English Muffins

Originally found at glutenfreesoxfan.wordpress.com
Ingredients:
3/4 cups sorghum flour
1/4 cup corn starch
1/4 cup tapioca flour
1/4 cup potato starch
1 teaspoon xanthan gum
1/2 teaspoon salt
1 Tablespoon sugar
1 scant Tablespoon quick rise yeast (1 packet)
1 teaspoon canola oil
3/4 cup + 1 Tablespoon warm water
Directions:
1. Spray pan with nonstick spray and dust with white corn meal or rice flour.2. Mix all dry ingredients in bowl of mixer.3. Add water and oil; mix until just blended. Scrape down the sides. Beat on high for 2 minutes.4. Spoon dough into pans. Cover and let rise in warm place for about 20 minutes or until doubled in size.5. Bake in 375 degree (preheated) oven for 15 minutes. They should barely be browned at all.6. Let cool. Split with fork.
Toast and top with your favorite jam or honey. Enjoy!
Variation: I made these again, but using 1/2 cup white rice flour and 1/4 cup sorghum flour instead of 3/4 cup sorghum. They came out closer to a traditional white English muffin.