Gluten Free English Muffins

Enjoy a breakfast classic reinvented with these delicious Gluten-Free English Muffins! Perfectly soft and full of nooks and crannies, these muffins are made with a blend of gluten-free all-purpose flour, a hint of cornmeal for texture, and a touch of sugar for subtle sweetness. The recipe uses instant yeast to achieve a light, airy rise, making them ideal for toasting and topping with butter, jam, or even a poached egg. With an easy stovetop cooking method, this recipe avoids the need for an oven while delivering bakery-quality results. Whether you're gluten-sensitive or just looking for a tasty alternative, these homemade English muffins are sure to become a breakfast favorite. Ready in under two hours, this recipe is as satisfying as it is simple!

Nutriscore Rating: 64/100

Prep Time:90 mins

Cook Time:15 mins

Total Time:105 mins

Servings: 6

Ingredients

• 2.5 cups Gluten-free all-purpose flour
• 1 teaspoon Xanthan gum (if not included in your gluten-free flour blend)
• 1 packet Instant yeast
• 1 tablespoon Sugar
• 0.5 teaspoon Salt
• 1.25 cups Milk (dairy or non-dairy)
• 3 tablespoons Unsalted butter or dairy-free butter substitute
• 1 large Egg
• 0.25 cup Cornmeal

Directions

Step 1

In a small saucepan, warm the milk over low heat until it is lukewarm (about 100°F). Remove from heat and stir in the butter until melted. Let it cool slightly.

Step 2

In the bowl of a stand mixer fitted with the paddle attachment, combine the gluten-free flour, xanthan gum (if using), instant yeast, sugar, and salt.

Step 3

With the mixer on low speed, pour the lukewarm milk and melted butter mixture into the dry ingredients.

Step 4

Add the egg and mix on medium speed until a sticky dough forms, about 3-4 minutes. The dough should be cohesive but soft and tacky to the touch.

Step 5

Cover the bowl with plastic wrap or a damp towel and let the dough rise in a warm place for about 1 hour, or until it doubles in size.

Step 6

Lightly flour your work surface with gluten-free flour. Turn the dough out onto the surface and roll it out into a 1-inch thick layer.

Step 7

Using a 3-inch round biscuit cutter, cut out circles of dough. Gather any scraps, re-roll them, and cut out more rounds until all the dough is used.

Step 8

Sprinkle a baking sheet with cornmeal and place the cut-out muffin shapes onto the sheet, leaving a little space between each. Sprinkle the tops lightly with more cornmeal.

Step 9

Let the muffins rest for 20-30 minutes while you heat a large skillet or griddle over medium-low heat.

Step 10

Lightly grease the skillet with butter or oil. Place the muffins onto the skillet in batches, ensuring they don’t touch each other. Cook for 6-7 minutes on each side, or until the edges are firm and the muffins are golden brown.

Step 11

Transfer the cooked muffins to a wire rack to cool. Allow them to cool completely before slicing with a fork to reveal the classic English muffin texture.

Step 12

Serve toasted with your favorite toppings like butter, jam, or avocado!

Nutrition Facts

Serving size	(773.2g)

Amount per serving	% Daily Value*
Calories	1922.6

Total Fat 54.9g	0%
Saturated Fat 28.6g	0%
Polyunsaturated Fat 2.0g
Cholesterol 335.8mg	0%
Sodium 1453.6mg	0%
Total Carbohydrate 336.3g	0%
Dietary Fiber 14.4g	0%
Total Sugars 28.9g
Protein 30.8g	0%

Vitamin D 206.1IU	0%
Calcium 450.3mg	0%
Iron 4.5mg	0%
Potassium 687.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 25.2%

Protein: 6.3%

Carbs: 68.5%