Gluten-Free English Muffins

INGREDIENTS

⅓ cup warm water

⅛ tsp ground ginger

1 tsp sugar

1 tbsp active dry yeast

1 cup warm water

3 tbsp honey

2 ¼ cups all purpose gluten-free flour mix

1 ¼ cups light buckwheat flour

1 ½ tsp salt

½ tsp guar gum or xanthan gum

6 tbsp butter, softened

¼ cup coconut milk

INSTRUCTIONS

Use butter to grease a hamburger bun tin or large muffin tin, or make on a non-stick griddle like pancakes.

Combine ginger, yeast and sugar in ⅓ cup warm water. Let stand for about 10 minutes to proof yeast.

In a food processor or mixer, combine yeast mixture, 1 cup warm water, honey, flour, buckwheat flour and salt. Add butter and mix just until batter is combined and smooth.

Fill tins with ½ cup batter. Cover with damp paper towel and let rise for 30 minutes. Lightly brush tops of muffins with coconut milk. Bake for 25 minutes at 350* until muffins are lightly golden. Allow to cool for 5-10 minutes before cutting in half with a serrated knife. Makes 8.