English Muffins (gluten-free)

Add the yeast and sugar to the warm milks, and set aside to proof for 5-7 minutes until frothing and bubbly.

While the yeast is proofing, blend the dry ingredients in a large mixing bowl with a sifter or a whisk.

Cut the shortening into the mixed dry ingredients with a pastry blender, two knives, or rub it in with your hands until well-blended.

When the yeast is well-proofed, add it into the flour mix, and mix for 2-3 minutes, until fully incorporated.

Spray and flour the inside of your English muffin rings ($5 for 4 at Sur la Table) or empty tuna cans with the top and the bottom removed, washed, labels removed. Place them on a baking sheet on a piece of parchment paper, lightly sprinkled with flour.

Evenly fill the rings about 1/2 to 2/3 full with batter. Without the extra xanthan gum, the batter is sticky instead of dough-like. Welcome to the world of gluten-free batter.

If you don’t have rings, or if you only have a few, you can either free form them, or form them in the rings, and remove them, but they will spread and become more crumpet-shaped.

Let the English muffins rise for 45 minutes in a warm place (I usually set the oven at about 100-115 degrees and let them rise in there).

When they’ve risen and are a bit puffy on top, bake them in a 350 degree oven for 18-25 minutes. Or until light golden brown, whichever.

Set the muffins on a rack to cool. Remove the muffins from the rings. You may need to run around the inside of the ring with a thin knife, to release them. Split the English muffins with a fork to take advantage of those patented nooks and crannies.

Freeze everything you won’t eat now, to thaw and toast later. Spread with butter or jam or both or honey or, you get the idea.