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    Home » Diet » Gluten Free Recipes

    Gluten Free English Muffins with Quinoa

    Published: Oct 29, 2012 by Wendy Polisi Modified: Jun 5, 2019 · 544 words. · About 3 minutes to read this article. This post may contain affiliate links. All opinions are my own.

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    Your family will cheer when you make these delicious Gluten Free English Muffins!  Light and fluffy, it is hard to believe that they are gluten-free!

    Quinoa English Muffins

    These Gluten Free English Muffins are a Game Changer!

    As a mom, there are a few things I always like to have on hand.

    A few examples are frozen (homemade) pizza dough, organic apples and Cliff Bars.

    Another thing I always like to have - either fresh or in the freezer - is these English Muffins.

    Sadly, these babies seem to go just about as quickly as I can make them.

    They are just so darn good that even my hubby - who could generally be categorized as a bread hater - can't pass them up. I've been making these for a few months now, and the kids still cheer when they realize I'm making them.

    I love that not only do they work great as a quick breakfast, but they are also sensational for sandwiches and veggie burgers. They are a little bit of work to make, but they make a dozen and freeze well, so I've always found the effort well worth it. I just bought more muffin rings so that I could double the recipe and stock my freezer.

    If You Like This Recipe You May Also Like:

    • Blueberry Quinoa Muffins
    • Quinoa Bread Recipe
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    Quinoa English Muffins
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    Gluten Free Quinoa English Muffins

    Print Recipe
    5 from 1 vote

    Quinoa English Muffins

    Inspired by Healthy Gluten Free Life
    Prep Time1 hr
    Cook Time40 mins
    Total Time1 hr 40 mins
    Course: Breakfast
    Cuisine: American, Gluten Free, Quinoa
    Servings: 12
    Calories: 205kcal
    Author: Wendy Polisi

    Ingredients

    • Wet Ingredients
    • 2 cups warm water 105 to 110 degrees
    • 2 tablespoons maple syrup
    • ½ tablespoon active dry yeast
    • ⅓ cup melted coconut oil
    • ½ tablespoon raw apple cider vinegar
    • ¼ cup hot water
    • Dry Ingredients
    • 1 cup Sorghum Flour
    • ½ cup toasted Quinoa Flour
    • ½ cup extra fine brown rice flour
    • ¾ cup potato starch
    • ⅓ cup tapioca starch
    • 2 ½ teaspoons xanthan gum
    • ½ tablespoon sea salt
    • 1 cup cooked quinoa
    US Customary - Metric

    Instructions

    • In a medium bowl combine water, maple syrup and yeast. Set aside to proof for 5 to 10 minutes.
    • In the bowl to your stand mixer, combine sorghum flour, quinoa flour, brown rice flour, potato starch, tapioca starch, xanthan gum and sea salt. Mix well with a wire whisk. Add cooked quinoa and stir to combine.
    • Line two baking sheets with parchment paper. Spray 12 English muffin rings with olive oil spray or coat with vegetable shortening. Don’t be stingy with the oil or your muffins may stick! Place prepared muffin rings on the parchment lined baking sheets.
    • Preheat oven to Proof setting or 175 degrees.
    • When the yeast mixture is frothy, add it , the coconut oil, apple cider vinegar and remaining water to the dry ingredients.
    • Fit your stand mixer with a paddle attachment and blend on medium high for 3 minutes. The dough will be wet and spreadable.
    • Using a ⅓ cup measure scoop dough into prepared muffin rings. Using a cool wet spoon, smooth the tops. Place the baking sheet in the oven and allow to rise for 15 minutes.
    • Remove from oven and preheat oven to 425. Bake for 40 minutes , rotating trays half way through. Check during the last 10 minutes and cover with foil to prevent over browning.
    • Cool on the tray for 15 minutes and then remove muffing from rings and allow to cool completely.
    • May be frozen.

    Notes

    Makes 12 muffins. Calories 226, Fat 7.4g, Carbohydrates 37.1g, Protein 3.2g, Cholesterol 0mg, Fiber 2.1g, Sodium 238mg, Sugars 2.5g

    Nutrition

    Calories: 205kcal | Carbohydrates: 32g | Protein: 3g | Fat: 7g | Saturated Fat: 5g | Sodium: 299mg | Potassium: 184mg | Fiber: 2g | Sugar: 2g | Vitamin C: 0.4mg | Calcium: 16mg | Iron: 1mg
    Gluten Free Quinoa English Muffins - It is hard to believe these English Muffins are gluten free. They are a family favorite! I have to make a double batch and freeze. So good! - WendyPolisi.com

    Filed Under:

    Bread and Muffin RecipesBreakfast RecipesGluten Free RecipesQuinoa RecipesVegan RecipesVegetarian Recipes

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    About Wendy Polisi

    Hi, I’m Wendy! I’m a cook, 5 time cookbook author, blogger, natural health enthusiast…and most importantly a mom. My boys are 16 & 17 and my late life princess is 9.

    Reader Interactions

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      Rating




    1. Teffy

      October 04, 2015 at 2:05 pm

      Yeey a fellow user of sorghum flour! It's one of my favourites to use, and I find people still need to discover what an awesome flour it is.

      Sounds delicious with the quinoa, definitely need to try it! X

      Reply
      • Wendy Polisi

        October 07, 2015 at 10:23 pm

        It is one of my favorites too! I put it in all of my blends. These are one of my favorites!

        Reply
    2. Shannon Graham

      January 05, 2018 at 10:58 pm

      5 stars
      I have never heard of using quinoa to make English muffins. YUM!!!

      Reply
    3. Lynn

      November 21, 2019 at 9:20 pm

      I love the idea of healthy English muffins! But, is there anything I can substitute for the sorghum flour and brown rice flour? I also don’t have potato starch or tapioca starch. Potato anything is out for me, but could I use something else? I would make these today if these two new flours and potato starch had good substitutes. Plus, it’s madly snowing outside today (LOL)! I do have almond flour, almond meal, coconut flour, quinoa flour, flaxseed meal, garbanzo bean flour, Xanthan Gum, organic oat fiber, corn starch, psyllium husk powder, and Inulin. Any hope for healthy English muffins?

      Reply
      • Wendy Polisi

        November 22, 2019 at 12:23 pm

        That is a lot of substitutions! I wouldn't feel comfortable giving advice with what you have on hand without testing it myself. I would hate for you to go to all that effort and have it flop.

        Reply

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