Gluten-free English muffins

Ingredients:

• 2 and 1/4 tbsp. all-purpose gluten-free flour
• 2 and 1/4 teaspoons instant yeast
• 2 teaspoons of sugar
• 1.5 tsp psyllium husk
• 1 teaspoon coarse salt
• 1 tbsp unsalted butter, room temperature, plus extra for baking (optional)
• 0.5 - 3/4 cup sour milk or kefir
• Corn flour, for work
• Vegetable oil, for baking (optional)

Preparation:

1. Mix dry ingredients:

   
   Place the flour, yeast, sugar, psyllium husk, and salt in the bowl of a stand mixer fitted with the paddle attachment. Mix thoroughly on low speed.
   

2. Knead the dough:

   
   Add the butter and 0.5 cups of sour milk to the flour mixture and mix on medium-low speed. The dough should be soft and sticky. If the dough seems too dry, add a little more sour milk until it becomes pliable. Mix with a mixer for 5 minutes. Scrape down the sides of the bowl and form the dough into a ball. It should be slightly sticky.
   

3. Let the dough rise:

   
   Place the dough in a large bowl and cover with plastic wrap. Place the bowl in a warm place and let the dough rise for 90 minutes. Unlike dough made with wheat flour, this dough won't rise much. It will rise slightly and become well-moistened.
   

4. Proofing the dough:

   
   Line a baking sheet with parchment paper and set aside. Turn the dough out onto a clean work surface and cut it into 6 equal pieces. Knead 1 piece of dough for a few seconds to release any air pockets, then roll it into a ball. Repeat with the remaining pieces of dough, spacing the balls evenly on the prepared baking sheet. Cover them with a kitchen towel and let them rise in a warm place for 1 hour.
   

5. Preparation for baking:

   
   Preheat oven to 175°C. Sprinkle each ball with cornmeal on the top and bottom.
   

6. Toast English muffins:

   
   Place a large cast-iron skillet over medium heat. An electric skillet will also work. Lightly grease the skillet with vegetable oil or butter. Place 3 dough balls in the hot skillet and flatten them slightly with the palm of your hand. Cook until the buns are golden brown on the bottom, about 5 minutes. Flip them over and cook for another 5 minutes.
   

7. Bake English muffins:

   
   Transfer the pan to the oven and bake the muffins until they are set on the sides, about 5 minutes. Transfer the muffins to a wire rack to cool.
   
8. Repeat with the remaining three balls of dough.
9. Cool the buns completely and serve.