Ingredients

20 g (4 tbsp) whole/rough psyllium husk (or 17 g psyllium husk powder)

360 g (1½ cups) lukewarm water

160 g (1⅓ cups + 1 tbsp) tapioca starch (or cornstarch, potato starch, arrowroot starch)

140 g (1 cup + ½ tbsp) millet flour, plus extra for flouring the surface (or finely milled brown rice flour)

120 g (¾ cup + 3 tbsp) sorghum flour (or light buckwheat flour, white teff flour, oat flour if not sensitive)

25 g (2 tbsp) caster/superfine or granulated sugar

8 g (2½ tsp) instant yeast (or 10 g active dry yeast)

8 g (1½ tsp) salt

120 g (½ cup) whole milk, lukewarm

20 g (1½ tbsp) sunflower oil, or other neutral-tasting oil

10 g (2 tsp) apple cider vinegar

Cornmeal, for dusting

Instructions

Step 1: In a bowl, mix psyllium husk with lukewarm water and let it sit for 30-45 seconds until a gel forms.

Step 2: In a large bowl or stand mixer bowl, whisk together tapioca starch, millet flour, sorghum flour, sugar, instant yeast, and salt. For active dry yeast, activate it first by mixing with sugar and milk, then let it froth for 5-10 minutes before adding.

Step 3: Add milk, oil, and vinegar to the psyllium gel and mix well.

Step 4: Make a well in the dry ingredients and add the psyllium gel mixture. Knead the dough until smooth and all ingredients are evenly combined, scraping the bowl sides to prevent dry patches. Dough will be slightly sticky; avoid adding extra flour.

Step 5: Sprinkle a large baking sheet with cornmeal and set aside.

Step 6: Turn dough onto a lightly floured surface, gently knead and shape into a ball. Divide into eight equal portions (about 125g each).

Step 7: Shape each portion into a smooth ball, place on the cornmeal-dusted sheet, and gently flatten to about 1¼-inch (3cm) thick. Sprinkle tops with cornmeal.

Step 8: Cover lightly with plastic wrap and proof in a warm spot for about 1 hour until doubled in size. (For a warmer proofing environment, place a cup of boiling water in your turned-off oven.)

Step 9: Preheat a large cast iron skillet or frying pan over low heat; no oil or butter needed.

Step 10: Cook the muffins in batches if necessary, over low heat for 11-12 minutes on one side until golden brown. Flip carefully and cook the other side for another 11-12 minutes. Do not cover while cooking.

Step 11: Transfer muffins to a wire rack to cool completely for at least 1 hour before splitting and serving. Use a fork to split for best texture.

Tips & Variations

Use finely milled brown rice flour instead of millet flour for a different but similar texture.

Replace sorghum flour with buckwheat, white teff, or oat flour if preferred (avoid oats if sensitive).

Activate active dry yeast separately to ensure proper rising.

Resist adding extra flour during kneading to avoid dense, dry muffins.

Allow muffins to cool fully to set the crumb and avoid sticky interiors.

Use a fork, not a knife, to split muffins and preserve the nooks and crannies.

FAQs

Can I use a different type of flour?

Yes, you can swap millet flour with brown rice flour and sorghum flour with buckwheat, white teff, or oat flour, depending on your dietary needs and flavor preferences.

How do I know when the muffins are fully cooked?

Cooking them low and slow allows the muffins to brown deeply while cooking through. They should be golden on both sides and springy to the touch. Avoid higher heat to prevent burning the outside while leaving the inside undercooked.