2 cups Sweet Rice Flour
1/4 cup sugar
2/3 cups Cornstarch
1/3 cup Tapioca Flour
3 1/2 teaspoons Guar gum
2/3 cup dry milk powder
1 1/2 teaspoons salt
2 teaspoons sugar
1 1/2 tablespoons active dry yeast
1/8 cup oil (I used extra virgin olive oil)
1 1/4 cups warm water
1 teaspoon vinegar
3 eggs
Put water, oil, eggs, vinegar and the 1/4 cup sugar in bread pan. Mix flours, guar gum, milk powder, salt and 2 teaspoons sugar together in a bowl before adding to bread pan.
After adding the dry ingredients, make a well for the yeast.
Mix ingredients on dough cycle. I let the machine run through the dough cycle completely. If it looks too runny, add rice flour, 1 tablespoon at a time. This dough will not pull from the sides as other doughs. I ended up adding 2 tablespoons of rice four.
After dough cycle is complete, place dough into English muffin rings or make your own. Take aluminum foil sheets (about 10 inches) fold in half, and half again until you get strips about 1 inch thick. Make a ring and tape with masking tape. Spoon the batter into the forms (it is extremely sticky and gooey). Let rise until doubled in size (about an hour). Bake in preheated 375 degree oven for 20 to 25 minutes.
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