I like to experiment with recipes to make sure they will work for my clients. No sense to giving out a recipe if it is a dud.
I chose to make English muffins because I just had two of my client's wanting an English muffin and I had made phone calls to various stores to find Mikey's English muffins in stock for them.
There are a couple drawbacks to buying gluten free products in the store:
They are usually darn expensive.
That one wouldn't be so bad if the product you are buying tastes good. However, in some cases, they are downright awful!
The other alternative is to make something yourself. This can also be a challenge as well because gluten free baking can be somewhat difficult and doesn't always act the same as when you bake with wheat flour.
When I share a recipe, I like it to be simple and I like it to be a tasty food too.
I also like to share ways to make the baking/cooking process easier and cleanup less of a hassle.
Low Carb Nut Free English Muffins (Grain free and gluten free)
Prep Time 10 minutes Cook Time 20 minutes Total Time 30 minutes
¼ cup tahini paste
3 tablespoon olive oil
¼ cup almond flour - can use other gluten flour - tapioca, oat, rice
¼ teaspoon salt
1 ½ teaspoon baking powder - I made my own with baking soda and cream of tartar
¼ cup water
3 eggs beaten
Preheat oven to 350 degrees.
Stir tahini paste, water, and oil together.
In another bowl whisk together the almond flour, salt and baking powder.
Stir that into the tahini mixture.
Last add the eggs and stir to combine.
Set the English muffin molds on a baking sheet. Put parchment paper inside these and pour the batter evenly into the forms. I used a little more than ¼ cup in each English Muffin form. You will use less when dividing into 6 ramekins.
Bake for 20 minutes or until a toothpick in center comes out clean.
Allow to cool for about 5 minutes.
Gently remove and slice in half.
Toast as desired and enjoy!
These can be baked, cooled and frozen individually.
Using parchment paper helps with cleanup.
Serving: 1English Muffin | Calories: 327kcal | Carbohydrates: 6g | Protein: 8g | Fat: 31g | Saturated Fat: 12g | Cholesterol: 171mg | Sodium: 205mg | Potassium: 314mg | Fiber: 1g | Vitamin A: 395IU | Vitamin C: 0.7mg | Calcium: 145mg | Iron: 1.7mg
I have modified the recipe from the original to make it Leap friendly.
Don't know how the Leap diet could help you if you have irritable bowel syndrome (or other autoimmune conditions as well)?
If you are tethered to the bathroom because you never know if you are going to have an accident... If you have gas, bloating, and your stomach just doesn't like what you eat.... Or if you are afraid to eat and food has become the enemy... It is time to talk to the IBS dietitian to end these symptoms and fears.