Recipes & Diet

Safe Eats® Recipes (Allergy-Friendly, Search Free of Your Allergens)

Comments | Free Of

Lina's English Muffins

Rate Lina's English Muffins


Recipe Information

Category: Breads
# of Servings: 8
Recipe Created By: Lina


default

Your photo should meet the following requirements:

  • It must be in jpg/jpeg format
  • It must be no larger than 800px wide by 600px tall
  • It must be have a file size of less than 1Mb
  • Focus on the food: Use good lighting and take a close - up shot.

Ingredients

2 1/2 cups barley flour
1/2 cup tapioca flour
1 Tbsp potato flour
2 Tbsp baking powder
3/4 tsp salt
1/3 cup oil
1 Tbsp sugar
2 cups water

Directions

Mix dry ingredients, then add oil. Whisk in about 2 cups of water - just enough to make a thick batter.

Grease a frying pan or griddle lightly. Cook like thick pancakes on medium-low heat, allowing each side to turn light brown.

If this is the right consistency, the muffins will stay about 1/2-3/4" thick on the pan instead of spreading out thinner.

Serve warm.

Notes

Here's my favorite bread substitute. I use it for sandwiches and recently came up with a flour combo that gives it quite a good texture and taste. It's quick and easy to make.

Substitutions


Corn Substitutions: Corn is a common ingredient in products. Starch, modified food starch, dextrin and maltodextrin can be from corn. Consult with your physician to find out which corn derivatives you need to avoid. Many corn-free options are available in the US. Find out more about corn substitutions.

Gluten: Gluten is a protein found in specific grains (wheat, spelt, kamut, barley, rye). Other grains are naturally gluten-free but may have cross-contact with gluten-containing grains. Look for certified gluten-free products if you need to avoid gluten. Find out more about wheat and gluten substitutions.


 This recipe is free of:

Return to top

Comments

*

*

Comments(0)

Return to top