Monthly Archives: January 2018

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Gluten-Free 5 Minute English Muffin

My modified, much more bread-like, version of the gluten-free, 5 minute English muffin.

  • 1 tbsp Peanut Flour
  • 1 tsp Green Banana Flour
  • 1 tsp Protein Powder
  • 1 tsp Teff Flour
  • 1/2 tsp Aluminum Free Baking Powder
  • 1 tsp Confectioners Swerve (heaping)
  • 2 dashes Saigon Cinnamon
  • 1 dash Baking Spice optional
  • 1 pinch Real Salt (or Himalayan)
  • 1 spray Avocado Oil (to coat inside of bowl)
  • 2 Tbs Unsweetened Apple Sauce
  • 1 large egg
  1. Spray or rub oil into round, microwave-safe, cereal-type bowl.
  2. Add all dry ingredients: peanut flour, green banana flour, protein flour, teff flour, baking powder, confectioner’s Swerve, Saigon cinnamon, baking spice, and real salt and whisk together well.

  3. Add remaining, liquid, ingredients and whisk well.
  4. Cook in microwave on regular setting for 4 minutes.
  5. The bowl will be hot, so use heat protection to remove from microwave.
  6. Slice in half, just like an English muffin.
  7. Pop both halves in the toaster until golden brown, or however you like it.
  8. Slather on your favorite (healthy of course!) toppings! (coconut oil, almond butter…)

This recipe is, coincidentally, also dairy-free and nut-free, which may be helpful to know if you are trying to avoid either of those ingredients. 😉

I linked some of the harder to find ingredients above, and the rest are either usually easy to find and/or more affordable at my local Walmart.

Switching to healthier ingredients for recipes isn’t really that complicated. It helps to get a base supply so things are handy when you get the urge to get creative in the kitchen. While some of these ingredients may seem a bit pricey at first, I don’t use much at a time, so a little goes a long way.

Incidentally, the Protein Powder in this recipe is my favorite for after workouts too. I’ll do another recipe post soon with the scoop on how I quickly mix that up. Hint: it’s chocolatey!

Another helpful hint for this recipe is to purchase the small, individual serving size, unsweetened applesauce. I found that as I’m just using 2 Tablespoons at a time, a full jar would go bad before I could use it all. Bummer. I was happy to find these little single serve size at the grocery store. After opening, I store the extra in the smallest sized (4 oz.) glass Ball jar. Easy Peasy!

Gluten-Free Whole Loaf Bread That’s Like Cake!

Gluten-Free Whole Loaf Bread

A whole-loaf, oven-baked, version of my 5 minute gluten-free English muffin. A solution for having something ready to pop in the toaster or microwave every morning for a whole week.

  • 6 tbsp Peanut Flour
  • 2 tbsp Green Banana Flour
  • 2 tbsp Protein Powder
  • 2 tbsp Teff Flour
  • 3 tsp Baking Powder (aluminum-free)
  • 1/2 tsp Salt (Real )
  • 2 dash Cinnamon (to taste)
  • 1 dash Baking Spice (to taste)
  • 3 tbsp Avocado Oil
  • 12 tbsp Applesauce (unsweetened)
  • 6 Eggs (large)
  1. Place all dry ingredients in mixing bowl and gently mix together.

  2. Add all liquid ingredients to mixing bowl with dry ingredients and mix thoroughly.

  3. Pour into a lightly greased bread pan.

  4. Bake in a 350 degree oven for 45 minutes.

  5. Let cool completely in the pan.

  6. Remove from pan and slice.


This new whole loaf version of my gluten-free muffin recipe is so delicious! I love that I can save time in the morning by having a slice ready to just pop in the toaster. I’m over the moon that this recipe came out more like pound cake and banana bread!

I used the exact same ingredients as in my previous recipe for the gluten-free 5 minute english muffin, just six times more of everything. Instead of whisking in a small cereal type bowl, this time I just mixed it all in my counter-top mixer.

This loaf turned out more dense than the first muffin version, which it turns out, is a wonderful thing! It’s still good toasted in the morning, but it’s also very good for dessert! It really is more like pound cake- or a cross between pound cake and banana bread! No wheat, gluten, sugar, dairy or nuts here and I’ve made this one very high in protein. If you wanted it to be rice free too you could easily substitute more of the other dry flour ingredients for the protein powder, or just use a protein powder that has no rice in it.  This is so banana-bread-like (yum!) that I might even try adding a small bit of chopped walnuts next time.

For mornings when I really need to just get up and get going, I can still just toast a slice or two of this gluten-free superstar, slather my favorite almond butter and all-fruit strawberry jam on top, and call it good!  For links to ingredients at Amazon (as some of them can be hard to find any other way), see my next post, Gluten-Free 5 Minute Muffin.

This particular round of kitchen creativity turned out quite well. I’ll definitely be baking this again. Did you make this recipe?