Combine 12 tbsp rice bran flour)
6 tbsp rice flour )
6 tbsp potato flour )
3 tbsp arrowroot )

Sift three times and measure 1 ½ cups of combined flours.

Combine 1 ½ cups mixed flours as above
1 ½ tsp g/f baking powder
1 ½ egg replacer
1 ½ tbsp castor sugar
1 ½ tsp xanthum gum
1 tsp salt
In a jug combine the liquid and yeast
300ml lukewarm water
½ tsp cider vinegar
3 tbsp melter butter
1 large egg – 65gr -(room temp)
1 tbsp dried yeast
Beat till well mixed then add to dry ingredients. Mix with a wooden spoon till smooth.

Grease 6 english muffins rings and place on a greased tray.
Spoon mixture evenly into muffin rings.
Put in a warm place to prove approx 60 mins.or doubled in size.
Preheat oven to 180 degrees and when ready bake for 18 mins.

I use a large pizza tray and sometimes use the microwave convection oven to save heating the house in summer.
I usually slice them in half and toast well for breakfast.
Wrapped separately they freeze well.