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stack of 3 gluten free english muffins.
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5 from 2 votes

Homemade Gluten-Free English Muffins

These homemade gluten-free English muffins are soft and chewy with all the nooks and crannies you expect! Topped with butter, jam, or loaded as a gluten-free breakfast sandwich, these delicious English muffins are sure to be a breakfast staple in your gluten-free kitchen!
Prep Time30 mins
Cook Time30 mins
Proofing Time1 hr 30 mins
Total Time2 hrs 30 mins
Course: Breads, Breakfast
Cuisine: American
Diet: Gluten Free
Servings: 10 English Muffins
Calories: 214kcal

Equipment

  • Stand mixer if you don't have one, you can use a regular large bowl and some elbow grease.
  • 3 inch round cookie cutter
  • Cast iron skillet or griddle or any large skillet

Ingredients

  • 2 ¼ teaspoon instant yeast
  • 2 tablespoon sugar
  • ¾ cup warm milk (180ml)
  • ¾ cup warm water (180ml)
  • 2 teaspoon apple cider vinegar or white vinegar
  • 1 egg, room temperature
  • 3 tablespoon butter, melted
  • 2 ¾ cups gluten-free Mulino Caputo Fioreglut flour (~330g)
  • 2 teaspoon salt
  • ½ cup cornmeal

Instructions

  • Place the yeast, sugar, warm milk and warm water in the bowl of a stand mixer. Stir lightly with a fork and allow to sit for 10 minutes. It will begin to look foamy. If it doesn't, your yeast is likely dead and you should restart.
  • Add the apple cider vinegar, egg, and melted butter to the mixture. Use the paddle attachment and stir on low to combine wet ingredients. Slowly add the flour ½ cup at a time, and throw in the salt when half the flour is added. Mix on low until all the flour is incorporated, then increase to medium speed. Beat for 3-4 minutes until there are no dry spots and the dough is sticky, elastic, and smooth. Scrape down the sides of the bowl with a rubber spatula as needed. The dough will be quite loose, as seen in the process photos within the blog post.
  • Transfer the dough to a large oiled bowl and cover with plastic wrap or a kitchen towel. Place in a warm spot without drafts like the oven (turned off). Allow to double in size, which should take 1 hour.
  • Line two baking sheets with parchment paper and sprinkle with cornmeal. Transfer the risen dough to a liberally floured counter then gently pat down with floured hands until it’s about an inch thick.
  • Flour a 3 inch round cookie cutter and gently cut out the english muffins, one at a time. Carefully transfer each one to the prepared baking sheets using a spatula or bench scraper to help. The dough is very sticky. If the english muffins lose their shape, simply pat them into a circular shape on the baking sheet. Ensure you re-flour the cookie cutter and your hands before cutting each muffin. Press the scraps together and keep cutting until the dough is used up. You should get 10-12 english muffins. Cover the baking sheets loosely with a kitchen towel and allow to rise in a warm spot for 30 minutes.
  • Place a large cast iron skillet or griddle over medium-low heat. Once you can feel the heat from the pan, sprinkle the surface with cornmeal. Carefully place 3-4 english muffins on the pan, or as many that fit without crowding. Cook for 5-6 minutes, then flip and cook for another 5-6 minutes. You want the top and bottom to develop a deep colour. You'll find that the first batch will likely be the lightest as the pan heats up. Remove the cooked english muffins to a wire rack.
  • Discard the old cornmeal from the pan. Add a fresh handful to the skillet and cook the remaining english muffins. To prepare, split an english muffin in half with a fork for all the nooks and crannies, and enjoy warm or toasted with your choice of toppings! See notes below.

Notes

Topping Suggestions
To best enjoy gluten-free english muffins, use a fork to split the muffin in half all the way around. This results in tons of little nooks and crannies for toppings. Lightly toast and enjoy with your favourite toppings:
  • Good ol' butter
  • Your favourite jam or nut butter
  • Cream cheese
  • Smoked salmon
  • Sausage, bacon, egg, and cheese for a gluten-free breakfast sandwich!
 
  • The dough will be very sticky. Do not be tempted to add too much extra flour. 
  • Make Ahead: Prepare the dough through step 3, except instead of rising in a warm place for 1 hour, cover and place the dough in the fridge overnight. The next morning, let the dough sit at room temperature for about 1 hour, then continue with the preparation instructions.
  • Storage: English muffins are best served on the day they're made. Cooled english muffins will keep in an airtight container on the counter for 1-2 more days. If you won't be eating the whole batch, I recommend freezing them.
  • Freezing: Freeze gluten-free English muffins when they are as fresh as possible. Wrap 1-2 muffins tightly with aluminum foil or plastic wrap. Then place all wrapped muffins into a large freezer bag or freezer-safe container and freeze for up to 3 months. To thaw, remove just the english muffin you want, unwrap it, and microwave for 15 seconds, flipping if it is not fully thawed. Use a fork to split the muffin in half, toast, and top! 
 
Nutrition facts are an approximation.

Nutrition

Calories: 214kcal | Carbohydrates: 37.5g | Protein: 4.4g | Fat: 4.9g | Saturated Fat: 2.9g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1.4g | Cholesterol: 27.4mg | Sodium: 481mg | Potassium: 93.2mg | Fiber: 0.3g | Sugar: 3.5g | Vitamin A: 49.1IU | Calcium: 30.7mg | Iron: 0.8mg