Gluten-Free English Muffins Using Cassava Flour

Name: Gluten-Free English Muffins Using Cassava Flour
Ingredients: 1 1/2 cups Tonomi Cassava flour; 1/4 cup almond flour; 1/4 cup Tonomi Tapioca flour; 1 teaspoon salt; 1 teaspoon baking soda; 1 teaspoon honey; 1/2 cup warm water; 1/2 cup unsweetened almond milk; 2 tablespoons apple cider vinegar; 2 eggs; Avocado oil, for cooking

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Tonomi Super Foods

If you're on a gluten-free diet or looking to cut down on gluten, you may be missing certain foods that traditionally contain wheat flour. English muffins are one of those foods, but fear not! With cassava flour, you can make gluten-free English muffins that are just as tasty as their wheat flour counterparts.

Cassava flour is a gluten-free flour made from the root vegetable cassava, also known as yuca. It has a neutral flavor and a light, fluffy texture that makes it a great substitute for wheat flour in a variety of recipes, including English muffins.

These gluten-free English muffins are perfect for toasting and enjoying with your favorite toppings, like butter or jam. You can also use them to make breakfast sandwiches, like a classic egg and cheese or avocado toast.

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Ingredients

1 1/2 cups Tonomi Cassava flour
1/4 cup almond flour
1/4 cup Tonomi Tapioca flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon honey
1/2 cup warm water
1/2 cup unsweetened almond milk
2 tablespoons apple cider vinegar
2 eggs
Avocado oil, for cooking

Directions

In a large bowl, whisk together the cassava flour, almond flour, tapioca flour, salt, and baking soda.

In a separate bowl, mix together the honey, warm water, almond milk, apple cider vinegar, and eggs.
Pour the wet ingredients into the dry ingredients and stir until a dough forms.

Cover the bowl with a dish towel and let the dough sit for 10 minutes.
Preheat a griddle or large skillet over medium heat.
Use a cookie scoop or large spoon to scoop out 6 even portions of dough. Form them into rounds and flatten them slightly to make a disc shape.

Brush the griddle or skillet with avocado oil and place the muffins on the surface, cooking them for 5-7 minutes on each side until golden brown.

Transfer the muffins to a wire rack to cool.