Ingredientes para 8 English muffins.
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 115 degrees F.
1/2 cup plain hemp milk (or other non-dairy milk) at 110 to 115 degrees F.
1 pinch of raw sugar
2 1/2 teaspoons dry active yeast
4 tablespoons light olive oil
2 tablespoons honey or raw organic agave nectar
Egg Replacer for 2 eggs (1/4 cup mixed with warm water)
1 Turn your oven on for minute to warm it, then turn it off. Grease 8 English muffin rings and place them on a lined baking sheet. Sprinkle a little cornmeal inside the rings if you like.
2 Whisk together the dry ingredients: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.
3 To proof the yeast mix the warm water and milk; add the sugar and the yeast; stir. Set aside until the yeast begins to get poofy.
4 Add the proofed yeast and liquid into the dry ingredients.
5 Karina's Note:
6 You can also create this dough in your bread machine. Use the mix/dough cycle. Let it rest a bit in the machine; then spoon it into the muffin rings for rising.
7 Spoon the dough into the eight English muffin rings. Using wet fingers press and smooth out the tops of the dough.
8 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.
9 Bake in the center of a 350 degree 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).
10 Remove and cool on a wire rack.
11 Fork split in half, and toast for maximum crispy edged tender goodness.
12 Wrap leftover muffins in foil, bag, and freeze for the freshest muffin experience.