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1
Add the yeast and sugar to the warm milks, and set aside to proof for 5-7 minutes until frothing and bubbly.
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2
While the yeast is proofing, blend the dry ingredients in a large mixing bowl with a sifter or a whisk.
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3
Cut the shortening into the mixed dry ingredients with a pastry blender, two knives, or rub it in with your hands until well-blended.
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4
When the yeast is well-proofed, add it into the flour mix, and mix for 2-3 minutes, until fully incorporated.
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5
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.
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6
Place them on a baking sheet on a piece of parchment paper, lightly sprinkled with flour.
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7
Evenly fill the rings about 1/2 to 2/3 full with batter.
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8
Without the extra xanthan gum, the batter is sticky instead of dough-like.
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9
Welcome to the world of gluten-free batter.
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10
If you dont 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.
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11
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).
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12
When theyve risen and are a bit puffy on top, bake them in a 350 degree oven for 18-25 minutes.
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13
Or until light golden brown, whichever.
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14
Set the muffins on a rack to cool.
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15
Remove the muffins from the rings.
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16
You may need to run around the inside of the ring with a thin knife, to release them.
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17
Split the English muffins with a fork to take advantage of those patented nooks and crannies.
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18
Freeze everything you wont eat now, to thaw and toast later.
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19
Spread with butter or jam or both or honey or, you get the idea.
