Gluten Free English Muffins (2024)

5 from 37 votes

Prep Time : 15 minutes minutes

Cook Time : 15 minutes minutes

These gluten free English muffins have a light, crispy outside and fluffy inside, with all the nooks and crannies you remember!

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These gluten free English muffins are light and fluffy, toast up with crisp edges, and have tons of nooks and crannies.

Once these muffins are cooled and fork-split, they freeze perfectly. And you can even finish them right in the pan without turning on your oven, so your kitchen stays cool!

What makes these gluten free English muffins so special

If you’ve missed English muffins since transitioning to a gluten free diet, you’re in for quite a treat. These gluten free English muffins are just like the original, which of course aren't actually muffins at all. They're round and flat disks made of yeasted bread dough that cook entirely on the stovetop in a covered skillet.

If you're like me a you grew up eating Thomas' English muffins, these taste just as you remember. They're soft in the middle with nooks and crannies from how much they rise as they bake, plus how you split them strategically with a fork.

Gluten free English muffins or crumpets?

I started out thinking I was making gluten free English crumpets—those cousins of gluten free English muffins that remind me of sturdier pancakes that are cooked on one side only, until bubbles break through the surface.

The difference between the dough for crumpets and the dough for English muffins is mostly one of hydration percentages. Crumpet dough is more like pancake batter than any bread dough.

Gluten free English muffins ingredients

All purpose gluten free flour – As is the case with many of my recipes, there is little to no room for making substitutions in this one. This is especially true when it comes to the gluten free flour — I highly recommend using Better Batter gluten free flour classic blend (or my mock Better Batter recipe), taking great care to measure the individual ingredients, to get the same soft, fluffy results that I do.
Tapioca starch/flour – Better Batter already has tapioca starch in it, but we add more here to provide additional stretch to the muffins.
Sugar – There’s just a tablespoon of sugar in this easy gluten free English muffin recipe to feed the yeast and help add a touch of welcome flavor to these otherwise relatively plan muffins.
Instant yeast – I recommend that you use instant yeast for the quickest preparation of these homemade English muffins. If you only have active dry yeast, you'll need to use 25% more (for a total of almost 8 grams, and you'll need to dissolve it in some of the milk before adding it to the dough.
Salt – We also use just a bit of salt for added flavor and to control the development of the yeast.
Warm milk – Your liquids need only be warm; if you make them too hot, they’ll kill the yeast and interfere with the dough’s rise.
Apple cider vinegar – This touch of acid provides a bit of flavor and helps the muffins to rise quickly.
Egg white – The egg white here helps to add some structure without adding any unwanted richness.
Neutral oil – The oil provides a touch of fat to these English muffins for moisture and tenderness, without adding any competing flavors.

How to make gluten free English muffins

They're ridiculously easy. Simply place all the ingredients in the order listed in the bowl of your stand mixer fitted with a paddle attachment (don't have a stand mixer? try a food processor!), and beat really well. You won't even need to allow the dough to have a traditional warm rise, as you'll let them rest in the refrigerator for at least 12 hours.

Once the dough has rested and chilled, you'll need to shape your dough using a very light touch, sprinkling with tapioca starch/flour as you go. The dough is very sticky and wet, but the secret to shaping it is thinking of it like you're only smoothing the outer layer, leaving the inside wet and messy.

If you'd rather not shape the dough, and you're okay with a more homespun shape, you'll need to use English muffin/crumpet rings to create that shape. One-inch rings cut from empty aluminum cans work just fine, if you don't have a set of actual made-for-English-muffins rings.

If you've shaped the dough into disks, you can still use the rings to encourage the muffins to rise up, and only out a little bit, with those flat edges. Cover and cook, flip, and finish cooking. That's all!

I do have to insist that you split them properly, with a fork, though. Otherwise? No nooks, not to mention crannies. And that's the whole point here, isn't it?

Tips for making the best gluten free English muffins

How to make English muffins with nooks and crannies

Making sure that your gluten free English muffins come out with plenty of nooks and crannies is a multi-step process that starts with your ingredients.

To make sure that your muffin dough isn’t too heavy or runny, you need to carefully measure out each ingredient — preferably by weight when it comes to the dry goods. You also want to avoid making substitutions or omitting ingredients, such as using the right mix of an all purpose gluten free flour blend and the added tapioca starch/flour.

