Modifying Original Recipes to Fit Your Needs!


September 6, 2011

Hazelnut, Yeast free English Muffin/Bun/Bread

Go ahead... check the title again... that's right! Its a recipe for bread that can be used for breakfast, lunch and dinner! It's incredible I know! And I must immediately say THANK YOU to Iris from The Daily Dietribe. I adapted this recipe from her Gluten-Free English Muffins (Vegan, Yeast-Free, Sugar-Free). Sadly, I can't have almonds so I tried out another nut meal - Hazelnut. Bob's Red Mill Hazelnut Meal is the only one I have been able to find in stores, and yes one day I will have enough motivation to grind my own but that day has not yet arrived because this recipe works and tastes so well! **I've also used hazelnut meal in place of almond flour for a few other recipes and they always seem to work. Make sure you like the taste of hazelnuts first, but it is a mild nutty flavor that goes with several different tastes.** One other substitution I made is using Bob's Red Mill Creamy Buckwheat Cereal in place of the Mighty Tasty Hot Cereal.

I strongly encourage you to check out The Daily Dietribe for yourself, but here is the recipe (with my modifications). 

English Muffin/Bun/Bread:
1 1/2 c hazelnut meal/flour 
3/4 c potato starch
3 tablespoons plus 1 teaspoon Creamy Buckwheat Cereal
2 1/2 teaspoons xantham gum or guar gum
4 teaspoons baking powder
½ teaspoon fine grain sea salt
1 1/2 cups water
1/4 cup oil (I've used olive, canola, walnut and all work great)

How to Prepare:
Preheat oven to 400.
Mix dry ingredients in a large bowl. 
Stir water and oil in a small bowl. Pour into dry ingredients, stirring until completely mixed. *(The batter may seem too moist at first but it will thicken. The moisture is also nice because the muffins won't crumble or fall apart later on!)
Grease a cookie sheet and scoop the batter up into heaping 1/3 cups. Makes 6 scoops. Bake for 40 minutes. You want the edges to begin to turn golden brown to make sure the insides are cooked thoroughly. *(In my oven, 38 minutes cooks them perfectly, they will feel hard to the touch but will ease once cooled and the bottoms will be slightly browned.) Let them cool and when you are ready to enjoy cut in half. I like to keep them whole until I plan to use them, I think this allows them to stay moist longer. 

Now the fun part! How I've enjoyed them...

I've used these for breakfast... toasted with Justin's Chocolate Hazelnut Butter... a delicious way to start out any day! I keep enough batter in the bowl for one or two muffins and then add baking spice or plain cinnamon, raisins or other dried fruit, and fold in. Place on the cookie sheet along with the others and cook to perfection. (Just remember which ones have the additions!)

I've used them for lunch and made a sandwich! I get excited because there isn't a lot of sturdy bread in my life anymore... so any type of sandwich such as this is a real treat ;-)

I've also used them for dinner as a bun for a burger (pictured) or you can shape them as a hot dog bun and use for a brat or hot dog. (I did this for a camping trip with brats cooked on a stick over the fire... it was to die for!)

However you use them, I hope they bring as much happiness to your meals as they have to mine. Thanks again Iris! 


  1. It's only 8:00 am, but this burger looks soooo good, I could eat one right now!

  2. So Bob's guarantees there's no chance of almonds in the hazlenut meal? If so it sounds like it would work for my son.

  3. You're welcome! I'm so glad you enjoyed them. :) This is one of my favorite recipes!

  4. Heather,

    The package says that Bob's Red Mill products are manufactured in a facility that also produces tree nuts and soy... so depending on his level of reaction I would be careful. To get a sure-fire answer your best bet would be to send an email to their customer service center. If they clear it, this recipe is awesome and I'm sure your son (and you) will love it!

  5. Oh I so have to try this! Sure wish these ingredients were easy to get in rural Alaska. I will have to order the creamy buckwheat cereal and potato flour but I am excited to try this.

  6. Tracy, I think you could probably substitute gluten free oats for the buckwheat cereal since there isn't too much of it, you could also try quinoa flakes! And make sure you are using potato starch* not potato flour ;-)