Welcome, friend! If you’ve been missing the simple pleasure of a perfectly toasted English muffin, you are in the right place. We’re talking about a golden, crispy exterior that gives way to a soft, chewy interior, complete with all those glorious nooks and crannies just waiting to catch melted butter. This gluten free english muffins recipe is a game-changer, proving you don’t have to settle for dense, disappointing alternatives ever again.
Table of Contents
A Little Story About This Dish
I went years without a proper English muffin after going gluten-free. The store-bought versions just didn’t cut it—they were either too dry or had a strange, gummy texture. I genuinely thought it was something I’d have to live without. I became obsessed with cracking the code, trying countless flour blends and techniques.
The day I finally split one of these open with a fork and saw that signature airy texture, I nearly cried with joy. It was the taste of a normal, cozy breakfast I had missed so much, and now I’m so excited to share that success with you. If you’re looking for more gluten-free recipes to cook, here are some other ideas to get you started: Gluten Free Sandwich Bread and Naan Bread.
Get Ready to Cook!
What to Expect
Making homemade gluten free english muffins from scratch might sound intimidating, but this recipe is surprisingly manageable. It does require some patience, particularly during the proofing and cooking stages. Plan for about 2.5 hours from start to finish, which includes a full hour for the dough to rise. The reward is a batch of eight perfectly soft, chewy, and authentic-tasting muffins that are worlds apart from anything you can buy at the store.
Before You Begin
There are two crucial elements for success. First, pay close attention to the psyllium husk. When you mix it with water, it will form a thick gel almost instantly. This gel is the magic ingredient that mimics gluten, providing the structure and flexibility the dough needs. Second, the cooking process is low and slow. Cooking them gently in a dry pan is essential for them to cook through completely without burning the outside, so resist the urge to turn up the heat.
The Heart of the Dish: Ingredients You’ll Need
| Amount | Ingredient |
| 20 g (4 tbsp) | whole/rough psyllium husk |
| 360 g (1½ cups) | lukewarm water |
| 160 g (1⅓ cups + 1 tbsp) | tapioca starch |
| 140 g (1 cup + ½ tbsp) | millet flour |
| 120 g (¾ cup + 3 tbsp) | sorghum flour |
| 25 g (2 tbsp) | caster/superfine or granulated sugar |
| 8 g (2½ tsp) | instant yeast |
| 8 g (1½ tsp) | salt |
| 120 g (½ cup) | whole milk, lukewarm |
| 20 g (1½ tbsp) | sunflower oil (or other neutral-tasting oil) |
| 10 g (2 tsp) | apple cider vinegar |
| cornmeal, for dusting |
Let’s Get Cooking! Step-by-Step Guide
Making the Dough
1. Create the Psyllium Gel: In a small bowl, add the whole psyllium husk and the lukewarm water. Stir them together for about 30-45 seconds. You’ll see it transform into a thick, gel-like substance. This is the magic binder for our gluten free english muffins! Set it aside for a moment.
2. Whisk the Dry Ingredients: In the large bowl of your stand mixer (or just a large mixing bowl if making by hand), whisk together the tapioca starch, millet flour, sorghum flour, sugar, instant yeast, and salt. Make sure they are thoroughly combined to ensure an even rise.
(Note: If you are using active dry yeast, you’ll need to activate it first. Mix it with the lukewarm milk and sugar, then let it sit for 5-10 minutes until it gets foamy before adding it with the other wet ingredients.)
3. Combine All Wet Ingredients: Go back to your psyllium gel. Pour the lukewarm milk, sunflower oil, and apple cider vinegar directly into the gel. Give it a good mix to combine everything into a single wet mixture.
4. Knead the Dough: Make a well in the center of your dry ingredients and pour the psyllium-milk mixture into it. If using a stand mixer, use the dough hook attachment to knead the dough until it’s smooth and fully incorporated. If kneading by hand, mix until a shaggy dough forms, then turn it out and knead for a few minutes. Occasionally scrape the sides and bottom of the bowl with a spatula to ensure no dry flour is left behind. The final dough will be smooth, supple, and slightly sticky. Don’t add more flour—this slight stickiness is exactly what you want!
