1 1/4 cup water 1 tsp vinegar or 1 tsp lemon juice
1/3 cup sugar- less 2 tsp 1 1/2 tsp salt
2/3 cup milk powder substitute 2 cup rice flour
2 cup tapioca flour 3 1/2 tsp xanthan gum
2 packages active dry yeast (1 1/2 T.)
Preheat oven to 350 degrees F. Dissolve the 2 tsp sugar in the lukewarm water. Sprinkle yeast on top and let sit 10 minutes until bubbly. Melt margarine, cool and add vinegar. Sift together dry ingredients.
Stir the yeast mixture and the water/margarine/vinegar mixture into the dry ingredients, then add eggs and beat 2 minutes with mixer on high speed.
Place English muffin rings or other ring molds on a greased cookie sheet. Coat inside well with a non-stick spray. Divide dough among the rings using a large spoon and rubber spatula. Coat fingertips with tapioca flour and pat out gently to fill the ring. [I use the back of a spoon dipped in water to smooth them out.] Bake until golden in preheated oven.