Once you’ve cooked your English muffins, you also need to take care with how you slice them — as in, you shouldn't’ slice them at all! Instead, you should “fork split” them, which just means using the tongs of a fork to pierce the muffins all the way around and then gently pulling the two sides apart.

Making gluten free breakfast sandwiches

Oh, there are so many wonderful ways to serve gluten free English muffins, from simple to meal-worthy!

For a quick breakfast or snack, I like to top toasted English muffin slices with butter, jam, peanut butter — really, no spreadable topping is off limits!

But for a heartier meal, I like to make Eggs Benedict or gluten free breakfast sandwiches.

For weekends or those mornings when you get up a little early, try Eggs Benedict. This is where you top toasted gluten free English muffin slices with bacon, a poached egg, and creamy Hollandaise sauce.

For weekdays, you can’t go wrong with a gluten free egg sandwich. If you’re following an egg-free diet, skip the egg and reach for breakfast meats and cheeses. To make your sandwich more substantial, consider adding lettuce and other veggies, like sliced cucumber or tomato slices.

How to store gluten free English muffins

Like many gluten free breads, English muffins won’t stay light and fluffy for ages. However, they will hold up for about 2 days on the counter at room temperature, so it is possible to make muffins for 2 breakfasts in a row or make extras at breakfast to enjoy later at lunch or dinner.

The secret to helping gf English muffins last longer is to make sure they’re kept in an airtight container. Just don’t put them in the fridge as that will make them dry out quicker.

How to freeze gluten free English muffins

It’s easy to make gluten free English muffins to enjoy days or weeks later — you just need to freeze them soon after baking.

To freeze muffins for long-term storage, first split them using a fork, and then wrap them individually using aluminum foil or plastic wrap. Put the wrapped English muffins into a larger container, and freeze for up to 3 months.

Gluten free English muffins: substitution notes

Gluten free, dairy free English muffins

You only have to replace the milk with nondairy milk to make these English muffins dairy free. Be sure to use a nondairy milk that has some fat and no added sweeteners or flavors. I really like unsweetened almond milk for recipes like this.

Gluten free, vegan English muffins

There is only one egg white in this recipe, and I bet you can replace it with aquafaba, which is the brine from a can of chickpeas. If you replace the egg white, and the dairy as discussed above, I think you can make gluten free, vegan English muffins. Be sure that your sugar isn't made with bone char, too.

English muffins without yeast?

If you're looking for how to make English muffins without yeast, you'll need to look for another recipe because yeast is an integral ingredient in my recipe. I don't have any alternatives for it at all.

FAQs

Are English muffins gluten free?

No, traditional English muffins are not gluten free because they’re made with wheat flour. This means the English muffins you find at most restaurants and on grocery store shelves are not safe for those avoiding gluten.

Why are they called English muffins?

The story behind English muffins is rather straightforward: The recipe for this bread originated in the United Kingdom. The bread came to the US and took on its new name in the late 1890s.

Do I need rings to make gluten free English muffins?

Absolutely not! Particularly if you're willing to shape the muffin dough lightly into disks, you can really let them cook without rings. Even if you're not shaping your dough, if you don’t have English muffin or crumpet rings, you can easily use the rings from Mason jars or even aluminum paper folded over several times and shaped into circles.

Can I make these gluten free English muffins on a griddle?

Yes! They come out just as well on a griddle as they do a cast iron pan. You'll need a lid to cover them, but you can use the lid from any pot or skillet you have, as long as it's tall enough to enclose the muffins on the griddle.

What does fork splitting mean?

To fork split a homemade English muffin is to use a fork (rather than a knife) to separate the two sides of a muffin. Fork splitting is the preferred way of “slicing” an English muffin as it protects the nooks and crannies within — you know, the ones that hold all your melted butter, jam, and other toppings.

What's the best way to store these English muffins?

If you store them in an airtight container on the kitchen counter, you can expect your gluten free English muffin bread to last about two days before beginning to dry out. If you wrap your muffins tightly with freezer-safe wrap and freeze them, they’ll stay good for about 3 months. Just let them come to room temperature and try toasting them for the ultimate experience!

