Here’s a recipe for Gluten-Free English Muffins that are soft, chewy, and perfect for toasting. They have all the classic nooks and crannies you love!
Ingredients
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2¼ cups gluten-free all-purpose flour blend (with xanthan gum — I recommend Bob’s Red Mill 1-to-1 or King Arthur Measure for Measure)
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1 tbsp sugar
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1 tsp salt
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1 tbsp instant yeast
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1 cup warm milk (110°F/43°C — dairy or unsweetened non-dairy alternative)
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2 tbsp melted butter or oil
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1 large egg, room temperature
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1 tsp apple cider vinegar
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¼ cup cornmeal or gluten-free semolina (for dusting)
Instructions
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Activate the yeast: In a small bowl, combine warm milk and sugar. Sprinkle yeast over the top and let sit for 5-10 minutes until foamy.
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Mix dry ingredients: In a large mixing bowl, whisk together the gluten-free flour and salt.
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Combine wet ingredients: To the yeast mixture, add the melted butter, egg, and apple cider vinegar. Whisk until well combined.
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Make the dough: Pour the wet ingredients into the dry ingredients. Mix with a wooden spoon or stand mixer fitted with paddle attachment until a thick, sticky batter forms. Beat for 2-3 minutes — gluten-free dough needs extra mixing to develop structure.
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First rise: Cover the bowl with plastic wrap or a clean kitchen towel. Let rise in a warm place for 45-60 minutes, until puffy and slightly increased in volume (it won’t double like traditional dough).
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Prepare the pan: Sprinkle cornmeal generously onto a baking sheet and your work surface. Grease 8-10 English muffin rings (or clean, empty tuna cans with both ends removed) and place them on the cornmeal-dusted baking sheet.
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Shape the muffins: Scoop the dough into the rings, filling each about halfway. Smooth the tops with wet fingertips. Sprinkle additional cornmeal on top.
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Second rise: Cover loosely and let rise for 30-40 minutes, until the dough reaches near the top of the rings.
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Cook on the stovetop: Heat a large cast-iron skillet or griddle over medium-low heat. Lightly grease with butter or oil. Carefully transfer the rings with the dough onto the skillet. Cook for 5-7 minutes on one side until golden brown and set.
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Flip carefully: Using tongs or a spatula (and being mindful of the hot rings), carefully flip the muffins in their rings. Cook another 5-7 minutes until golden and cooked through. The internal temperature should reach about 200°F (93°C).
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Cool and remove rings: Transfer to a wire rack and let cool slightly before removing the rings. Let cool completely before splitting.
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Split with a fork: Use a fork to pierce around the perimeter and gently pull apart — this creates those classic nooks and crannies!
Serve toasted with butter, jam, or make a breakfast sandwich!
Storage: Keep in an airtight container for up to 3 days at room temperature, 1 week in the refrigerator, or 3 months in the freezer. Always toast before serving for the best texture.
Enjoy your homemade gluten-free English muffins! 🍞