Gluten free english muffins

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.