Jessica in the Kitchen · by Jessica from Jessica in the Kitchen★ 5.0 (1)
Gluten-Free English Muffins
NUTRITION · PER SERVING105M COOK
CAL 9%·PRO 6%
CARBS 37G78% OF CAL
3G FIBER30G OTHER4G TOTAL SUGAR
FAT 3G14% OF CAL
0G SAT3G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Tender, golden homemade English muffins made gluten-free and vegan. Perfect for toasting and topped with jam or spread.
componentbritishbaked good🍪 sheet pan🥣 mixer🍳 skillet🔥 ovendairy freegluten freeveganvegetarian
View the full recipe on Jessica in the Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 1 cup warm water (about 110°F – 240 millilitres)
- 2 tablespoons agave syrup (40 grams)
- 2 ½ teaspoons instant yeast (8 grams)
- 2 tablespoons psyllium husk (20 grams)
- ½ cup warm almond milk (120 millilitres)
- 1 tablespoon olive oil (15 grams)
- ½ cup potato starch (80 grams)
- ½ cup tapioca starch (60 grams)
- 1 ¼ cups millet flour (155 grams)
- 1 ½ teaspoons salt (10 grams)
- Cornmeal (for dusting)
At a glance
PER SERVING · TIME 105M
CAL 9%·PRO 6%
CARBS 37G78% OF CAL
3G FIBER30G OTHER4G TOTAL SUGAR
FAT 3G14% OF CAL
0G SAT3G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Sodium
- 503mg
- Total sugar
- 4g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 178mg
- Calcium
- 43mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 503MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.