Cranberry English Muffins

• 2 tablespoons sugar, divided
• 1 tablespoon dry yeast
• 1 1/4 cups warm 1% low-fat milk (100u0b0 to 110u0b0)
• 9.2 ounces brown rice flour (about 2 cups)
• 5.2 ounces potato starch (about 1 cup)
• 4.2 ounces tapioca flour (about 1 cup)
• 2.3 ounces cornstarch (about 1/2 cup)
• 1 1/2 teaspoons xanthan gum
• 1 1/4 teaspoons salt
• 3 tablespoons butter, melted
• 1 tablespoon canola oil
• 1 large egg, lightly beaten
• 2/3 cup sweetened dried cranberries
• Tapioca flour, for dusting
• 1 tablespoon cornmeal, divided

1. Dissolve 1 tablespoon sugar and yeast in warm milk in a small bowl; let stand 5 minutes.
2. Weigh or lightly spoon brown rice flour, potato starch, tapioca flour, and cornstarch into dry measuring cups; level with a knife. Combine brown rice flour, potato starch, tapioca flour, cornstarch, xanthan gum, salt, and 1 tablespoon sugar, stirring with a whisk. Add yeast mixture, butter, oil, and egg; beat with a mixer at medium speed until blended. Add cranberries; gently stir to combine.
3. Turn dough out onto a well-floured surface; knead gently 5 to 6 times. Roll dough to a 1/2-inch thickness; cut with a 2 1/2-inch biscuit cutter into 14 muffins. Place on a baking sheet lined with parchment paper and sprinkled with 1/2 tablespoon cornmeal. Sprinkle tops of muffins with 1/2 tablespoon cornmeal. Let rise in a warm place (85u0b0), free from drafts, 1 hour.
4. Heat a griddle or large nonstick skillet over medium-low heat. Cook muffins 6 minutes on each side or until lightly browned. Cool completely on a wire rack.

sugar, yeast, milk, brown rice flour, potato starch, tapioca flour, cornstarch, xanthan gum, salt, butter, canola oil, egg, cranberries, tapioca flour, cornmeal

Taken from www.myrecipes.com/recipe/cranberry-english-muffins (may not work)