You Won’t Believe They’re Grain-Free English Muffins (Gluten-Free, Dairy-Free, Nut-Free, Paleo) (Edit recipe)

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”! (Recipe Credit: @martidishes)

10 minutes

20 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	144
Fat:	3 g
Carbohydrates:	30 g
Protein:	1 g
Cholesterol:	0 g
Sodium:	161 mg
Fiber:	2 g
Sugars:	1 g
Calculated per serving.

by Otto's Naturals

View original recipe

Serves: 4

Ingredients

1/2 cup Cassava Flour, (Otto's Cassava Flour)
1/2 cup Arrowroot Flour, OR starch
1 tsp Baking Powder
Sea Salt, a dash
2 Eggs
1 Tbsp Organic [*Spectrum Brand, sustainably sourced] Palm Oil Shortening, melted
1/4 cup unsweetened Applesauce

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

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