In a medium bowl combine water, maple syrup and yeast. Set aside to proof for 5 to 10 minutes.

In the bowl to your stand mixer, combine sorghum flour, quinoa flour, brown rice flour, potato starch, tapioca starch, xanthan gum and sea salt. Mix well with a wire whisk. Add cooked quinoa and stir to combine.

Line two baking sheets with parchment paper. Spray 12 English muffin rings with olive oil spray or coat with vegetable shortening. Don’t be stingy with the oil or your muffins may stick! Place prepared muffin rings on the parchment lined baking sheets.

Preheat oven to Proof setting or 175 degrees.

When the yeast mixture is frothy, add it , the coconut oil, apple cider vinegar and remaining water to the dry ingredients.

Fit your stand mixer with a paddle attachment and blend on medium high for 3 minutes. The dough will be wet and spreadable.

Using a ⅓ cup measure scoop dough into prepared muffin rings. Using a cool wet spoon, smooth the tops. Place the baking sheet in the oven and allow to rise for 15 minutes.

Remove from oven and preheat oven to 425. Bake for 40 minutes , rotating trays half way through. Check during the last 10 minutes and cover with foil to prevent over browning.

Cool on the tray for 15 minutes and then remove muffing from rings and allow to cool completely.

May be frozen.