Ingredients
¾ cup GF flour mix (1/2 cup rice, 2 tbsp + 2 tsp potato, 1 tbsp + 1 tsp tapioca)
¾ cup bean flour mix (1/4 cup bean, ¼ cup cornstarch, ¼ cup tapioca)
1 tsp xanthan gum
1 ½ tsp baking powder
½ tsp salt
3 tbsp vegetable oil
1 egg
½ tsp vinegar
2 tbsp brown sugar
1 cup warm water
1 tbsp sugar
2 ¼ tsp dry yeast (1 packet)
Preparation
Butter a cookie sheet and 6 English muffin rings.
Add 1 tbsp sugar and yeast to warm water.
In a small bowl, whisk together 2 flour mixes, xanthan gum, baking powder, and salt. Set aside.
In a large bowl, whisk together oil, egg, vinegar, and 1 tbsp sugar. Add the yeast water. Whisk. Add the dry mixture; whisk until smooth.
Pour into rings sitting on cookie sheet. Cover and let rise until batter doubles (about 1 hour).
Preheat oven to 375º. Bake 18-20 min until browned slightly and pulled from rings. Let sit on sheet on cooking rack for a few minutes, then take out of rings and let cool.
