Gluten-Free English Muffin Bread

INGREDIENTS

1 cup

sorghum flour

1 cup

brown rice flour

3/4 cup

tapioca starch

1/2 cup

quinoa flakes

2 tsp

xanthan gum

1 1/4 tsp

fine sea salt

1/4 tsp

baking soda

packet (2 1/4 teaspoon active dry yeast)

1 cup

warm milk of choice 80 - 90 degrees (I used almond milk, but regular milk would be fine)

1/2 cup

warm water (80 - 90 degrees)

1 tsp

sugar (or honey)

large eggs (at room temperature & lightly beaten)

3 tbsp

olive oil

2 tbsp

honey

Egg white or milk for wash (optional for more browning)