Gluten-Free English Muffins

A close-up of several freshly baked English muffins with golden brown tops, arranged on parchment paper next to a white textured cloth.

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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.

Prep Time30

Cook Time45

Proof time1

Total Time2 15

Course: Baking

Cuisine: Healthy

Keyword: Gluten-Free English Muffins

Servings:

Calories: 240kcal

Equipment

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 Dough
1. 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 Proofing
1. 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