Make Psyllium Gel: Combine psyllium husk and lukewarm water. Stir and let sit for 30–45 seconds until gel forms.
Mix Dry Ingredients: In a large bowl, whisk together tapioca starch, millet flour, sorghum flour, sugar, yeast, and salt.
Active Dry Yeast: If used, activate it by mixing with sugar and milk. Let it froth for 5–10 minutes before adding.
Combine Wet Ingredients: Mix milk, oil, and vinegar into the psyllium gel.
Knead: Gradually add wet mixture to dry ingredients. Knead until smooth, slightly sticky dough forms. Avoid adding extra flour.
2. Shape and Proof
Prepare Baking Sheet: Sprinkle with cornmeal.
Divide Dough: Turn out dough onto a floured surface. Knead gently into a ball, divide into 8 equal portions (125g each).
Shape Muffins: Form into balls, flatten slightly (about 1¼ inches thick). Place on baking sheet and dust tops with cornmeal.
Proof: Cover with plastic wrap. Let rise in a warm place until doubled in size (~1 hour).
Tip: Use a turned-off oven with a cup of boiling water for a warm, humid environment.
3. Cook the English Muffins
Heat Pan: Preheat a cast iron skillet or griddle over low heat (no greasing).
Cook: Carefully transfer muffins to the skillet. Cook uncovered for 11–12 minutes until deep golden on the bottom. Flip and cook another 11–12 minutes.
Tip: Cook low and slow to ensure thorough cooking.
4. Cool and Serve
Transfer to a wire rack. Cool completely before splitting and serving. For maximum nooks and crannies, split with a fork by pricking around the sides and pulling apart.
Storage Tips
Room Temperature: Best consumed fresh but stays good in an airtight container for 2–3 days. Toast before serving.
Freezing: Freeze untoasted muffins for up to 3 months. Thaw at room temperature before toasting.
Air Fryer Toasting (Optional)
Split muffins in half.
Air fry at 400°F (200°C) for 3–4 minutes (check earlier if your air fryer runs hot).
Add toppings like butter, jam, or peanut butter and serve.
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