1cupsorghum flouror any mix of millet, brown rice, or gluten free oat flour (I have made multiple variations and enjoyed them all. Do not use all one flour, I mix three usually. I have even used sunflower seed flour I made, and almond could be used too!)
First, heat your milk to warm, about 110 degrees, or you can easily place your finger in it. Too hot and you will kill the yeast!
Mix in the palm sugar and sprinkle the yeast over the top. Set aside for about 10 minutes to proof the yeast. It should have a creamy, puffy head on top of the liquid. If not, your yeast is dead and will not work, start over with some fresh yeast!
While your yeast proofs, whisk together your dry ingredient in a large bowl, and set aside. Prepare your rings by greasing them well and setting them on a greased cookie sheet.
Once your yeast is proofed, stir in the oil, chia meal, and vinegar.
Pour wet into the dry and mix until you have a soft, muffin-like batter.
Pour the batter into the prepared muffin rings. Only fill your rings/cookie cutters about 2/3 full.
Set aside to rise in a warm place until they just start reaching the top edge. This only takes about 10-20 minutes for me. Do not let the batter rise too high, or the muffin will be hard to remove as there will be overflow baked onto the ring.
Bake in a 375 degree oven for about 18-20 minutes until just golden.