I promised to get busy developing some yeast recipes for the sourdough starter that I introduced a few months ago and thought English muffins would be a good first challenge. I’ve had a fair taste-test run with a variety of gluten-free English muffins; mostly the kind you buy frozen in the grocery store.
Deal-breaker #1: One muffin costs about the same amount as the ingredients to make them at home. Make your own batch!
Deal-breaker #2: Most all of them were shaped like English muffins, but when broken into, were no different than a lightened gluten-free white bread: soft and spongy with an even crumb, no nooks or crannies.
I may as well have taken a biscuit cutter to a loaf of bread and saved the money.