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a close up of an English muffin on a plate with butter

Gluten Free English Muffins

Sandi Gaertner
Homemade gluten free English muffins are so easy to make. All you need is 4 simple ingredients. Dairy-free, egg-free, and 100% vegan.
4.91 from 20 votes
dairy free allergen icon
an egg free allergen icon
gluten free allergy icon
nut free allergen icon
soy free allergy icon
A vegan icon.
Prep Time 10 minutes
Cook Time 15 minutes
Rise Time 2 hours
Total Time 2 hours 25 minutes
Course Gluten Free Breakfast Recipes
Cuisine American
Servings 9 muffins
Calories 102 kcal

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Ingredients
  

Yeast Mixture:

  • ¾ cups water 120º F. Use 1 cup of water if using Steve's GF Bread Blend.
  • 2 ¼ teaspoons active dry yeast or 1 packet
  • 2 teaspoons sugar

Instructions
 

  • In a small bowl, add the warm water, sugar, and yeast. Allow to sit and proof for 10 minutes until it is bubbly and frothy.
  • Add your gluten free flour blend, salt, and baking soda to a bowl and whisk to blend.
  • Pour the yeast mixture into the flour mixture and mix well. Your mixture should have the consistency of very thick pancake batter. Add more water as needed to get the consistency to match my photo above. (Every gluten free flour blend is different and higher starch blends need more water than others.)
  • Cover with plastic wrap and allow to rise for at least 2 hours. I let mine rise overnight so I could make them when we woke up.

To Cook:

  • You can cook your English muffins in two ways. First, you can use rings like mason jar lids without the middles, or drop style. Both work well.
  • Heat a non-stick pan over medium heat. Spray the mason jar lids with cooking spray.
  • Drop in the mason jar lid rings and fill each with English muffin batter. Cover tge pan and cook for 7-8 minutes and then flip to cook the other side for 7 minutes. *Covering your pan allows steam to form. The steam helps make better nooks and crannies!
  • Keep an eye on the pan temperature. You may need to adjust your heat lower if the muffins cook too fast. Remove from the heat when finished cooking.
  • To cook drop style, drop the dough onto the pan and shape in circles with a spoon. Try to use your spoon to flatten the top. Cover and cook the same as if you had the mason jar lids as described above.
  • To get those nooks and crannies, use a fork and make a horizontal line of fork holes all the way around each muffin. Pull open.
  • Toast and serve with butter and or jam.

Notes

  1. I have tested this recipe with Cup4Cup and Authentic Foods Steve's GF Bread Blend in this recipe. That doesn't mean others will not work, I just have not tested other flours. Note to add 1 cup of water (and maybe a little more depending on humidity levels) if using the Steve's blend. You will probably need more flour if using Cup4Cup.
  2. If your gluten free flour blend doesn’t contain Xanthan Gum, psyllium husk, or Guar Gum, please add 1 teaspoon. Note Steve's blend using a different binder so don't add any additional gums.
  3. Pay attention to the rise times so your muffins turn out fluffy with lots of nooks and crannies.
  4. These muffins will keep up to 2 days in an air-tight container, or up to 4 months in the freezer. Once you store them, you will need to toast them to crisp them up again.

SPECIAL NOTE

Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn't test, you may need to adjust your moisture levels in your baked goods.

Nutrition

Serving: 1gCalories: 102kcalCarbohydrates: 21gProtein: 4gFat: 1gSaturated Fat: 1gSodium: 253mgPotassium: 29mgFiber: 4gSugar: 2gCalcium: 18mgIron: 1mg
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Nutrition Disclaimer

Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.