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.
Note:
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
Oops!
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.
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.)
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