English Muffins

My favorite gluten free English Muffins are made by Glutino. Even though they don’t look like standard English muffins made from wheat, they taste amazing.  The Glutino English muffins have a yellowish color because they are made with corn flour.  When you take a bite of one that has been toasted, you’ll notice the crisp crust and soft center.  There are plenty of little pockets to hold butter and jam, just like the wheat type.  Glutino’s muffins are thicker than standard English muffins, but aren’t too thick to eat as a sandwich. I always have these on our buffet to Break the Fast for Yom Kippur along with my Truffled Egg Salad and Tuna Salad with capers and dill.  They don’t crumble when made into a sandwich- usually the sign of a good gluten free bread, in my opinion. They contain soy, eggs and milk.

Udi’s now makes gluten free English muffins in white and whole grain varieties. The whole grain tastes very good, but it is very crunchy in comparison to the Glutino brand when toasted.  Udi’s look and smell more like your standard wheat English muffin.  I love the deep pockets for the butter to melt into.  They are also about the same size and thickness of your standard English muffin.  If you stuffed them with bacon, egg and cheese, it would be a pretty good hack for the one offered at a certain fast food restaurant.

I haven’t been able to find the white variety in my local grocery stores yet, but I have high hopes that it may deliver that old school English muffin taste of my gluten eating days.  Stand by for an update!  Or let me know if you’ve tried it!  They do not contain soy, but do have milk and eggs in them.