Vermont Gluten Free Gluten Free English Muffins
These Gluten Free English Muffins, made by Vermont Gluten Free, are perfect toasted for breakfast, with eggs, or as an afterschool snack.
organic millet flour, cornstarch, sorghum flour, tapioca flour, potato starch, sugar, olive oil, xanthan gum, salt, yeast
Keeprefrigerated and enjoy within a couple days or slice and freeze. Pull from the freezer as you need them.
They have not been pre-split, so slice them in half, toast, and spread with your favorite toppings- butter, almond butter and jam, or make a breakfast sandwich with egg, cheese and maple breakfast sausage!
November 14, 2019 by Anna
These are very good, but as with most commercially made GF baked items, I wish the ingredient list was cleaner (i.e. all organic, esp the cornstarch, and I'd prefer no sugar). I think this comes from trying to make something as close to the original as possible, so on some level, there ends up being a health sacrifice. I order only occasionally for these reasons.
May 1, 2016 by Phoebe
These GF English muffins are wonderful. They're light & delicious, more like biscuits than heavy hockey pucks which is what store-bought ones are reminiscent of. They go well with both sweet toppings like jam and savory ones like hummus or sauteed tempeh and greens. They're also lovely to dip in soup and to just have plain too. What's especially nice is that they don't have eggs like most GF breads. A wonderful addition to the FTY bakery!