Craving the perfect Gluten Free English Muffins that taste just like the traditional version? Look no further! This recipe brings you all the flavor and texture you love, minus the gluten.
Imagine biting into a Gluten Free English Muffin with those classic nooks and crannies, soft and fluffy on the inside with a lightly crispy exterior. Whether you're making a breakfast sandwich or enjoying one toasted with butter and jam, these muffins are the ultimate treat.
No more settling for dry, flavorless alternatives. These Gluten Free English Muffins offer the perfect balance of taste and texture, making them an easy, delicious start to your day. Give them a try and experience how good gluten-free baking can be!
Why You'll Love These Gluten Free English Muffins
There’s something undeniably special about biting into a freshly toasted Gluten Free English Muffin. The little pockets that fill with melted butter transform any breakfast into a delightful treat. If you’ve gone gluten-free, you may have thought those days were behind you – but now, they don’t have to be!
These homemade Gluten Free English Muffins bring back all the flavors and textures you've been missing. They're easy to make, cost just a fraction of store-bought versions, and, best of all, taste so much better. With this recipe, you have full control over the ingredients, ensuring every muffin is fresh, flavorful, and gluten-free.
Say goodbye to bland store-bought alternatives and enjoy the warm, comforting taste of Gluten Free English Muffins right at home. Why settle for less when you can have the real thing – minus the gluten?
The Secret to Perfect Gluten Free English Muffins
One of the biggest challenges with gluten-free baking is achieving that light, airy texture found in traditional bread. The secret to these Gluten Free English Muffins lies in a carefully crafted flour blend combined with a slow rise time. This method not only enhances the flavor but also creates those signature nooks and crannies that make English muffins so irresistible.
Unlike the dense, disappointing store-bought gluten-free options, these muffins toast beautifully without falling apart. They're sturdy enough to hold up as the base of a breakfast sandwich yet tender enough to be enjoyed on their own. Every bite delivers the perfect balance of texture and flavor, making these Gluten Free English Muffins a true breakfast game-changer.
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Ingredients
- Gluten free flour blend (one with xanthan gum works best)
- Sugar
- Active dry yeast
- Salt
- Warm milk (dairy or non-dairy)
- Butter or dairy-free alternative, melted
- Egg, room temperature
- Apple cider vinegar
- Cornmeal for dusting
See recipe card for quantities.
Ingredient Notes & Substitutions
- Flour blend: Not all gluten free flours perform the same. Look for one that contains rice flour, potato starch, and tapioca starch for best results. If your blend doesn't contain xanthan gum, add ½ teaspoon.
- Milk alternatives: Almond, soy, or oat milk all work well. For extra richness, coconut milk is fantastic.
- Egg-free option: Replace the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, left to gel for 5 minutes).
- Yeast: Instant yeast can be used instead of active dry - skip the proofing step if using instant.
Instructions
Prepare the Dough
- In a small bowl, combine warm milk with sugar, then sprinkle yeast over the top and let sit until foamy.
- In a large bowl, whisk together the gluten free flour blend and salt.
- Add the yeast mixture, melted butter, egg, and apple cider vinegar to the dry ingredients and mix until thoroughly combined.
- Cover the bowl with plastic wrap and let rest for 30 minutes to allow the flour to hydrate.
Shape and Rise
- Line a baking sheet with parchment paper and sprinkle generously with cornmeal.
- With wet hands, portion the dough into 8 equal pieces and form each into a round, flat disc.
- Place on the cornmeal-dusted parchment, sprinkle tops with additional cornmeal.
- Cover muffins loosely with plastic wrap and let rise in a warm spot for 45-60 minutes, until puffy.
Cook and Enjoy
- Heat a large skillet or griddle over medium-low heat and cook muffins for 5-7 minutes on each side until golden brown.
- Cool on a wire rack for at least 10 minutes before splitting with a fork to preserve those nooks and crannies.
- Serve toasted with your favorite toppings and enjoy!
- Prepare the Dough: Mixing the dough until it forms a slightly sticky consistency.
- Shape and Rise: Shaping the dough into rounds and allowing it to rise for perfect texture.