Shaping & Proofing the Muffins
5. Prepare Your Surface: Lightly flour your work surface with a bit of millet flour. Turn the dough out onto the surface and give it a very gentle knead, just enough to form it into a smooth ball.
6. Divide the Dough: Divide the dough ball into eight equal pieces. For the most uniform muffins, it’s best to use a kitchen scale—each portion should weigh about 125g.
7. Shape and Arrange: Take one portion of dough and roll it into a smooth ball. Place it onto a large baking sheet that you’ve generously sprinkled with cornmeal. Gently press down on the ball to flatten it into a disk about 1¼ inches (3cm) thick. Repeat this with the remaining seven portions, leaving some space between them.
8. Proof the Muffins: Sprinkle a little more cornmeal over the tops of your shaped muffins. Lightly cover the baking sheet with plastic wrap to keep them from drying out. Place them in a warm, draft-free spot to proof for about 1 hour, or until they have visibly doubled in size.
(Tip: If your kitchen is cool, create a perfect proofing box by placing a cup of boiling water in your turned-off oven. The warmth and humidity are ideal for yeast.)
Cooking the English Muffins
9. Preheat Your Skillet: When the muffins are nearly done proofing, preheat a large cast-iron skillet, griddle, or heavy-bottomed frying pan over low heat. Do not add any oil or butter. The pan is ready when you can feel a gentle heat rising when you hold your hand a few inches above the surface.
10. Cook the First Side: Using a spatula, carefully transfer the puffed-up muffins to the hot, dry skillet. You’ll likely need to do this in two batches to avoid overcrowding the pan. Cook them uncovered over low heat for 11-12 minutes. This “low and slow” method is the key to ensuring they cook all the way through without burning. The bottom should be a beautiful, deep golden brown.
11. Flip and Finish Cooking: Carefully flip the muffins over with a spatula. Cook them on the second side for another 11-12 minutes, again over low heat, until that side is also golden brown and the muffins feel cooked through.
12. Cool Completely (This is Important!): Transfer your cooked gluten free english muffins to a wire rack to cool completely. You must let them cool for at least one hour. The crumb needs this time to set properly. If you cut into them while they’re still warm, the inside will be sticky and gummy.
13. Split and Serve: Once fully cooled, it’s time to reveal those nooks and crannies! The best way is to poke around the sides of a muffin with the tines of a fork. Once you’ve gone all the way around, you can gently pull the two halves apart. Now they are ready for toasting, buttering, and enjoying
Mastering the Dish: Pointers for Perfection & How to Store
Making perfect gluten free english muffins is all about trusting the process. The dough will feel stickier than traditional wheat dough, but resist the temptation to add extra flour, as this will only make the final product dense. Using a kitchen scale to weigh your ingredients, especially the flours and psyllium husk, will give you the most consistent and reliable results every single time. And remember, the cooling step is non-negotiable! Allowing the muffins to cool completely for at least an hour is the secret to achieving that perfect, chewy crumb and avoiding any gumminess.
Storage: These muffins are absolutely heavenly on the day they are made. However, they also store quite well. Keep them in an airtight container at room temperature for up to 3 days. When you’re ready to eat one, I highly recommend splitting and toasting it to bring back that fresh-from-the-skillet crispness. Here are some additional gluten-free recipes to explore for your next meal: Bagels and Cornbread.
Your Burning Questions Answered!
1. What is gluten free english muffins?
Many brands now offer pre-made gluten-free English muffins, such as Canyon Bakehouse, Glutino, and Katz Gluten Free. You can typically find them in the freezer aisle or the dedicated gluten-free section of most major grocery stores like Whole Foods and Publix. However, for the absolute best taste and texture with those signature nooks and crannies, making a homemade version like this gluten free english muffins recipe is truly unbeatable.
2. Do Thomas’ English muffins have gluten in them?
Yes, traditional Thomas’ English muffins are made with wheat flour and are not gluten-free. They are a well-known brand, but they are not safe for individuals with celiac disease or gluten sensitivity. Always look for products that are explicitly labeled and certified as gluten-free.
