Gluten-Free English Muffins

Homemade gluten-free English muffins are soft, chewy, and filled with the signature nooks and crannies you love. Perfect for breakfast sandwiches, eggs Benedict, or just toasted with butter and jam, this recipe gives you bakery-quality muffins at home — without the gluten.

English muffins are a classic breakfast staple. Traditionally made with wheat flour, they are cooked on a griddle, giving them their unique soft interior and lightly crisp exterior. This gluten-free version keeps the same beloved texture and flavor while using a mix of gluten-free flours that make them safe for anyone avoiding gluten.

Ingredients

Gluten-free all-purpose flour blend: Choose a high-quality 1:1 flour blend with xanthan gum.
Tapioca starch or cornstarch: Adds stretch and helps create a chewy texture.
Instant yeast: Gives rise and a subtle, yeasty flavor.
Warm milk (or plant-based milk): Activates the yeast and keeps the muffins soft.
Butter or dairy-free alternative: Adds richness and flavor.
Sugar: Feeds the yeast and balances the flavor.
Salt: Enhances the overall taste.
Cornmeal: For dusting, giving the muffins their classic crisp bottom.

Step-by-Step Instructions

1. Prepare the Dough

Start by mixing the warm milk, sugar, and yeast in a bowl. Let it sit for about 5–10 minutes until it becomes foamy — this step ensures your yeast is alive and active.

In a separate bowl, whisk together your gluten-free flour blend, tapioca starch, and salt. Slowly add the wet yeast mixture along with melted butter. Use a hand mixer or stand mixer with a paddle attachment to beat until smooth and slightly sticky. Gluten-free dough is more like a thick batter than a traditional kneadable dough, so don’t worry if it seems wetter than regular bread dough.

2. Let the Dough Rise

Cover the bowl with plastic wrap or a clean towel and place it in a warm spot for 45–60 minutes, until the dough doubles in size. This rise helps develop flavor and structure.

3. Shape the Muffins

Lightly flour your hands and scoop out portions of dough (about ¼ cup each). Shape them into discs about ¾ inch thick. Place them on a baking sheet lined with parchment paper and sprinkled with cornmeal. Dust the tops with more cornmeal to prevent sticking.

4. Second Rise

Cover the shaped muffins loosely with a towel and let them rise again for 20–30 minutes. This second rise ensures a light, fluffy texture.

5. Cook on the Stovetop

Preheat a nonstick skillet or griddle over low-medium heat. Lightly grease with butter or oil. Place muffins in the skillet and cook for 5–7 minutes per side, until golden brown and cooked through. If the outside browns too quickly, lower the heat to make sure the inside cooks completely.

6. Cool and Serve

Let the muffins cool for at least 10 minutes before splitting them open with a fork. Toast and enjoy!

Serving Suggestions

Classic breakfast: Toast with butter and jam.
Savory option: Make eggs Benedict or breakfast sandwiches.
Snack time: Spread with peanut butter, cream cheese, or Nutella.

Storage and Freezing

Store cooled muffins in an airtight container at room temperature for up to 3 days or in the fridge for up to 5 days. Freeze individually wrapped muffins for up to 3 months. Reheat by toasting directly from frozen.

Tips & Tricks

Don’t skip the cornmeal: It creates the signature crisp bottom and prevents sticking.
Use a thermometer: Your milk should be about 100–110°F (38–43°C) — warm but not hot — so the yeast activates properly.
Cook low and slow: Too much heat will burn the outside before the inside is cooked.
Fork-split, don’t cut: Using a fork keeps the interior full of nooks and crannies for better toasting.

Notes

Flour blends matter: Results vary depending on your gluten-free flour blend. Choose one with xanthan gum for best results.
Dairy-free option: Use almond milk, oat milk, or soy milk and plant-based butter.