Gluten Free English Muffins

Butter 16 english muffin rings and place them on a lined baking sheet. Sprinkle a little cornmeal inside the rings.

Combine dry ingredients:

2 cup sorghum flour
2 cup tapioca starch
1 cup millet flour
4 teaspoons xanthan gum
2 1/2 tsp salt

Proof your yeast.

3 cup water (110 to 115 degrees f)
1 tsp honey
5 tsp dry active yeast

Mix the warm water and honey. Add the yeast and stir. Set aside until the yeast begins to get poofy.

Add the proofed yeast and liquid into the dry ingredients.

Add:

8 tablespoons light olive oil
4 tablespoons honey
4 eggs

Mix thoroughly, spoon into tins and allow the dough to rest for a few minutes. Should double in height ... About 15 minutes.

Bake at 350 for 20-25 minutes