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Serving Size : 10  Â
 Amount Measure     Ingredient — Preparation Method
——–Â ————Â ——————————–
 2    tablespoons warm water
 2 3/4       cups brown rice flour
 1      tablespoon xanthium gum
 1       teaspoon salt
 2    tablespoons egg beaters 99% egg substitute
 1/2 cup + 2 TBS  soy milk — warm
  1      tablespoon agave syrup
 2     teaspoons yeast
 1       Pinch sugar
Add ingredients to breadmaker basket. Set on dough setting 1.2 hrs.
Sprinkle counter top w/ rice flour for rolling. (I used Almond flour)
Turn dough out on top of rice flour, sprinkle top w/ more flour and roll out
about 1/2 ” thick.
Use a glass to cut out 10 circles. Preheat oven to 350 F.
Heat a skillet over medium and place the circles on ungreased skillet for
about 5 minutes. Flip to cook other side another 4 minutes.
Place on cookie sheet and into oven for about 8 – 10 minutes to finish.
Description:Â Â Â “Gluten Free Version”
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Per Serving (excluding Agave Syrup): 167 Calories; 2g Fat (8.3% calories
from fat); 4g Protein; 34g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol;
223mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Fat; 0 Other
Carbohydrates.
These english muffins look burnt
Thank you for your precise observation. They are. 🙂
So kind of you to comment. They are burnt. Have a good day.
Have a great day and remember to visit http://www.applecrumbles.com! Joanne