Easy to make gluten-free English Muffins! You can easily make these in less than 1 hour and with no specialty pans. Now you can make 12 of them using this mix at a fraction of the cost of frozen ones. Toast one up and top with your favorite spread. Use some to make English Muffin pizzas or create endless flavors of English Muffins by following instructions on the mix to add your favorite optional dried fruits and spices. My favorite is Mixed Cranberries and Cinnamon Raisin. If you’d like a loaf of English Muffin bread instead, directions are included for making it as bread that is delicious for French Toast or sandwiches. This mix is made with Non GMO sourced ingredients, includes two whole grain flours and no added allergens in the mix or when baked. Use within three days of baking or slice, package, freeze and thaw or toast to serve within 90 days.
INGREDIENTS: MILLET FLOUR, SORGHUM FLOUR, POTATO STARCH, CORN STARCH, TAPIOCA FLOUR, PURE CANE SUGAR, YEAST (YEAST, SORBITAN MONOSTEARATE, ASCORBIC ACID), LESS THAN 2% OF: XANTHAN GUM, SALT (CALCIUM SILICATE AN ANTI-CAKING AGENT, DEXTROSE, POTASSIUM IODIDE)