- Cook and Enjoy: Enjoying freshly baked gluten-free English muffins, toasted with butter.
Equipment For Gluten Free English Muffins
- Cast iron skillet - Provides even heat distribution for perfect browning
- English muffin rings - Optional but helpful for uniform shape (3½-inch metal rings)
- Digital kitchen thermometer - Takes the guesswork out of knowing when muffins are fully cooked
- Wire cooling rack - Prevents soggy bottoms by allowing air circulation
No need for fancy equipment, though! A regular non-stick pan and careful shaping by hand will still give you great results.
Expert Tips for Gluten Free English Muffin Success
- Be patient with the rise: Gluten free dough takes longer to rise than traditional dough. The slow rise is worth it for better flavor and texture.
- Use ring molds: For perfectly round muffins, you can use 3½-inch ring molds or cleaned tuna cans with both ends removed.
- Don't rush the cooking: Low and slow is the key. If cooked too quickly, the outside will brown before the inside is done.
- Fork-split is best: Always split English muffins with a fork by inserting the tines around the perimeter and gently pulling apart. This preserves the texture better than using a knife.
- Toast before eating: Even freshly made English muffins benefit from toasting to bring out their best texture and flavor.
Common Mistakes to Avoid
- Overworking the dough: Unlike traditional dough, gluten free dough doesn't need kneading. Overworking can make the muffins dense.
- Skipping the cornmeal: The cornmeal prevents sticking and adds authentic texture.
- Cooking at too high heat: This will burn the outside while leaving the inside raw.
- Cutting instead of splitting: Using a knife to cut these muffins will compress all those beautiful air pockets.
Recipe Variations
Sourdough Gluten Free English Muffins
Replace ¼ cup of milk with ¼ cup active gluten free sourdough starter. Reduce the yeast to 1½ teaspoons and follow the rest of the recipe as written. This adds wonderful tangy flavor!
Whole Grain Gluten Free English Muffins
Replace ½ cup of the gluten free flour blend with gluten free oat flour for added fiber and nutty flavor. You may need to add an extra tablespoon of milk.
Herb and Garlic Savory Muffins
Add 1 teaspoon garlic powder and 1 tablespoon dried herbs (like rosemary, thyme, or Italian seasoning) to the dry ingredients for savory sandwich muffins.
Cinnamon Raisin Gluten Free English Muffins
Add ½ cup raisins, 1 teaspoon cinnamon, and an extra tablespoon of sugar to the dough for a sweeter breakfast option.
Dietary Modifications
Dairy-Free and Gluten Free English Muffins
Simply swap the milk for any plant-based milk and use coconut oil or a vegan butter substitute in place of butter.
Vegan Gluten Free English Muffins
Follow the dairy-free modifications above and replace the egg with a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water, mixed and left to gel for 5 minutes).
Keto-Friendly Low-Carb English Muffins
Replace the gluten free flour with 1½ cups almond flour and ½ cup coconut flour. Add an extra egg and reduce milk to ¾ cup. Note: texture will be different but still delicious.
Storage
Fridge Storage
Fresh gluten free English muffins will keep in an airtight container in the refrigerator for up to 5 days. They're best when toasted after refrigeration.
Freezing Instructions
These muffins freeze beautifully! Cool completely, then place in a freezer bag with parchment paper between layers. Freeze for up to 3 months.
To reheat from frozen: Split the frozen muffins with a fork, then toast directly from frozen (they'll need a minute or two longer than fresh).
Make-Ahead Tip
You can make the dough the night before, shape the muffins, and place them on the cornmeal-dusted tray. Cover and refrigerate overnight, then let them come to room temperature for about 30 minutes before cooking.
My Grandmother’s Secret Touch
There’s something so special about the little tips passed down through generations – and this one has been in my family for years. My grandmother always swore by adding a tiny bit of baking soda and a splash of lemon juice to her muffin dough. For the best Gluten Free English Muffins, this simple secret creates the perfect rise, making those beloved nooks and crannies we all crave. The baking soda gives the muffins a lift, while the lemon juice adds a subtle tang that enhances the flavor and helps them toast beautifully. Trust me, this tip is the key to that airy, open texture that takes your homemade muffins to a whole new level. It’s not just about the recipe—it’s about the love and tradition that goes into every batch.
