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Gluten Dairy Free Recipes -gluten free English muffins
Gluten Free English Muffins
We started out trying to make a low carb version of gluten free English muffins. However, we could not get the texture just right so we felt like we had to add a little gluten free grain flour to get the best results. We wanted these to actually look, taste, and feel like the English muffins we were used to.
However, you will be happy to know that they’re still lower in carbs than your standard white flour packaged muffins. These can still qualify for addition to our gluten dairy free recipes too.
I’m very pleased with how they turned out! The coconut flour has a lovely taste to it and works well with sweet condiments like jam and marmalade.
These gluten free English muffins are also very quick to whip up. They were literally ready in 13 minutes.
I grew up next door to both of my grandmothers. How lucky was I right? They were both such sweet and beautiful ladies. During this Spring break from school we went home for a visit. When I took my two great nephews out for a walk, I found myself on the very lot that her house used to sit.
Of course, that brought up a bunch of fond memories. The one related to this particular post used to rummage through her cabinets for something she could give us when we went to visit her. She literally had very little and was by no means a rich lady, yet we never left empty handed.
At some point in time, she fondly became known as Grandma Cookie by all her grandchildren. As you can probably guess, she baked an awful lot and everything she made, she shared with us kids. We all ate lots of cookies.
Grandma Cookie used to have us sleep over one at a time and man did we look forward to that time with her. She would play Parcheesi with me and I can just remember laughing to the point of tears more than a few times. Granted, I had to suffer through Lawrence Welk and Hee-Haw before I could watch my shows but I survived and kept coming back.
We would stay up later than my usual bed time which was pretty cool, we walked her dog, and had grinders for dinner.
She let me sleep with her and she had an alarm clock that tick-tocked all night. Therefore, I never slept very well but that didn’t matter to me much. I was still very happy to be with her.
I looked forward to breakfast which was simple enough but yet I remember it being so satisfying. It was as you may have guessed by now, English muffins with butter, jelly, and peanut butter. I could pick whichever I wanted. They were not gluten free English muffins but I was fine with them. This was way before I had developed gut issues and celiac disease.
Grandma Cookie typically had strawberry jam with whole strawberries, homemade grape jelly, and like I already said, peanut butter and real butter. I don’t know about you but I just loved melted peanut butter or plain butter on an English muffin with the smoothness of the butter and the outer crunch on the muffin.
Had to Sample All of Them
Of course I could never make up my mind so I ended up having 4 halves with different toppings on each so I could sample them all. I was pretty full when my mother came to pick me up. But I was happy.
And so this takes me back to the craving for these. I decided to make a gluten free English muffin to add to our gluten dairy free recipes.
Gluten Free English Muffins
These English muffins are super quick and cooked in the convenient microwave. They can be ready in ten minutes with no need for oven baking.
Gluten free, dairy free, with a low amount of grain flour makes these lower carb than traditional white flour too. They have a slight coconut flavor, enhanced with a hint of honey and are perfect with a sweet condiment such a jam or marmalade or savory nut butter of your choice.
Besides these great Gluten Free English Muffins, we share other gluten dairy free recipes as well as more breakfast ideas right here.
- 1. Melt the butter in a microwavable dish until liquid.
- 2. In a separate bowl, gently beat the egg and combine with the flours, baking powder and
- honey. Add the melted butter when slightly cooled so it doesn’t cook the egg.
- Preparation time: 5 minutes Cooking time: 5 minutes
- 3. Combine the mixture ensuring there are as few lumps as possible.
- 4. Transfer mixture to a flat bottomed microwave-safe ramekin, approximately 4 to 5 inches in
- 5. Evenly smooth the mixture in the ramekin and create a flat surface.
- 6. Place the ramekin in a microwave and cook for 2 minutes and 30 seconds at half power. If
- you cannot set the microwave at half power, cook for 2 minutes. Please be aware that
- cooking at a higher power may cause the final muffin to be more dense in texture.
- 7. To get the crispy outside typical of english muffins, butter one side of the cooked muffin and
- transfer to a hot frying pan for a minute. This will brown the outside whilst keeping the inside
- moist and fluffy.
- 8. Enjoy with dairy free butter and a condiment of your choice
Sugars 2g Protein 9g Carbs 15g