In five minutes you can be on your way to having a wonderful breakfast or snack. This microwave gluten free English muffin can be made with oat or rice flour or a combination of both. Oat is my favorite as it is flavorful. Add your favorite gluten free jam or nut spread and you’re good to go! You can even use this as a bread substitute for sandwiches or burgers. Enjoy!
A fat-free, dairy-free, egg-free, nut-free, seed-free, allergen-free, gum-free, nightshade-free, no added starch recipe.
Watch the Video to check out the texture.
Since I first created this recipe, I have added vinegar, which the photo and video do not show. Using vinegar, you can achieve larger holes. I have updated the recipe but made vinegar optional.
Oat Flour Substitute: 2 tablespoons + 2 teaspoons sorghum flour
I was so excited about how great this recipe turned out thatI forgot to take a photo of any of the English muffins that I made. So, I featured above the cinnamon raisin English muffin that I made on the stovetop, but your microwave version will look just like it! Here is a screenshot of from the video though it’s a little blurry…
This recipe is available to everyone.
Gluten Free English Muffin Made in a Microwave
- 3-1/2 tablespoons gluten free oat flour Bob's Red Mill or GF Harvest-certified GF
- 2-1/2 tablespoons white rice flour (or more oat flour)
- 1/2 teaspoon gluten free baking powder slightly rounded (Rumford's or Featherweight for corn-free)
- 1/16 teaspoon ground cinnamon (optional)
- 2 - 3 dashes salt
- 1 tablespoon raisins (optional)
- 2 tablespoons unsweetened applesauce
- 1-1/2 tablespoons milk or as needed
- 1/2 teaspoon apple cider vinegar (optional)
Oil a small cereal bowl; set aside.
Add the oat flour, rice flour, Mix in the baking powder, salt, and raisins, if using to a small bowl.
Add the applesauce and milk and stir until it forms a soft dough. If needed to absorb all of the flour, add a tiny dash more milk at a time until you can form a soft pliable dough. Be careful not to flatten or knead the dough. The baking powder action begins immediately forming air pockets. That's how those nooks and crannies are formed.
Transfer to the prepared bowl. Microwave on high for 2 minutes. (Based upon a 1200 watt microwave.)
Remove from bowl and allow to cool on a wire rack or paper towel. Slice open, toast, and top with your favorite gluten free jam or nut spread. You can also use this English muffin as a bread substitute for sandwiches or burgers.