In a large mixing bowl, combine the gluten-free flour, xanthan gum, sugar, and salt. Stir until evenly distributed.

In a separate bowl, whisk together the active gluten-free starter, milk, water, olive oil, and egg. Ensure all ingredients are well incorporated.

Add the wet ingredients to the dry ingredients. Using a stand mixer with a paddle attachment, mix until the dough forms. It will have a thick, batter-like consistency. Don’t worry if it’s not as firm as traditional dough — this is normal for gluten-free recipes.

Cover the bowl with a clean kitchen towel or plastic wrap. Allow the dough to ferment at room temperature until it doubles in size. For a tangier flavor, transfer the dough to the refrigerator and let it ferment overnight.

Preheat your oven to 375°F (190°C). If you’re using muffin rings, grease them well and dust the inside with cornmeal to prevent sticking. Preheat a cast iron griddle or heavy-bottomed pan over medium heat.

Using wet hands, divide the dough into eight equal portions. Shape each portion into a round, flat disk. If you’re using muffin rings, place the disks into the rings dusted with cornmeal.

Cook the muffins in the preheated pan for 3-4 minutes on each side, or until golden brown. Avoid overcrowding the pan; work in small batches for best results.

Once all muffins are browned, transfer them to a baking sheet. Bake in the preheated oven for 8-10 minutes or until the internal temperature reaches 190°F (88°C).

Let the muffins cool completely on a wire rack. To split, use a fork to pierce the edges all the way around and gently pull apart to reveal the nooks and crannies inside. Toast and top with your favorite spread or enjoy as is!