1 cup warm water
1/2 cup warm milk
1 tsp sugar
2 1/2 tsp yeast
1 cup buckwheat flour
1/2 cup potato starch
1/2 cup tapioca starch
1/2 cup rice flour(brown or white)
1/4 cup ground flax
2 tsp xanthan gum
1 tsp salt
1/4 cup olive oil
1 TB honey
1 tsp cider vinegar
In a bowl place water, milk, sugar and yeast. Allow to proof until foamy. (This pic was taken a little too early, it should foam up quite a bit more)
Whisk together flours, starches , flax xanthan gum and salt.
When the yeast is foamy add in eggs, oil, vinegar and honey. Mix well.
Add in flour mixture 1/2 cup at a time until fully incorporated.
On a baking sheet place 8-10 English Muffin Rings(depending on size preference), spray well with cooking spray then sprinkle a little cornmeal in each ring.
Scoop muffin batter into the center of each ring and gently pat down (with damp fingers to prevent sticking)
Allow to rise in a warm draft free location for 15-20 minutes.
Heat a skillet to medium/med-high (300 if using an electric skillet) heat, spray with cooking spray, and sprinkle with cornmeal
Carefully flip each ring onto the hot skillet.
Cook for 7-9 minutes. Then carefully flip. (you can remove rings here, or you can wait until they are done and cooled)Cook 7-9 minutes more until hollow sounding when tapped or a toothpick comes out clean.
Remove from skillet and allow to cool completely
*No Skillet? You can bake them in the rings on a baking sheet @ 350 for 15-20 minutes, the tops dont turn our as flat like a standard English muffin, but they are just as tasty!
Fork split , toast and top as desired....
The baked version is in the back, the skillet cooked in the front, you can see there is minimal difference in the texture between cooking variations...