Can you buy gluten free English muffins at the store?

Yes, gluten free English muffins are available to buy at many stores and even online, but beware that they tend to be quite costly. On average, you can expect to pay twice as much (or more) for a package of gf English muffins compared to traditional ones.
If you don’t have time to make your own and don’t mind paying the high price for them, you can find prepackaged varieties by Canyon Bakehouse, Katz, Udi’s, and other popular brands (except famous Thomas’ — it still doesn’t offer a gluten free option). I've tried a number of them, though, and I've found the mostly crumbly and unsatisfying. Trader Joe's has a passable version, but again, they're crumbly and still pretty disappointing.

My all purpose gluten free flour blend has tapioca starch. Do I still have to add more?

Yes! All properly balanced rice-based gluten free flour blends have tapioca starch as an ingredient. This recipe uses more tapioca starch to add stretchiness and crispness to the English muffins. You should never leave out an ingredient in a recipe. Every ingredient is essential and serves a purpose.

Gluten Free English Muffins

These gluten free English muffins have a light, crispy outside and fluffy inside, with all the nooks and crannies you remember!

Course: Bread, Breakfast

Cuisine: American

Prep Time: 15 minutes minutes

Cook Time: 15 minutes minutes

Chilling Time: 12 hours hours

Yield: 8 English muffins

Author: Nicole Hunn

Equipment

4 English muffin rings
Stand mixer fitted with paddle attachment (or try using a food processor)

Ingredients

2 ¼ cups (315 g) all purpose gluten free flour blend (I used Better Batter; click thru for info on appropriate blends)
1 teaspoon xanthan gum (omit if your blend already contains it)
¼ cup (30 g) tapioca starch/flour plus more for sprinkling
1 tablespoon (12 g) granulated sugar
2 teaspoons (6 g) instant yeast
1 ½ teaspoons kosher salt
1 ½ cups (12 fluid ounces) milk warm (about 95°F)
½ teaspoon apple cider vinegar
1 (25 g) egg white at room temperature
1 tablespoon (14 g) neutral oil (canolavegetable, grapeseed, etc.)

Instructions

Make the English muffin dough.

In the bowl of a stand mixer fitted with the paddle attachment, place the flour blend, xanthan gum, tapioca starch, sugar, and yeast in a large bowl and whisk to combine well. Add the salt and whisk again.
Add the milk, apple cider vinegar, egg white, and oil, and mix to combine well.
Turn the mixer up to medium-high speed, and mix for about 3 minutes or until the dough begins to look somewhat “whipped,” like air has been incorporated into it.
The dough will be very sticky and shapeless, but should hold together well.
Transfer the dough to a 2 liter proofing bucket with a tight-fitting lid or a large bowl sealed very tightly. Place in the refrigerator for between 12 hours and 2 days.

Shape the dough and cook the English muffins.

Place a 10-inch cast iron skillet over medium heat, or heat a griddle to medium (about 350°F). Lightly grease the skillet.
While the pan or griddle is heating, grease four metal English muffin rings (1-inch tall rings cut from empty aluminum cans also work well) and set them aside.
Remove the bread dough from the refrigerator and scoop a portion of about 1/3 cup (95 grams).
Sprinkle a clean, flat surface liberally with tapioca starch, and place the portion of raw dough on top. Using a VERY light touch, and sprinkling with more tapioca starch as necessary to prevent sticking, shape the dough into a 3-inch disk as illustrated in the how-to video. With floured fingers, pinch together any seams that form on the dough.
Repeat with 3 other portions of dough, and place them all in the hot skillet, as far apart as possible (make only 3 at a time if that’s all that fits comfortably). Place the prepared rings around each muffin.
Cover the skillet or the portion of your griddle that your muffins occupy and allow them to cook for at least 10 minutes or until browned on the bottom and the sides seem mostly set (they will no longer glisten).
Uncover the skillet, and remove the rings (unless they’re stuck to the edges of the muffins). Use a spatula to flip the muffins over, and replace the rings.
Cover the skillet again, reduce the heat to medium, and finish cooking until browned on both sides and fully cooked inside (another 15 minutes) The muffins will register at least 200°F on an instant read thermometer placed in the center.
Remove the muffins from the skillet and place on a wire rack to cool briefly until just warm, but no longer hot, to the touch.
Remove the rings, and repeat with the remaining dough, re-using the same muffin rings, newly greased.

