Wheat-Free, Gluten-Free English Muffins

Wheat-Free, Gluten-Free English Muffins
Serving Size: 8 muffins Prep Time: 25 Cook Time: 20-25 Cooking Temp: 350°

1 cup sorghum flour

1 cup potato starch (not potato flour) or tapioca starch

1/2 cup organic millet flour

2 tsp xanthan gum

1 1/4 tsp fine sea salt

1 cup water at 110 to 115ºF.

1/2 cup plain hemp, soy or almond milk (110 to 115ºF)

1 pinch of raw sugar

2 1/2 tsp dry active yeast

4 tbsp light olive oil

2 tbsp honey or raw organic agave nectar

2 large organic free-range eggs

  1. Whisk together flours, xanthan gum and sea salt.
  2. Mix warm water and milk. Add sugar and yeast and mix well. Set aside until yeast starts to rise.
  3. Add yeast to dry ingredients and add oil, honey and eggs.  Mix well and let sit for a couple of minutes.
  4. Preheat oven to 350°
  5. Spoon dough into 8 muffin rings. Smooth out the tops of the dough with wet fingers.
  6. Bake in center of oven for 20-25 minutes until lightly golden brown.
  7. Remove and place on cooling rack.
  8. Split in half and toast for extra crispiness.
  9. Top with your favorite topping and enjoy!
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