3. Are Trader Joe’s gluten free muffins dairy free?
Trader Joe’s offers a popular gluten-free English muffin, and while they are gluten-free, they are not dairy-free as they typically contain ingredients like cultured milk. This homemade recipe, however, can be easily adapted! To make it dairy-free, simply substitute the whole milk with a neutral-tasting, unsweetened plant-based milk like almond or soy milk at a 1:1 ratio.
Dig In & Enjoy gluten free english muffins!
There you have it—your comprehensive guide to creating the most incredible gluten free english muffins right in your own kitchen. This recipe is more than just a substitute; it’s an upgrade. It’s a chance to reclaim those cozy weekend breakfasts and brunches with a muffin that’s truly worthy of the name. Each bite, with its crispy edges and soft, pocketed interior, is a delicious reminder that a gluten-free life doesn’t mean a life without your favorite foods.
I am so thrilled for you to try this recipe and experience that moment of pure satisfaction when you split open your first warm, toasted muffin. I hope this becomes a beloved staple in your home, bringing as much joy to your table as it has to mine. Happy baking, and enjoy every single delicious bite. You can find more content like this by following me on social media.
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Gluten Free English Muffins (With Perfect Nooks & Crannies!)
- Total Time: 115
- Yield: 8 1x
Description
This gluten free english muffins recipe is a game-changer! Learn how to make soft, chewy muffins with a crispy crust and classic nooks and crannies, perfect for a cozy breakfast.
Ingredients
20 g (4 tbsp) whole/rough psyllium husk
360 g (1½ cups) lukewarm water
160 g (1⅓ cups + 1 tbsp) tapioca starch
140 g (1 cup + ½ tbsp) millet flour, plus extra for flouring
120 g (¾ cup + 3 tbsp) sorghum flour
25 g (2 tbsp) caster/superfine or granulated sugar
8 g (2½ tsp) instant yeast
8 g (1½ tsp) salt
120 g (½ cup) whole milk, lukewarm
20 g (1½ tbsp) sunflower oil, or other neutral-tasting oil
10 g (2 tsp) apple cider vinegar
cornmeal, for dusting
Instructions
1. Make the psyllium gel: In a bowl, mix together the psyllium husk and lukewarm water. After about 30-45 seconds, a gel will form.
2. Mix Dry Ingredients: In a large bowl or the bowl of a stand mixer, whisk together the tapioca starch, millet flour, sorghum flour, sugar, instant yeast and salt.
3. Combine Wet Ingredients: Add the milk, oil and vinegar to the psyllium gel and mix well to combine.
4. Knead the Dough: Make a well in the dry ingredients and add the psyllium gel-milk mixture. Knead the dough (with a dough hook or by hand) until it’s smooth and supple. It will be slightly sticky.
5. Divide and Shape: Turn the dough onto a lightly floured surface. Divide into eight equal portions (about 125g each). Shape each portion into a smooth ball and place it onto a baking sheet generously sprinkled with cornmeal. Press down gently to flatten each ball to about 1¼-inch (3cm) thick.
6. Proof: Sprinkle the tops with extra cornmeal, cover lightly with plastic wrap, and proof in a warm spot for about 1 hour or until doubled in size.
7. Preheat Skillet: Pre-heat a large cast iron skillet or griddle over low heat. Do not grease the pan.
8. Cook Muffins: Carefully transfer the proofed muffins to the hot skillet. Cook over low heat for 11-12 minutes per side, until deep golden brown.
9. Cool Completely: Transfer cooked muffins to a wire rack and allow them to cool completely (at least 1 hour) before splitting and serving. This step is crucial for the crumb to set properly.
Notes
Psyllium Husk: If using psyllium husk powder, use only 17g.
Active Dry Yeast: If using active dry yeast (10g), activate it first in the warm milk with sugar for 5-10 minutes until frothy.
Splitting: For the best nooks and crannies, split the cooled muffins by pricking the sides with a fork and pulling the halves apart.
Storage: These are best on day one but keep well in an airtight container at room temperature for 2-3 days. Toast before serving.
- Prep Time: 30
- Cook Time: 25
- Category: Breakfast
- Method: Griddled
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 283 kcal
- Sugar: 4 g
- Sodium: 465 mg
- Fat: 6 g
- Saturated Fat: 1 g
- Carbohydrates: 52 g
- Fiber: 5 g
- Protein: 5 g
- Cholesterol: 2 mg