I love English muffins. Love them love them love them. Without gluten in my kitchen, I have a heck of a time trying to figure out what to eat for breakfast that's not garbage, 97% sugar, and not leftovers from the night before (which I will eat for lunch, more often than not. Who wants to eat the same food for three consecutive meals? Yes, a real first world problem, I realize).

I was looking for a good breakfast food and came across three consecutive mentions of English muffins on the internet, one of which was gluten free. So I decided to find a starting point and tweak from there. I made the Better Batter recipe, using a Better Batter cheat recipe and found out the hard way that I need to make a sweeping generalization: There is too much stinking xanthan gum in most gluten-free recipes which is what makes them gummy, heavy, without air pockets, and generally ucky (to be particularly eloquent).

So I made a second round, tweaking the flours (you can substitute 3 1/2-4 cups of your favorite flour mix), the xanthan gum and realizing that I only had 4 English muffin rings for a recipe that makes about a dozen English muffins. They were light, non-gummy, toasted really nicely (well, would have toasted better if I had, um, a toaster. But the broiler worked fairly well) and took a lovely pat of butter making my eyes roll around in my head when I ate it (the butter and the muffin).