Ingredients

• 2 tsp Active Dry Yeast
• 1 Tbsp Honey or Sugar
• ¼ cup Water (110°F) (59 mL)

• ½ cup Brown Rice Flour (80 g)
• ½ cup Sorghum Flour (68 g)
• ¼ cup Tapioca Flour (30 g)
• 1 Tbsp Psyllium Fiber (12 g)
• 1 Tbsp Baking Powder (12 g)
• 2 tsp Salt
• ½ cup Gluten Free Sourdough Starter (137 g)
• ½ cup Water (110°F) (120 mL)
• 1 Egg
• 2 Tbsp Vinegar
• 4 tsp Gluten Free Cornmeal

Instructions

1. Mix together yeast, honey and water in a glass bowl. Allow to sit for 5–10 minutes, until bubbly and active.
2. Thoroughly whisk brown rice flour, sorghum flour, tapioca, psyllium fiber, baking powder and salt in the bowl of a stand mixer. Add yeast mixture, starter, water, egg and vinegar. Attach dough hook and blend on low speed until well mixed, then increase to medium speed and knead dough for 5 minutes.
3. Place English muffin molds on a parchment-lined baking sheet. Evenly sprinkle the gluten free cornmeal into each mold. Place about ⅓ cup dough into each mold and press with wet fingers to flatten. Cover and allow to rise until doubled in size, 1–2 hours.
4. Preheat a large nonstick skillet over medium-low heat. Preheat oven to 325°F and remove muffins from molds. Spray pan with oil and cook muffins for 3 minutes, or until browned. Flip and cook the other side for 3 minutes, or until browned. Return browned English muffins to parchment-lined baking sheet and bake for 15–20 minutes, or until the internal temperature has reached 205°F.
5. Let cool at least 20 minutes before serving.