Homemade Gluten-Free English Muffins

Ingredients

2 cups (280 g) gluten-free all-purpose flour blend with xanthan gum
1 tablespoon granulated sugar
2¼ teaspoons instant yeast
½ teaspoon salt
1 cup (240 ml) warm milk
2 tablespoons melted butter or neutral oil
1 large egg
½ teaspoon apple cider vinegar
Cornmeal or gluten-free corn flour, for dusting

Instructions

1. Activate the Yeast

If using active dry yeast rather than instant yeast, combine the warm milk, sugar, and yeast in a small bowl.

Let it stand for 5–10 minutes, until slightly foamy.

If using instant yeast, you can simply mix it with the dry ingredients.

2. Make the Dough

In a large bowl, whisk together the gluten-free flour, salt, and yeast.

Add the warm milk, melted butter, egg, and apple cider vinegar.

Mix thoroughly with a wooden spoon or sturdy spatula.

The dough will be soft and sticky rather than stretchy like traditional wheat dough. That’s normal for gluten-free English muffins.

3. Let It Rise

Cover the bowl with a clean towel or plastic wrap.

Let the dough rise in a warm, draft-free place for approximately 45–60 minutes.

It should become noticeably puffier.

4. Shape the Muffins

Generously dust a work surface with gluten-free cornmeal.

Spoon the dough onto the surface and gently divide it into 6–8 portions.

Shape each portion into a thick round, using lightly oiled or damp hands if the dough is sticky.

Sprinkle the tops with additional cornmeal.

5. Rest the Muffins

Place the shaped muffins on a parchment-lined tray.

Cover loosely and let them rest for another 15–20 minutes.

6. Cook in a Skillet

Heat a lightly greased heavy skillet or griddle over low to medium-low heat.

Place the muffins in the skillet, leaving space between them.

Cook for approximately 5–7 minutes per side, until golden brown.

If they brown too quickly, reduce the heat. The centers need time to cook without burning the outside.

7. Check for Doneness

The muffins should feel firm when gently pressed and should be cooked through in the center.

If necessary, transfer them to a 175°C (350°F) oven for 5–8 minutes to finish cooking.

Let them cool for several minutes before splitting.

8. Serve

Use a fork to gently split each muffin rather than cutting straight through with a knife. This helps create the classic English-muffin texture with little nooks and crannies.

Toast and serve with:

Butter
Jam
Honey
Cream cheese
Scrambled or fried eggs
Avocado

Tips

Make sure your flour blend is certified gluten-free if you need to avoid gluten strictly.
Gluten-free dough is naturally stickier than wheat dough, so don’t add excessive flour.
Cook over relatively low heat so the outside doesn’t burn before the inside is done.
Allow the muffins to cool before splitting for the best texture.
For extra crisp edges, toast the split muffins before serving.

Storage

Keep cooled muffins in an airtight container at room temperature for 2–3 days.

For longer storage, freeze them individually for up to 2–3 months. Thaw and toast directly from frozen for a quick breakfast.