English Muffins

Ingredients:

300ml warm milk

12g dried active yeast

10g caster sugar

300g gluten free plain flour

1/2 tsp bicarbonate of soda

1 tsp Xanthan gum

1 tsp salt

1 large egg

25g melted butter

2 tbsp lemon juice

Fine polenta (for sprinkling)

Vegetable oil for cooking

Method:

1. Put the warm milk, sugar and yeast in a jug, then stir. Allow to rest for 10 mins until it becomes nice and frothy.

2. In a large mixing bowl, mix together the flour, bicarbonate of soda, Xanthan gum and salt until combined., Add the egg, melted butter, lemon juice and frothy yeast mixture and mix until smooth. Cover the bowl and prove in a warm place for 1 hour (until doubled in size).

3. Place a large frying pan over a low heat. Place two 9cm circular rings in the pan and spray oil in the middle and up the sides of each ring. Sprinkle a little polenta to lightly dust the surface inside each ring, then place 2 tbsp of the dough mixture in each ring so that they are half full. Gently smooth over the tops using the back of a wet spoon to create an even layer, and sprinkle more polenta on top. Cook for 5 mins, then use a pair of tongs to remove the rings and flip the muffins over. Cook for a further 5 mins on the other side, then remove from the pan. Repeat until the mixture has been used up.

4. Allow to cool for 15-20 mins before slicing, toasting and eating.