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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.
5 from 8 votes
Prep Time 10 mins
Cook Time 15 mins
Rise Time 2 hrs
Course Gluten Free Breakfast Recipes
Cuisine American
Servings 9 muffins
Calories 102 kcal


  • 2 cups gluten free flour blend *see note
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cups water 120º F
  • 2 ¼ teaspoons yeast or 1 packet
  • 2 teaspoons sugar


  • 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.
  • Drop in the mason jar lid rings and fill each with English muffin batter. Cover and cook for 7-8 minutes and then flip to cook the other side for 7 minutes. Covering your pan allows steam for 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. 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.


  1. I have tested this recipe with King Arthur Measure for Measure GF, Bob's Red Mill 1 to 1 GF blend, and Nameste in this recipe. That doesn't mean others will not work, I just have not tested other flours. *Note Nameste is starchier and will need more liquid.
  2. If your gluten free flour blend doesn’t contain Xanthan Gum or Guar Gum, please add 1 teaspoon.
  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.


Serving: 1gCalories: 102kcalCarbohydrates: 21gProtein: 4gFat: 1gSaturated Fat: 1gSodium: 253mgPotassium: 29mgFiber: 4gSugar: 2gCalcium: 18mgIron: 1mg
Keyword dairy free english muffins, gluten free English muffins, gluten free English muffins recipe, vegan english muffins
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