Gluten-Free English Muffins 


180 grams unblanched almond flour (1 1/2 cups)

115 grams potato starch (3/4 cup)

30 grams Bob’s Red Mill Mighty Tasty Hot Cereal (3 tablespoons plus 1 teaspoon)*

2 1/2 teaspoons xantham gum or guar gum**

4 teaspoons baking powder

½ teaspoon fine grain sea salt

1 1/2 cups water

1/4 cup oil***

*I love the texture that Bob's Red Mill Mighty Tasty Hot Cereal gives, but corn meal would work fine here too.

**I don't think this can be made without gum, but if you make it work, please let me know!

***I use olive oil, but any mild flavored oil would work fine. Olive, grapeseed, canola...


  1. Preheat oven to 400.
  2. Mix dry ingredients in a large bowl.
  3. Stir water and oil in a small bowl. Pour into dry ingredients, stirring until completely mixed.
  4. Grease a cookie sheet and scoop the batter up into heaping 1/3 cups. Makes 6 scoops. Bake for 40 minutes. You want the edges to begin to turn golden brown to make sure the insides are cooked thoroughly. Let cool for a few minutes before cutting in half.

Makes 6 English Muffins. I save rice cake bags to put them in, and leave them out for a few days or freeze for weeks. Like most gluten-free baked goods, they do get dry, but microwaving and toasting works great for reheating. The microwave especially helps restore moisture, and I would recommend that if you're using them as a hamburger bun, whereas the toaster oven works better if you want more of an English Muffin like texture.

Find the original recipe at The Daily Dietribe.