FAQ
What is the best gluten free flour for muffins?
For gluten free English muffins, a blend containing rice flour, tapioca starch, and potato starch works best. King Arthur Measure for Measure and Bob's Red Mill 1-to-1 provide excellent structure and texture. Look for blends containing xanthan gum, which helps create those signature nooks and crannies. These specialized blends mimic wheat flour's properties, ensuring your homemade English muffins rise properly and maintain their shape during cooking.
Are there any English muffins that are gluten-free?
Yes, several brands offer gluten free English muffins in stores, including Udi's, Canyon Bakehouse, and Kinnikinnick Foods. However, homemade versions typically taste fresher and have better texture. Store-bought options can be convenient but often contain preservatives and may lack the authentic nooks and crannies. Making your own gluten free English muffins allows you to control ingredients while achieving that classic texture many commercial versions miss.
Are Dave's Killer English Muffins gluten-free?
No, Dave's Killer English Muffins are not gluten-free. Their products primarily use organic wheat flour, which contains gluten. Those requiring gluten free English muffins should avoid this brand. Instead, try making homemade gluten free English muffins or purchase certified gluten-free brands like Udi's or Canyon Bakehouse. Always check labels carefully, as manufacturing processes can change and cross-contamination risks exist with any commercially produced product.
Are Thomas's English muffins gluten-free?
No, traditional Thomas's English muffins are not gluten-free. They're made with wheat flour containing gluten. For those with celiac disease or gluten sensitivity, homemade gluten free English muffins are a better option. Thomas's does not currently offer a gluten-free variety in their product line. When seeking gluten free English muffins, look for certified gluten-free brands or follow this recipe for delicious homemade alternatives.
The Ultimate Guide to Homemade Gluten Free English Muffins: A Breakfast Classic Reimagined
These homemade Gluten Free English Muffins bring back the joy of a classic breakfast staple, offering all the flavor and texture you remember – but without the gluten. With their signature nooks and crannies, they’re perfect for holding melted butter, honey, or jam, making them worth every bit of effort to make from scratch. Whether you’re new to gluten-free baking or a seasoned pro, this recipe will quickly become a weekend tradition.
The satisfaction of pulling these golden, perfectly cooked muffins off the griddle is only rivaled by the joy of biting into one, freshly toasted. If you’ve tried making these Gluten Free English Muffins, I’d love to hear how they turned out! Feel free to share any variations you’ve experimented with in the comments, and don’t forget to rate this recipe if you loved it.
And while you're at it, be sure to check out some of my recent favorites like Quick Banana Bread with Sour Cream for a moist, delicious treat, or Quick & Easy Cream Cheese Garlic Bread for a savory twist. Every recipe is designed to make gluten-free cooking an absolute delight!
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Pairing
These are my favorite dishes to serve with Gluten Free English Muffins
Gluten Free English Muffins
Equipment
- 1 Mixing bowl For combining dry and wet ingredients.
- 1 Muffin tin For shaping and baking the muffins.
Ingredients
- 2 cups Gluten-Free Flour Blend Use a blend that includes xanthan gum for structure.
- 1 teaspoon Baking Powder Helps with the rise.
- ½ teaspoon Baking Soda Adds a little lift.
- 1 tablespoon Sugar Sweetens the dough.
- 1 cup Milk (Dairy-Free if preferred) Use non-dairy milk for vegan versions.
- ¼ cup Melted Butter (or Dairy-Free Butter) Adds flavor and texture.
- 1 teaspoon Lemon Juice Activates the baking soda for extra rise.
- 1 teaspoon Salt Enhances flavor.
Instructions
- Combine all dry ingredients in a mixing bowl.
- Add wet ingredients and mix until a dough forms.
- Allow dough to rise for 1 hour.
- Shape the dough into muffin rounds and place in the muffin tin.
- Bake at 375°F for 20 minutes, until golden brown.
- Let cool before serving.
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