Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Gluten Free English Muffins Recipe
    Lost? Site Map

    Gluten Free English Muffins

    Average Rating:

    2 Total Reviews

    Showing 1-2 of 2

    Sort by:

    • on September 02, 2011

      I'm a fairly seasoned GF baker in some ways by now, but this was my first go at english muffins (GF or non-GF) and my first use of Buckwheat flour - I was utterly impressed with the texture/taste and their overall quality, thank you for posting the recipe! I did not have Pamela's baking mix so I used a High Fiber Blend recipe from Living Without Magazine form the 2 1/4 cup GF flour was a combo of sorghum flour, br. rice flour, corn starch, and a bit of salt and x. gum. In using it, i still used the salt and x. gum you called for since it was such a minimal amt. in the "blend" i'd made, figured Pamela's baking mix had extra "stuff" like that in it too. Thanks again!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 04, 2011

      This was my first try at a gluten free yeast recipe and it was a success! I used King Arthur Gluten Free (all-purpose) flour. It was straight forward to mix up the batter, and I used a greased measuring cup to fill the pan. I baked in a muffin top pan (King Arthur) and it made for nicely shaped muffins. I couldn't resist eating one directly out of the oven (was really testing to see if they were done and...) The muffins had nice spongy-looking air holes in them, and I was delighted to find the taste similar to whole wheat. I enjoyed them untoasted, too. This passed the test of two of my "gluten eaters" in my family, too! Thanks Paula, for giving me the confidence to try more gluten free baking.

      people found this review Helpful. Was this review helpful to you? Yes | No
    « Previous 1 Next »


    Nutritional Facts for Gluten Free English Muffins

    Serving Size: 1 (718 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 205.5
    Calories from Fat 98
    Total Fat 10.9 g
    Saturated Fat 3.1 g
    Cholesterol 24.2 mg
    Sodium 330.6 mg
    Total Carbohydrate 23.5 g
    Dietary Fiber 2.2 g
    Sugars 10.1 g
    Protein 5.5 g

    The following items or measurements are not included:

    gluten-free flour

    xanthan gum

    Advertisement Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes