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Grain-Free English Muffin

Grain-Free, Gluten-Free, Paleo English Muffins

Grain-Free English Muffin

Dairy-Free, Gluten-Free, Grain-Free, Nut-Free

Recipe Credit: @martidishes

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Like all great breads, English Muffins are usually out of reach for the gluten and grain intolerant. That is, until now! Our recipe for Gluten-Free, Grain-Free, Nut-Free, Dairy-Free, Paleo English Muffins will be the most versatile bread recipe your kitchen has seen! These tasty little muffins bake up crispy, slice beautifully, and toast like a dream. Your breakfast options just found some new “nooks” and crannies”!

Grain-Free English Muffin Ingredients  

  • 1/2 cup Otto's Cassava Flour (whisked or sifted before measuring)
  • 1/2 cup arrowroot flour/starch
  • 1 tsp baking powder
  • Dash sea salt
  • 2 eggs
  • 1 tbsp palm shortening (melted)
  • 1/4 cup unsweetened apple sauce

Grain-Free English Muffin Recipe Instructions 

  1. Preheat oven to 350 degrees Fahrenheit
  2. In a bowl combine the cassava, arrowroot, baking powder and sea salt.
  3. In a separate bowl, whisk together the eggs, apple sauce, and palm shortening.
  4. Mix the wet into the dry until well combined.
  5. Place 4 round English Muffin molds on a baking sheet lined with parchment paper.
  6. Grease the insides of the molds with palm shortening or coconut oil.
  7. Spoon the batter into molds equally.
  8. Bake for 10 minutes then flip the entire mold over and bake for another 8 minutes or until a toothpick comes out clean.
  9. Let cool for 10 minutes. Slice in half, and toast to desired crispness (might take 2 rounds of toasting).

(Makes approximately 4 muffins.)

Prep Time: 10 Minutes
Cook Time: 20 Minutes 
Total Time: 30 Minutes

If you liked this grain-free english muffin recipe, be sure to check out more grain-free and gluten-free bread recipes.