Gluten Free English Muffins

A delicious, gluten-free take on a classic breakfast staple, these Gluten Free English Muffins are soft, airy, and packed with flavor, perfect for toasting with butter, jam, or making breakfast sandwiches.

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Course: Breakfast

Cuisine: American

Prep Time: 15

Cook Time: 20

Rise Time: 1

Total Time: 1 35

Servings: muffins

Calories: 150kcal

Cost: $8 - $10

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.

Notes

These muffins are best when served warm with your favorite spread or as a base for breakfast sandwiches.

Store any leftovers in an airtight container at room temperature for up to 3 days.

Nutrition