I'm a fairly seasoned GF baker in some ways by now, but this was my first go at english muffins (GF or non-GF) and my first use of Buckwheat flour - I was utterly impressed with the texture/taste and their overall quality, thank you for posting the recipe! I did not have Pamela's baking mix so I used a High Fiber Blend recipe from Living Without Magazine form the 2 1/4 cup GF flour blend...it was a combo of sorghum flour, br. rice flour, corn starch, and a bit of salt and x. gum. In using it, i still used the salt and x. gum you called for since it was such a minimal amt. in the "blend" i'd made, figured Pamela's baking mix had extra "stuff" like that in it too. Thanks again!
This was my first try at a gluten free yeast recipe and it was a success! I used King Arthur Gluten Free (all-purpose) flour. It was straight forward to mix up the batter, and I used a greased measuring cup to fill the pan. I baked in a muffin top pan (King Arthur) and it made for nicely shaped muffins. I couldn't resist eating one directly out of the oven (was really testing to see if they were done and...) The muffins had nice spongy-looking air holes in them, and I was delighted to find the taste similar to whole wheat. I enjoyed them untoasted, too. This passed the test of two of my "gluten eaters" in my family, too! Thanks Paula, for giving me the confidence to try more gluten free baking.