Cucina Pazzo - Low Carb English Muffins that taste better than regular English Muffins.

Welcome to the Cucina Pazzo! Today we’re making low-carb English muffins that are remarkably better than anything you could buy in the store! These have the nooks and crannies that you’d expect in English muffins and the flavor is unbelievable! They will melt in your mouth

Ingredients
1 1/4 cups vital wheat gluten
2/3 cups lupin flour
1/2 cup oat fiber
1 teaspoon xanthan gum
1 teaspoon sea salt
1 cup hot tap water
1 teaspoon honey
2 1/4 teaspoons yeast
One egg slightly scrambled
1/2 cup almond milk, or your choice of milk
2 tablespoons avocado oil, or your oil of choice
4 to 5 Drops of monk fruit extract.

Directions
Add honey to hot water and then add yeast.

Add dry ingredients to food processor and pulse.

Add liquid ingredients to food processor and thoroughly mix about 2 to 3 minutes.

Do not over mix or your English muffins will be tough.

Sprinkle a little oat fiber on a mat and turn your dough out onto the mat.

Let sit for 30 minutes. This is a resting phase so your wet ingredients have time to thoroughly absorb into the dry ingredients.

 oil there English muffin forms with avocado oil. Placed the forms on your electric griddle or a pan that you’re going to use.

Divide dough into six pieces.

Lightly sprinkle, sunflower flour into that griddle where the mold is.

Shaped the dough and place it in the English muffin form

Sprinkle some sunflower flour on top of the dough.

Let’s sit and rise for two hours

Turn oven to 400°

After two hours, plug in griddle and turn to 225°

Cook for three minutes per side until lightly browned.

Transfer English muffins to a pan lined with a piece of parchment.

Cover with foil and bake for seven minutes

Internal temperature should be 190° to 200°.

Let cool to room temperature

Using a knife, release the mold from the English muffin. Allow them to rest another half an hour before putting in a plastic bag.

Use a fork to really accentuate the nooks and crannies.

These toast remarkable. These are melt in your mouth delicious. Even my son who doesn’t eat low-carb told me that they are incredible!

Mangia!

Protein 30.4
Fat 7.7
Calories 220
Fiber 22
Total carbs 26
Net carbs 4 !!!!

[mamaninacooks]

Good job!!!! 👏🏻 they look delicious! Thanks for making this video and sharing with us. 😊

[ellenw]

Love it and I will be trying this recipe. Thank you. You really need to get something with a wide angle on the camera. LOL it would help in your showing of the recipes. Good job though! I like this recipe.

[cayce]

Wow...these look amazing, and I never heard of the fork trick before. Very cool! I will try this. Thank you.
QUESTIONS:
• 1. What is the metal the ring size?
• 2. Do you know if these freeze well?

[TheEMC]

You might consider bamboo fiber to achieve a more traditional look and fluffier, lighter texture. Also you can use lupin semolina in place of conventional. Thanks for sharing your recipe. Lupin is awesome! ❤
I Don't Sugar Coat channel has a wonderful boiled bagel recipe you might want to try as well. I'm excited to try yours and hers as cinnamon raisin. I REALLY miss that along with my whole family. 😅

[anniem]

Love your recipe but how can you make them if you don’t have a griddle?

[Michelle-loim]

😂 I was so excited, but you lost me at gluten 🫢

[Solitude-]

I use coconut sugar for bread making to feed yeast…I kept a small pot when I gave up eating sugar…would that be okay for this? Also I don’t have monkfruit drops, any suggestion for replacement? I have all the other ingredients 😊

[kathyhall]

Could u please tell us where to get the rings? Tha nkyou

[lindabiegenwald]

I wonder how it would work as a hamburger bun?

[GypsyWolfMagic]

yeah, 26 carbs that’s the same as a regular English muffin… and most doctors and dietitians throw the food industry marketing BS flag at “net carbs”… plus they really need to be just gluten-free in my case …so this is a no from me… but hopefully it works for somebody

[catrionaanne]

I’m allergic to peanuts, so I’m not going to take a chance with lupin flour, and I’m gluten intolerant. I got excited when I saw the thumbnail, but obviously these will not work for me. Back to the drawing board.