Gluten-Free English Muffins

Discover Gluten-Free English Muffins. Review the available recipe details and open the credited original source for the complete preparation method.

• 1/2 cup sorghum flour ↔ Replace
• 1/2 cup tapioca starch ↔ Replace
• 1/2 cup almond flour ↔ Replace
• 1/4 cup quinoa flour (or flakes) ↔ Replace
• 1/2 teaspoon xanthan gum ↔ Replace
• 3/4 teaspoon baking soda ↔ Replace
• 1 1/2 teaspoons instant yeast ↔ Replace
• 1/2 teaspoon salt ↔ Replace
• 3/4 cup warm water (80 - 90 degrees F) ↔ Replace
• 1 teaspoon honey ↔ Replace
• 2 tablespoons olive oil ↔ Replace
• 1 large egg (at room temperature) ↔ Replace

Converted measurements are approximate; the original source remains authoritative.

This page may contain an automatic translation. The original source remains leading.