To make a puffy enough gluten-free English muffin we use a sourdough starter and silicon rings.
This recipe also works on an outdoor griddle, as a warm breakfast treat that avoids heating the house on hot summer days.
The sourdough starter should ideally be prepared the day before.
Start by letting the following proof for ten minutes:
Then add the dry starter ingredients, trying to keep the xanthan gum dry until mixing begins:
Finish making the starter by mixing vigorously. Let it sit at least an hour, but preferably overnight.
When it is time to cook the English muffins, preheat the griddle to low temperature.
Then add to the starter a mixture of:
These can be topped with butter and jam. These work equally well with a savory topping, such as eggs and mushroom sauce.