Gluten-free English muffins are a breakfast game-changer—soft, airy, and versatile enough to complement eggs, jam, or butter. With this recipe, you’ll no longer have to miss out on the comforting taste and texture of classic English muffins.
The Science of Perfect Gluten-Free Muffins
Crafting gluten-free bread is both an art and a science. Here’s how to achieve perfect results every time.
Choosing the Right Gluten-Free Flour
This recipe uses a custom blend for optimal texture and flavor:
- White Rice Flour: Adds lightness.
- Tapioca Flour: Provides elasticity.
- Brown Rice Flour: Imparts a subtle, nutty flavor.
- Cornstarch: Contributes tenderness.
- Xanthan Gum: Binds the ingredients, mimicking gluten’s structure.
Maintaining Moisture
Gluten-free dough can dry out easily. Combining milk and water keeps it moist and tender. For a dairy-free version, substitute canned coconut milk.
Balancing Flavor
- Salt: Enhances flavor and controls yeast activity.
- Sugar: Feeds the yeast and adds a touch of sweetness.
- Unsalted Butter: Adds richness and a tender crumb. Vegan butter works perfectly for a dairy-free option.
- Eggs: Provide structure and stability to the dough.
Cornmeal Magic
Sprinkling cornmeal on the cooking surface adds the signature texture and flavor of English muffins. Don’t worry if you don’t have any—they’ll still taste amazing.
How to Make Gluten-Free English Muffins
Follow these simple steps to create bakery-quality muffins at home:
Step 1: Activate the Yeast
In a bowl, mix warm milk, warm water, sugar, and instant yeast. Stir gently and let it rest for 10 minutes until it bubbles and foams, indicating active yeast.
Step 2: Mix Dry Ingredients
Sift together white rice flour, tapioca flour, cornstarch, brown rice flour, xanthan gum, and salt in a large mixing bowl to ensure even distribution.
Step 3: Form the Dough
Create a well in the dry ingredients and pour in the yeast mixture and eggs. Use a stand mixer with a paddle attachment to mix at medium-high speed until a sticky dough forms. Gradually add softened butter, one tablespoon at a time, until fully incorporated.
Step 4: Let It Rise
Transfer the dough to a greased bowl. Cover with plastic wrap and a damp towel to create a warm, humid environment. Let it rise for about an hour until it doubles in size.
Step 5: Shape the Muffins
Lightly dust a clean surface with gluten-free flour. Roll the dough into a rectangle about 1 inch thick. Use a 3-inch cookie cutter to cut out rounds. Place the rounds on a parchment-lined baking sheet, gather scraps, re-roll, and repeat until all dough is used.
Step 6: A Second Rise
Cover the muffins with a kitchen towel and let them rest for 15 minutes. This ensures a fluffy, light texture.
Step 7: Cook to Perfection
Heat a non-stick skillet over medium-low heat and sprinkle it with cornmeal. Place 3-4 muffins on the pan, leaving space between them. Cover and cook for 6-7 minutes on one side. Flip and cook for another 6-7 minutes. Repeat until all muffins are cooked.
Step 8: Serve and Enjoy
Let the muffins cool slightly before slicing them open with a fork. Serve warm with butter, jam, or your favorite toppings.
Pro Tips for Success
- Storage: Store
Soft, fluffy, and gluten-free—these muffins are so good that no one will guess they’re gluten-free! Perfect for any meal or snack.
Servings: 11
Prep Time: 10 minutes
Cooking Time: 45 minutes
Total Time: 55 minutes
Calories: 181 kcal
Ingredients
- 200 ml warm milk (49–55°C or 120°F)
- 100 ml warm water (49–55°C or 120°F)
- 5 g instant yeast
- 32 g sugar
- 160 g white rice flour
- 66 g tapioca flour
- 32 g cornstarch
- 66 g brown rice flour
- 1 ½ tsp xanthan gum
- 1 tsp salt
- 1 large egg
- 45 g unsalted butter, room temperature
- 4 tbsp cornmeal (optional for texture)
Directions
- Activate the Yeast
Combine the warm milk, water, sugar, and yeast in a bowl. Stir gently and let it sit for 10 minutes until it becomes bubbly. - Prepare the Dry Ingredients
Sift the white rice flour, tapioca flour, cornstarch, brown rice flour, xanthan gum, and salt into a large bowl. - Mix the Dough
Add the yeast mixture and egg to the dry ingredients. Stir to form a sticky dough. Gradually incorporate the softened butter, one tablespoon at a time, until the dough is smooth. - First Rise
Transfer the dough to a greased bowl. Cover with plastic wrap and a damp towel, and let it rise for 1 hour until doubled in size. - Shape the Muffins
Roll out the dough to about 1 inch thick on a lightly floured surface. Use a 3-inch cookie cutter to cut out rounds. Arrange them on a parchment-lined baking sheet. Gather scraps, re-roll, and repeat until all the dough is used. - Second Rise
Cover the rounds with a kitchen towel and let them rise for 15 minutes. - Cook the Muffins
Heat a non-stick skillet over medium-low heat and sprinkle with cornmeal if desired. Cook the muffins for 6–7 minutes on each side, ensuring they’re golden brown and cooked through. - Cool and Serve
Let the muffins cool slightly before slicing them open with a fork. Serve warm with butter, jam, or your favorite topping.
Nutrition Facts (Per Serving)
- Calories: 181 kcal
- Fat: 5 g
- Saturated Fat: 3 g
- Trans Fat: 1 g
- Polyunsaturated Fat: 1 g
- Monounsaturated Fat: 1 g
- Cholesterol: 25 mg
- Sodium: 271 mg
- Potassium: 78 mg
- Carbohydrates: 31 g
- Fiber: 1 g
- Sugar: 4 g