Instructions

1. Add the yeast, 1 teaspoon of sugar and warm water mixture together and set aside to proof.
2. Whisk together dry ingredients and set aside.
3. In a large bowl, add the 3 tablespoons of sugar, egg whites and oil. Mix well, then add the yeast mixture.
4. Beat with an electric mixer and slowly add the flour mixture, beating for 2 minutes after mixed to make the dough lighter; add more warm water by the tablespoon if the dough is tough or tight; it should be firm but easy to manipulate and not too sticky.

For oven method,

1. oil or butter 9-10 popover tins, jumbo muffin tins or bun trays, then spoon the dough into the trays, filling about 2/3 full. Cover, set aside in a warm place, and let rise for 30 minutes.
2. Preheat oven to 350º F static or 325º F convection.
3. Bake raised muffins for 20 minutes (reduce bake time with convection), or until they are light brown and cooked through.
4. Once cooled, slice with a serrated bread knife 2 times each to make into English Muffins, just perfect for toasting! Makes 9-10 popover buns; once each sliced twice, equals ~30 individual muffins.

For stovetop or griddle method,

1. sprinkle gluten free corn meal on the griddle first; no oil is necessary unless your griddle is not non-stick.
2. Shape into balls a bit smaller than the palm of your hand, then wrap in plastic wrap and set aside to rise for 30 minutes.
3. Flatten each ball gently, then place onto medium-hot griddle, watching to be sure they don't burn. Flip once they have risen some and the bottom is browning.
4. Place a plate on top of the flipped English Muffin or flatten gently with a spatula and continue to cook until a toothpick inserted into the middle comes out clean. Depending on the heat of your griddle, this could take around 20 minutes to cook completely without burning.
5. Remove to cool before slicing. Top with butter or your favorite jam with or without toasting each half first.