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These Gluten-Free English Muffins bring delicious baked goods back onto the menu for those with a sensitivity to gluten. Made with corn flour, egg whites, and tapioca starch, this gluten-free treat is lightly sweetened with evaporated cane juice. Tiny air pockets create a crisp bite when they come out of the toaster, ready to be topped with butter, jam, or marmalade. Perfect for mornings or any time of day.
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