Gluten-Free English Muffins

• 1 tablespoon yeast
• 1 teaspoon sugar
• 1 1/4 cups warm water
• 2 cups rice flour
• 2/3 cup potato starch
• 1/3 cup tapioca starch
• 1 teaspoon xanthan gum
• 1/2 teaspoon salt
• 1 tablespoon sugar
• 2 teaspoons sugar
• 3 egg whites
• 4 tablespoons canola oil

1. Proof the yeast with the sugar and warm water.
2. Mix the white rice flour, potato starch, tapioca starch, xanthan gum and salt.
3. Combine the 1 tablespoon + 2 teaspoon sugar, egg whites, and canola oil.
4. Add yeast mixture. Beat to mix.
5. Add half of the flour mixture and beat until smooth. Add rest of the flour mixture and beat three minutes.
6. Spoon into English muffin rings sprayed with oil spray and let rise about 45-60 minutes for regular yeast and 25-35 minutes for quick rise yeast.
7. Bake 375F degrees for 20-22 minutes.

yeast, sugar, water, rice flour, potato starch, tapioca starch, xanthan gum, salt, sugar, sugar, egg whites, canola oil

Taken from www.food.com/recipe/gluten-free-english-muffins-257556 (may not work)