Serve the English muffins.

Split each muffin with a fork by inserting the tines in the center of the muffin along the middle, parallel to the muffin itself, and gently pry open the muffin with your fingers. Serve warm. With butter. Lots of butter.

Notes

Post originally published on the blog in 2014. In 2022, the recipe was converted to one using an all purpose gluten free flour, not our gluten free bread flour, to make it more accessible to more people, without any loss of texture. Photos, video, most text all new.

Nutrition

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Gluten Free English Muffins

These gluten free English muffins have a light, crispy outside and fluffy inside, with all the nooks and crannies you remember!

Course: Bread, Breakfast

Cuisine: American

Prep Time: 15 minutes minutes

Cook Time: 15 minutes minutes

Chilling Time: 12 hours hours

Yield: 8 English muffins

Author: Nicole Hunn

Equipment

4 English muffin rings
Stand mixer fitted with paddle attachment (or try using a food processor)

Ingredients

2 ¼ cups (315 g) all purpose gluten free flour blend (I used Better Batter; click thru for info on appropriate blends)
1 teaspoon xanthan gum (omit if your blend already contains it)
¼ cup (30 g) tapioca starch/flour plus more for sprinkling
1 tablespoon (12 g) granulated sugar
2 teaspoons (6 g) instant yeast
1 ½ teaspoons kosher salt
1 ½ cups (12 fluid ounces) milk warm (about 95°F)
½ teaspoon apple cider vinegar
1 (25 g) egg white at room temperature
1 tablespoon (14 g) neutral oil (canolavegetable, grapeseed, etc.)

Instructions

Make the English muffin dough.

In the bowl of a stand mixer fitted with the paddle attachment, place the flour blend, xanthan gum, tapioca starch, sugar, and yeast in a large bowl and whisk to combine well. Add the salt and whisk again.
Add the milk, apple cider vinegar, egg white, and oil, and mix to combine well.
Turn the mixer up to medium-high speed, and mix for about 3 minutes or until the dough begins to look somewhat “whipped,” like air has been incorporated into it.
The dough will be very sticky and shapeless, but should hold together well.
Transfer the dough to a 2 liter proofing bucket with a tight-fitting lid or a large bowl sealed very tightly. Place in the refrigerator for between 12 hours and 2 days.

Shape the dough and cook the English muffins.

Place a 10-inch cast iron skillet over medium heat, or heat a griddle to medium (about 350°F). Lightly grease the skillet.
While the pan or griddle is heating, grease four metal English muffin rings (1-inch tall rings cut from empty aluminum cans also work well) and set them aside.
Remove the bread dough from the refrigerator and scoop a portion of about 1/3 cup (95 grams).
Sprinkle a clean, flat surface liberally with tapioca starch, and place the portion of raw dough on top. Using a VERY light touch, and sprinkling with more tapioca starch as necessary to prevent sticking, shape the dough into a 3-inch disk as illustrated in the how-to video. With floured fingers, pinch together any seams that form on the dough.
Repeat with 3 other portions of dough, and place them all in the hot skillet, as far apart as possible (make only 3 at a time if that’s all that fits comfortably). Place the prepared rings around each muffin.
Cover the skillet or the portion of your griddle that your muffins occupy and allow them to cook for at least 10 minutes or until browned on the bottom and the sides seem mostly set (they will no longer glisten).
Uncover the skillet, and remove the rings (unless they’re stuck to the edges of the muffins). Use a spatula to flip the muffins over, and replace the rings.
Cover the skillet again, reduce the heat to medium, and finish cooking until browned on both sides and fully cooked inside (another 15 minutes) The muffins will register at least 200°F on an instant read thermometer placed in the center.
Remove the muffins from the skillet and place on a wire rack to cool briefly until just warm, but no longer hot, to the touch.
Remove the rings, and repeat with the remaining dough, re-using the same muffin rings, newly greased.

Serve the English muffins.

Split each muffin with a fork by inserting the tines in the center of the muffin along the middle, parallel to the muffin itself, and gently pry open the muffin with your fingers. Serve warm. With butter. Lots of butter.