I make these on a regular basis! All the nooks and crannies of a traditional English muffin. I use silicone egg rings to form the muffins in the skillet (cooking in batches) and allow the dough to rest overnight in the fridge. It is a yeast based recipe, so ensure your yeast is activated with warm water (110 degrees) before adding to the mix. You will also want to use the proof setting on your oven or find a real warm place for the dough to rise properly (I set mine near the gas fireplace). I can usually get 8 -10 per batch; they freeze well. I've experimented with various GF All Purpose flours, some work better than others. Bob's Redmill made for a runny dough. Kinnikinnick worked well but I prefer Our Compliments (Canadian brand by Sobeys).
