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...
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.