Gluten-Free English Muffins
These gluten-free English muffins are easy to make, perfectly soft, light, and fluffy, and cooked on the stovetop with minimal effort. This foolproof recipe delivers the perfect gluten-free English muffins with a perfect crumb and a deep, golden-brown finish.
Gluten-Free English Muffins
As a nutrition consultant and chef, I’ve spent years working with gluten-free baking because I was on a gluten-free diet due to my Hashimoto’s, testing doughs that behave nothing like their regular, wheat-containing counterparts. English muffins were one of those things I missed deeply after going gluten-free, the ritual of splitting them open, with the help of a fork, peeking at the nooks and crannies, and toasting them until they’re perfectly deep golden brown. There were no English muffins in Poland, where I come from. I came to like them after moving to the US. Cooking gluten-free English muffins took some patience, but once I understood what each ingredient was meant to do, this became one of the easiest gluten-free bread recipes in my kitchen. This recipe is my reliable, everyday answer to “What are English muffins?”-that classic breakfast bread with a twist on the British crumpet, made approachable, light and fluffy, and completely doable at home.
Why You’ll Love This Recipe
- Easy to make with minimal effort and no oven required
- Perfectly soft interior with a deep golden brown exterior
- One of those rare gluten-free bread recipes that is truly fail-proof
- Easily opened with a fork for that classic English muffin experience
- Works beautifully with a hand mixer or stand mixer
- Cooked on the stove top, just like traditional English muffins
Ingredients for Gluten-Free English Muffins
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Did you know?
English muffins aren’t actually baked like most breads, they’re traditionally cooked on a griddle, which is why they develop that signature deep golden brown exterior while staying perfectly soft inside. That slow stove top cooking is also what creates the steam pockets that give English muffins their classic texture, making them easily opened with a fork instead of sliced.
How to Make Gluten-Free English Muffins
- Preparing the Dough
- In a medium-sized bowl, pour in 1 ½ cups of lukewarm water, then mix in the psyllium husk and stir to combine. Set aside, gel will form after 30 seconds.
- While gel is forming in a separate bowl. Add to a bowl of a stand mixer, tapioca starch, millet flour, sorghum, sugar, yeast and salt. Whisk to combine all ingredients.
- Pour milk, oil and apple cider vinegar into the bowl with the psyllium gel and mix well.
- Make a well in the center of the dry ingredients then pour the gel mixture into the center. Using the dough hook attachment, mix on low speed to combine all ingredients. Scraping the sides of the bowl occasionally until all ingredients are incorporated. Gradually increase speed and mix until the dough comes together. Final dough should look smooth and stay together. It will be somewhat sticky. Mixing will take 2-3 minutes.
- The rest of the recipe is in the Recipe Box
Ingredient Substitutions
- Milk of your choice: Any dairy-free milk works well if you prefer plant-based options. You can also use goat milk because it is easier on digestion.
- Allulose: Can be swapped for sugar if you are using it, or honey, coconut sugar, or maple syrup.
- Sorghum flour: May be replaced with another mild gluten-free flour, keeping texture in mind.
- Millet flour: Can be exchanged with a similar light gluten-free flour for softness
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Ways To Serve
- Toasted and topped with butter or ghee
- With guacamole, trout dip, creamy gurkha, deviled egg dip, wild garlic dip
- As a base for eggs, avocado, or smoked salmon
- With mushroom soup, traditional liver dumpling soup, Greek Fish Soup Avgolemono, or Heirloom Tomato and Roasted Red Pepper Soup
- With Polish ground venison stew, Bigos Krolewski, Hungarian Goulash, or French Chicken Chasseur
- Turned into breakfast sandwiches
- Served with jam or honey for a simple, comforting snack
Storage
Store at room temperature for short-term use. Refrigerate to extend freshness. Freeze once cooled and reheat as needed for easy breakfasts.
FAQ
What are English muffins?
They’re a yeast-leavened bread traditionally cooked on a griddle, split open rather than sliced, with a craggy, nooks-and-crannies texture.
Can these be made ahead of time?
Yes, they store and freeze well, making them ideal for meal prep.
Why cook them on the stove top instead of baking?
Cooking on the stove top helps control browning and ensures the muffins cook evenly, just like traditional versions.
How do I get them to open easily?
Let them cool completely, then split them with the help of a fork to preserve the perfect crumb.
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Gluten-Free English Muffins
Equipment
- Cookie sheet
Ingredients
- 20 g Psyllium husk
- 160 g Lukewarm water 1 1/2 cup
- 160 g Tapioca flour
- 140 g Millet flour
- 120 g Sorghum flour
- 25 g Allulose
- 8 g Instant yeast
- 8 g Salt
- 120 g Milk
- 1 1/2 tbsp Avocado oil or other natural-tasting oil
- 2 tbsp Apple cider vinegar
- 2 tbsp Corn meal for dusting
Instructions
- Preparing the Dough1. In a medium sized bowl, pour in 1 ½ cups of lukewarm water then mix in psyllium husk and stir. Set aside, gel will form after 30 seconds.2. While gel is forming in a separate bowl. Add to a bowl of a stand mixer, tapioca starch, millet flour, sorghum, sugar, yeast and salt. Whisk to combine all ingredients.3. Pour milk, oil and apple cider vinegar into the bowl with the psyllium gel and mix well. 4. Make a well in the center of the dry ingredients then pour the gel mixture into the center. Using the dough hook attachment, mix on low speed to combine all ingredients. Scraping the sides of the bowl occasionally until all ingredients are incorporated. Gradually increase speed and mix until the dough comes together. Final dough should look smooth and stay together. It will be somewhat sticky. Mixing will take 2-3 minutes.Shaping and Proofing1. Shape the dough into a ball and place on a lightly floured surface with millet flour. Cut the dough into 8 equal portions and roll into balls. 2. Lightly dust a sheet pan with cornmeal and place balls onto the baking sheet giving as much space between dough balls as you can.3. Lightly flatten each ball using fingertips, (each ball should be about 1 ¼ inch thick) then sprinkle the tops with cornmeal. Cover with plastic wrap and set in warm place to rise for 1 hour or until doubled in size.Cooking the English Muffins 1. Heat a large cast iron pan or skillet on medium low. Once pan is hot, place as many English muffins in the pan leaving a little space between them. (I can cook 4 at one time in a 12-inch pan.) Cook for 11-12 minutes until golden brown uncovered, flip and continue to cook for another 11 or 12 minutes. Turn heat down if sides are getting too dark. Cooking English muffins slowly is the best way to ensure they’re cooked through evenly.2. Place cooked English muffins on a towel or wire rack and allow to cool before cutting and serving. If you cut into them while still too warm, they will be stickier on the inside. 3. English muffins will have that slightly hard surface on the outside and be moist, light and fluffy on the inside. 4. Serve lightly toasted, buttered, or with your favorite spread. These also make great breakfast sandwiches. Enjoy!
Nutrition
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