Source:  GFCF Recipes

2 tsp sugar
1  3/4 cup lukewarm water
3 large eggs
1/4 cup butter or margarine 
1  1/4 cup water
1 tsp vinegar
1/3 cup sugar minus 2 tsp
1  1/ 2 tsp salt
2/3 cup acceptable dry milk powder(i.e. Dari Free)
2 cups white rice flour or brown rice flour or 1/2 of each)
2 cups tapioca starch
3 1/2 tsp xanthan gum
2 package active dry yeast or 1  1/2 Tbsp yeast

Instructions:
1.  Dissolve the sugar in lukewarm water.

2. Sprinkle yeast on the top of sugar/water mixture, and allow to stand for 10 minutes until bubbly.

3. Melt butter or margarine.

4. Add 1  1/4 cup cool water and vinegar.

5. Sift together dry ingredients.

6. Stir the yeast mixture and the water/margarine/vinegar mixture into the dry ingredients, then add eggs and beat 2 minutes with mixer on high speed.

7. Place English Muffin rings, 4” aluminum tins, tuna cans or other form on a baking sheet.

8. Spray or coat the inside of the molds and sheet with a non-stick spray.

9. Fill the molds approximately 1/ 5 full and then top with a mixture of brown sugar, cinnamon, nuts or raisins, repeat layers until mold is 1/ 2 full. 

10. Allow dough to rise until about double in a warm place, approximately 1 1/ 2 hours. 

11. Preheat oven to 375 degrees and bake until golden brown.