Breakfast English Muffins 

Product: Chickpea Flour, Tapioca Flour & Xanthan Gum 

Servings per recipe: 6   

Nutritional Information per serving: 

Ingredients: 

• 2 ¼ cups Just About Foods Chickpea Flour, plus extra for sprinkling  
• ½ teaspoon Just About Foods Xanthan Gum 
• 2 tablespoons Just About Foods Tapioca Flour 
• 2 teaspoons baking powder 
• ½ teaspoon baking soda 
• 1 tablespoon light brown sugar 
• 1/8 teaspoon salt 
• 1 teaspoon white vinegar 
• 1 cup milk 
• 5 tablespoons melted butter 
• ¼ cup cornmeal 
• 6 sausage patties 
• 6 cheddar cheese slices 
• 6 eggs 
• Salt & pepper 

Instructions: 

In a large bowl, combine the dry ingredients and whisk to eliminate any lumps. Mix the milk and vinegar using a spatula or stand mixer with a paddle attachment and then incorporate the butter until the dough is formed.   

Sprinkle cornmeal over a baking tray and set aside.  

On a clean surface, sprinkle Chickpea Flour and roll the dough to 1” in thickness. Use a round cookie cutter, biscuit cutter, or glass to cut circles. You can press the scraps together and roll them again to get the six circles.   

Place the circles over the prepared baking tray, sprinkle additional cornmeal over them, and press it slightly.   

Heat a large skillet over medium-low heat and put the English muffins, cover it with a lid, and let it cook for 4 minutes on each side or until golden brown. Clean the skillet between batches with a dry paper towel.  

Let the muffins cool slightly. Meanwhile, prepare the sausage and eggs as desired.   

Split the muffins with a fork, assemble your breakfast sandwich, and enjoy!