Gluten Free English Muffins

Do you ever dream of bread that doesn’t fight back? These gluten free English muffins are soft, fluffy, and full of those perfect nooks and crannies. They toast beautifully, hold butter like a champ, and don’t crumble into gluten-free sadness. Whether you’re building a breakfast sandwich or just want a cozy bite with jam, this recipe delivers pure joy, no gluten, no drama.

Why You’ll Love This Recipe

These muffins taste just like the classic version but are made for everyone to enjoy. The texture is light yet chewy, and the flavor is mildly sweet. You can make them ahead, freeze them, and reheat in minutes.

Prep Details:

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 8 muffins

Nutrition Information (per muffin)

Calories 170
Protein 4 g
Carbohydrates 28 g
Fat 5 g
Fiber 2 g
Sugar 3 g

Kitchen Tools Needed

• Mixing bowls
• Measuring cups and spoons
• Whisk
• Spatula
• Nonstick skillet or griddle
• Muffin rings (optional)
• Wire rack

Ingredients

2 cups gluten free all-purpose flour (with xanthan gum)
2 teaspoons instant yeast
1 tablespoon sugar
1 cup warm milk (dairy or non-dairy)
1 tablespoon butter or oil
1 large egg
½ teaspoon salt
Cornmeal or gluten free flour for dusting

How to Make Gluten Free English Muffins

1. Whisk the warm milk, sugar, and yeast in a bowl. Let it rest for 5 minutes until foamy.
2. In another bowl, combine the flour and salt.
3. Add the milk mixture, butter, and egg. Stir until smooth and thick.
4. Cover the bowl and let the batter rise for 30 minutes.
5. Heat a nonstick skillet over medium-low heat and lightly grease it.
6. Place muffin rings on the pan and sprinkle the inside with cornmeal.
7. Spoon batter into the rings until half full. Cook for 6–7 minutes per side until golden brown.
8. Transfer to a wire rack to cool. Split with a fork and toast before serving.

Tips for Best Results

• Let the batter rest before cooking to improve texture.
• Keep the heat low to cook the muffins evenly.
• Use cornmeal for that signature crusty edge.
• Store leftovers in an airtight container for up to 3 days or freeze for 1 month.

Final Bite

These gluten free English muffins are simple, warm, and ridiculously satisfying. They prove you don’t need gluten to enjoy real breakfast happiness, just a little patience and a good skillet.

Continue to Content

Gluten Free English Muffins

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

These gluten free English muffins are golden on the outside and soft on the inside, with a tender crumb that melts in your mouth. Each bite is warm, buttery, and slightly chewy, making them impossible to resist—especially fresh off the pan with a little butter and jam.

Print

Ingredients

• 2 cups gluten free all-purpose flour (with xanthan gum)
• 2 teaspoons instant yeast
• 1 tablespoon sugar
• 1 cup warm milk (dairy or non-dairy)
• 1 tablespoon butter or oil
• 1 large egg
• ½ teaspoon salt
• Cornmeal or gluten free flour for dusting

Instructions

1. Mix warm milk, sugar, and yeast. Let sit 5 minutes until foamy.
   
2. Combine flour and salt in a bowl.
   
3. Add milk mixture, butter, and egg. Stir until smooth.
   
4. Cover and rest batter 30 minutes.
   
5. Heat a greased skillet on medium-low.
   
6. Add muffin rings, dust with cornmeal, and spoon batter halfway up.
   
7. Cook 6–7 minutes per side until golden.
   
8. Cool on a rack, split with a fork, and toast before serving.
   

Notes

• Let the batter rest for a fluffier texture.
  
• Cook slowly on low heat for even browning.
  
• Sprinkle cornmeal for a crisp edge.
  
• Store in an airtight container or freeze for freshness.
  

Nutrition Information:

Yield: 8 Serving Size: 1
Amount Per Serving:Calories: 170Total Fat: 5gCarbohydrates: 28gFiber: 2gSugar: 3gProtein: 4g