Apparently, there are two ways of making English muffins. Jacobi over at learning how to cook gluten free makes a thick pancake-type batter, and cooks hers on the stove. This seemed a bit labor-intensive for me today. Ellen, from I am gluten free, makes a version of Annalise Roberts' English muffins, which are whipped up, left to rise, and then baked. This was more my style this morning, it's not too hot to use the oven, and I didn't have to stand over the stove. I fully intend to try the other style some day when I'm feeling less lazy.
Adapted from Annalise Roberts
1/2 c sorghum flour
1/4 c teff flour
1/2 c tapioca starch
1/4 c potato starch
1 t xanthan gum
1/2 t salt
1 T sugar
scant 1 T yeast
1 t olive oil
3/4 c plus 1 T hot water (about 110 degrees)
Whisk together the dry ingredients, then add the oil and hot water. Stir until blended, then beat 2 minutes. Spray the sides of your English muffin tins with baking spray (or if you don't have them, feel free to use tuna cans with the bottom cut off, or just fold up some aluminum foil and form circles).
Place the rings on a greased cookie sheet, and sprinkle coarse cornmeal in the bottoms. Divide the batter between the rings, I used about 1/4 cup for each. Smooth the tops, then let rise for 20 minutes. While the muffins are rising, preheat the oven to 375.
Once the ovens are preheated and the muffins have risen, bake them for 15 minutes. If you'd like both sides browned, flip them halfway through. Otherwise only one side will be brown, which is fine with me. Remove the baked muffins from their molds and cool on a rack. Split them with a fork, and eat with butter and jam, egg sandwiches, or however you'd like. They're delicious.
You know what else? These are vegan.