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The Best Gluten Free English Muffins

Christine
  • 40 minutes
  • Serves 8

INGREDIENTS

2

Egg whites, large

150 g

+ 1 tsp. light buckwheat flour, light

234 g

tapioca starch

1 tbsp

Active dry yeast

1 tsp

Salt

1 tsp

White sugar

3 tbsp

Butter

1 cup

Milk

1/3 cup

Water