I experimented with a recipe I found for GFCF english muffins, but they weren't yeast-free (which means the kids couldn't have them) so I tried something different. I wasn't perfect with this recipe, because I was just experimenting and really didn't expect it to work, silly me! So in the pictures, you will notice that the tops are a bit puffy (picture below of them cooling on a wire rack), because I didn't smooth them flat, lol. Unfortunately, they aren't egg-free, but you could use egg-replacer instead of the eggs.
Whisk dry ingredients together
1 cup sorghum flour
1 cup potato starch or tapioca starch (arrowroot is not appropriate for the flavor of this recipe)
1/2 cup millet flour
2 teaspoons guar gum or xanthan gum
1 1/4 teaspoons fine sea salt
In a blender mix the wet ingredients
2/3 cup water
1/2 cup plain hemp milk (or other non-dairy milk)
1/3 cup water kefir grains
4 tablespoons oil
2 tablespons raw honey
2 eggs
Mix the wet ingredients into the dry ingredients.
Mix thoroughly. It should be more like a thick muffin batter than a bread dough.
Spoon the batter into 8 english muffin tins, which works out to about 3-4 tablespoons each, then smooth them over with a wet finger. You will see from my picture below, that I don't have english muffin tins, so I folded aluminum foil into strips about 1-2 inches tall (again, I was not precise with this either, lol) and then used a round container about the size of english muffins to make them perfectly round. Place these on a silpat liner or parchment paper on a cookie sheet and bake for 25 minutes at 350 degrees.
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