Easy Gluten Free English Muffins

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

  1. 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.
  2. Prepare the Dry Ingredients
    Sift the white rice flour, tapioca flour, cornstarch, brown rice flour, xanthan gum, and salt into a large bowl.
  3. 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.
  4. 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.
  5. 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.
  6. Second Rise
    Cover the rounds with a kitchen towel and let them rise for 15 minutes.
  7. 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.
  8. 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

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