouth jar rings and sprayed them with coconut oil). Using wet fingers press and smooth out the tops of the dough.


Place the baking sheet into the warm oven and allow the dough to rise. Check after 15 minutes. The dough needs to double in height.

Bake in the center of a 350ºF oven for about 20 to 25 minutes, until firm and slightly golden (gluten-free dough doesn't brown very much; go by touch to see if they're done).

Remove and cool on a wire rack.

Fork split in half, and toast for maximum crispy edged tender goodness.

Makes 12-14 English muffins using the wide mouth jar rings.

Wrap leftover muffins in foil, bag, and freeze for the freshest muffin experience.

*159 calories per english muffin