GF English Muffins

Growing up, I absolutely loved English Muffins. It was such an easy grab and go breakfast that could be as dressed up as a Egg Sandwich topped with all the fixings or as simple as some Peanut butter or a little Butter and Jam.

Regardless, English Muffins are both delicious and now can be easily prepped and stored in your kitchen for the same grab and go experience while remaining Gluten Free and including simple ingredients.

Steps:

1. Mix together your Psyllium Gel
   (Whole psyllium Husks, water, avocado oil + Apple Cider Vinegar) and set aside. 
2. In another container, mix up your Yeast 
   (Warm Milk + Honey and mix then add in active dry yeast, mix again and set aside). 
3. In another bowl (or in the bowl of your stand mixer) weigh out all all dry ingredients. 
4. In your mixing bowl with your dry ingredients, add in your psyllium gel and with a spoon "cut" the gel into the flour. This step just helps it not get so stuck to the sides of the bowl when mixing. 
   Basically just pre-mix the gel and dry ingredients before putting on your stand mixer (if using). 
5. If using your stand mixer, use your dough hook attachment and start slow building up speed. 
6. While mixing, slowly pour in your yeast mixture and let the dough come together into a ball. 
7. Back at your counter, spread a little Millet Flour to the surface to roll your dough out on. The dough will be slightly sticky - this is where the millet flour comes in handy. 
   Have a cooking sheet ready on the side also with some millet flour spread around so the dough doesn't stick while rising. 
8. Depending on the size of English Muffin you prefer, you can divide into 8 or 10 small balls. **We normally make 10 out of the batch. 
9. One at a time, roll into a ball and slightly flatten down to resemble the shape of a english muffin. 
   Set on your cooking sheet and keep working until completed. 
10. Put cling wrap across the top of your dough to keep moist and place in a warm location (or your oven on a low temp) for roughly 45min. 
11. Once the dough has risen, you can either cook on a cast iron on the stovetop (on low) or if you have a Blackstone or something similar, you can cook them there as well. 
    I always cook on our Traeger Flatrock - it has a cast iron top. 
12. Once your cast iron is warm (temp should be low) set your dough on for 12min each side.
13. Once cooked, let cool on a wire rack and enjoy! 

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