4.5/5
(6 Votes)
Ingredients
- 1/2 cup sorghum flour
- 1/2 cup tapioca starch
- 1/2 cup almond flour
- 1/4 cup quinoa flakes
- 1 teaspoon xanthan gum
- 3/4 teaspoon baking soda
- 1 1/2 teaspoon instant yeast
- 1/2 teaspoon salt
- 3/4 cups warm water, 80 - 90 degrees F
- 1 teaspoon honey
- 2 tablespoons olive oil
- 1 large egg, at room temperature
Preparation
Step 1
Turn on the oven for a few minutes, then turn it off keeping the door closed. Line a baking sheet with parchment paper, grease four English muffin rings and arrange them on the baking sheet. Set aside.
Whisk the dry ingredients together, then add the wet ingredients and mix until combined. Don't overmix the dough.
Let the dough rest for 5 - 10 minutes then divide it between the four prepared English muffin rings. Place them in the warm oven and let them rise for 20 minutes until they're puffy and nearly doubled in size.
Bake at 350 degrees for 30 minutes. Remove the rings and bake for another 5 minutes.
Cool on a wire rack until completely cool. Slice in half and toast.