Whisk psyllium husk into the warm water and let sit for 5-10 minutes for a gel to form.

In a separate bowl, mix together the other dry ingredients - starch of choice, brown rice flour, sorghum flour, sugar (if using), xanthan gum, baking powder, instant yeast, and salt.

Into the psyllium husk gel, whisk the eggs, maple syrup (if using) and oil.

Pour the gel mixture into the dry ingredients and mix with an electric mixer on medium to high speed for approximately 5 minutes until a very smooth dough has formed.

Using a spatula, scrape down the edges of the bowl and form dough into a ball/pile in the bowl. Sprinkle corn meal onto the counter and turn dough out of the bowl. Using the corn meal, form the dough into a ball then divide into 12 equal parts.

Lightly coat a pan or silicone baking mat with corn meal. Shape each dough portion into a ball. Transfer to the coated pan or mat and lightly press to flatten slightly. Sprinkle the tops with corn meal.

Lightly cover them with a sheet of plastic wrap to prevent them from drying out and proof in a warm spot for about 1 hour or until doubled in size.

A few minutes before they are ready to cook, pre-heat a large cast iron skillet, frying pan or griddle over low heat. Do not grease the pan or skillet.

Using a spatula, carefully transfer the proofed dough to the preheated skillet and cook on each side for 11-12 minutes. The english muffins should be golden brown on the bottom. The key is to not cook them too hot or they will burn before getting done in the center.

Transfer the cooked English muffins to a wire rack or pan and allow them to cool completely before you split them. Splitting them open using a fork will give you that accentuated crumb English Muffins are known for.