5 cups gluten free bread flour (my mix)
4 1/2 tsp yeast
1 tbsp + 1 tsp sugar
2 tsp kosher salt
1 tsp baking soda
3 cups whole milk warmed to 120°
1/4 cup sorgum flour to dust pan, not to be added to bread
Warm the milk to 120°, add the yeast and 1 tsp sugar. The warm milk will help to activate the yeast. Be careful not to get it too hot or you will kill your yeast. Set aside and allow to get foamy 10 to 15 minutes.
Stir together the dry ingredients; flour, sugar, salt, and baking soda. After the yeast is foamy add it to the flour mixture until all blended together. Set aside in a warm place to rise for 30 minutes.
Preheat the oven to 375°.
Grease a loaf pan or flat
After the dough rises, lightly grease a bread pan or a muffin top pan and sprinkle with sorgum flour. This will give the grainy cornmeal texture frequently found on English muffins. Place the dough gently into the loaf pan or muffin top pan being careful not to incorporate the sorgum flour into the bread.
Once the dough is in the pan, do not move it around. Leave the dough in the pan for 30 minutes in a warm place to rise again.
After the dough has sat for 30 minutes bake in the oven for 30 more minutes. Toast in the toaster to obtain the English muffin crust.