Gather your tools and ingredients. You will need a flat surface to cook your muffins on, on the stovetop.
Using your large - 4 cup - measuring cup start by measuring out your water using your kitchen scale to get the exact amount of grams needed.
Next, tare your scale and add the psyllium husk powder directly to the water. Stir, using a spatula, until mixed well and set to the side to gel.
Using your medium - 2 cup - measuring cup measure out your milk on your scale. Then warm in the microwave for just a few seconds - should be warm to touch, not hot.
Tare your scale and add the sugar and then your yeast to the warm milk. Stir slightly just until mixed and set aside to froth.
In your mixing bowl, you will add all of your dry ingredients, don’t forget to tare your scale between each - potato starch, 1 to 1 flour, oat flour, salt. Mix the ingredients together and set aside.
Lastly, you will measure out your oil and your vinegar separately and add them to your psyllium husk mixture that should be a gel at this point. Mix together well.
Place your dry ingredients mixing bowl on your stand mixer and add all the wet ingredients - the psyllium husk mixture and the yeast/milk mixture.
Using a dough hook, mix these ingredients for several minutes until well established dough is formed. It will be sticky and you may have to use a spatula to scrape the sides and incorporate some of the dry ingredients more thoroughly.
Once a sticky dough is formed, sprinkle some 1 to 1 flour on your counter and pour the dough out onto the surface. Incorporate some of the flour on the surface of the dough to avoid it sticking to your hands. You can fold over the dough a few times but this isn’t necessary. You just want to form a flat circle of dough to be cut like scones into triangles.
Once you have a flat circle of dough, use a knife or sharp blade to cut the circle into 8 triangular pieces. Each of these pieces needs to weigh 125 g, so you will need to use your scale to weigh and adjust as needed.
Once the triangle is cut and weighs close to 125 g you will form it into a circle and place it on a lined pan that has been dusted with yellow cornmeal. You should have 8 round dough muffins on your pan when finished.
Cover the dough with a towel or parchment paper and set in a warm place for 60 minutes to rise. I generally turn the light on in my oven (with no heat) and set the pan on the top rack just to provide a warm place for them to rise.
Once the 60 minute rise time is up the muffins should have doubled in size. Place your cast iron skillet or flat cooking surface on your stovetop and turn the heat on low. Once the pan is hot you will transfer your muffins using a spatula and cook for 11 minutes on each side. Make sure you set a timer. When cooked through, set on a elevated surface with a paper towel or cloth so they can cool without getting soggy.
** Just a few notes for cooking. I generally turn the muffins in a clockwise motion while they are cooking because I have a gas stove and they can cook unevenly if I don’t.
