Original recipe here karina, gluten free goddess' english muffins, adapted for thermomix.
heat oven to its lowest setting.
place into the thermomix:
110g sorghum (jowar) flour
170g potato starch (or tapioca starch)
55g millet flour or 75g brown rice flour
2 tspns xanthan gum
good shake salt
mix on speed 4 for around 30 seconds or until well mixed. place in a bowl
place in the thermomix:
110g rice milk
pinch raw sugar
heat speed soft 50' until it reaches temp - mine took around 2 minutes. add in:
1 sachet / 2.5 tspns or between 5 & 10g yeast
mix on reverse speed soft for 10 seconds or until most lumps are gone. Leave to sit for 5-10 minutes until yeast is frothy and bubbly.
add into thermomix:
75g rice bran or other light flavoured oil
35g agave nectar
mix on reverse speed 3 for 10 seconds then switch to closed lid, knead setting. add dry ingredients through the lid until well mixed and together as a ball. (around 2 minutes)
using a spoon or wet hands place dough into egg rings and smooth tops. i would love to try putting fine polenta on the top and bottom but didn't have any!
Place into oven and leave for 15 minutes until the dough has doubled in size. Turn oven up to 180' and cook for around 20-25 minutes until cooked through. cool slighty and split in half to eat or toast.
i find ours don't look anything much like english muffins but they are delicious!!!! they are great to freeze too :)