For the Gluten Free English Muffin Dough

1. Gently warm the milk to about 110°F. It should not go over 115°F, which could harm the yeast. Use a thermometer to check the temperature. This might take 30 to 60 seconds in a microwave.
2. Sprinkle the active dry yeast and a tiny pinch of sugar over the warm milk. Stir lightly. Let it rest for 5 to 10 minutes. You will know the yeast is ready when it becomes bubbly and frothy.
3. While the yeast activates, whisk together the brown rice flour, potato starch, cornmeal, whole psyllium husk, xanthan gum, granulated sugar, and kosher salt in a mixing bowl.
4. In a separate small bowl, beat the large egg and neutral oil together with a fork.
5. When the yeast mixture is bubbly, add it to the dry ingredient mix. Also add the beaten egg and oil mixture and the vinegar.
6. Use a strong wooden spoon or a Danish dough whisk to combine everything into a wet, slightly lumpy dough. It will seem quite wet initially, but the flours will soak up the liquid. Keep mixing until the dough becomes smoother. This step takes effort.
7. Use a flexible spatula to scrape the dough from the sides of the bowl. Gather it into a rough ball shape. It does not need to be perfect, just contained.
8. Cover the bowl with a clean kitchen towel. Let the dough rest in the bowl for 15 minutes. This rest time allows the flours to fully absorb the liquid.

Shaping and Proofing English Muffins

1. Line a baking sheet with parchment paper. Sprinkle it generously with fine cornmeal to help prevent sticking. For a slightly crispier bottom, you can use medium grind cornmeal instead.
2. Using a kitchen scale, divide the dough into 6 pieces of roughly equal size. Each piece should weigh between 75 and 80 grams.
3. Lightly dust your work surface with fine cornmeal. Gently shape each dough piece into a smooth, round dinner roll shape. If the dough is sticking, lightly grease your hands with oil or sprinkle a tiny amount of potato starch. Try not to use too much extra flour. It is fine if the rolls get coated in cornmeal; this helps create the classic English muffin texture.
4. Place the shaped rolls onto the prepared baking sheet. Gently press down on each roll until it is about 2.5 to 2.75 inches wide and approximately ¾ inch thick. Aim for rolls that are similar in size so they rise and cook evenly.
5. Cover the muffins on the sheet tray with a clean tea towel. Let them rise in a warm spot until they look puffy and are about 50% larger than their original size. For a slower rise, you can place them in the refrigerator for up to 8 hours.

Cooking and Baking English Muffins

1. Once the gluten free English muffins are light, visibly puffy, and have increased in size by about 50%, preheat your oven to 350°F.
2. Add a small amount of neutral oil to a cast iron or heavy-bottom skillet. Heat the skillet over medium-low heat for 1 to 2 minutes. The pan should be hot enough to cook the muffins but not so hot that they burn before cooking through.
3. Carefully place the muffins into the hot skillet. Leave some space between them so they have room to expand slightly. Depending on your skillet size, you will likely need to cook them in batches. Cooking 3 at a time works well.
4. Cook the muffins on the first side for 3 to 4 minutes using low heat. Watch them and adjust the heat as needed to prevent them from browning too quickly. You can peek underneath with a small offset knife to check for even browning.
5. Use a spatula or offset knife to flip the muffins over. Cook them on the second side for another 3 to 4 minutes until they are golden brown and their edges look set.
6. Once cooked on both sides in the skillet, transfer those muffins to the prepared baking sheet. Repeat the skillet cooking process with any remaining muffins. If you have two skillets, you could cook them simultaneously.
7. Once all the muffins have been seared in the skillet, place the baking sheet with the muffins into the preheated oven. Bake at 350°F for 10 to 12 minutes. They are done when their internal temperature reaches 200°F. Baking for 11 minutes is often just right.
8. Take the sheet tray from the oven. Let the muffins cool on the baking sheet for 10 minutes before moving them to a wire cooling rack to finish cooling. Or, if you cannot wait, enjoy one warm right away.