Gluten Free English Muffins

If you're craving a light, soft, and chewy Gluten Free English Muffin, this recipe is for you. With a perfect texture and those iconic nooks and crannies, these muffins are great for everything from breakfast to a quick snack. Made with simple ingredients, they’re easy to make and of course delicious. Whether you’re spreading on butter, jam, or using them for your favorite sandwich, these homemade gluten free english muffins will quickly become a staple in your kitchen!

Recipe Ingredient Notes

Super Fine Brown Rice Flour: This is the key to the structure of gluten free english muffins. I recommend using super fine brown rice flour since regular ground brown rice flour will give the buns a gritty texture. I do NOT recommend using white rice flour since it is lower in protein and will cause a gummy texture in the dough.

Fine Cornmeal: Corn Meal is a fine ground meal (coarse flour) ground from dried corn. It gives the english muffins a wonderful texture and flavor. This is not the same as cornstarch. If you can only find coarse or medium-ground cornmeal, don't worry! Simply blend it in a blender or spice grinder for a few pulses until it reaches a fine, smooth texture. This quick fix ensures your muffins turn out perfectly.

Potato Starch: Potato starch is a fine, white powder extracted and dried from potatoes. It improves the texture by making the bread softer and fluffier. Potato starch also retains moisture, which helps prevent the bread from becoming dry or crumbly. Please don’t confuse it with potato flour, which is heavier and made from whole potatoes.

Egg: Adding an egg enhances structure, tenderness, and moisture. The proteins in the egg help stabilize the dough, while the fats contribute to a soft, rich crumb. The egg also improves the rise, making the English muffins lighter and fluffier.

Milk: I have tested this recipe with water and whole milk and highly recommend using whole milk if you can. The casein found in whole milk mimics gluten and helps to create the structure of the English muffins. Dairy-free milk can be used but will result in a lighter-colored end product.

Whole Psyllium Husks: This ingredient helps to reduce the crumbly structure often found in gluten free baked goods. It also gives the dough a wheat-like texture. I have only tested this recipe with Whole Psyllium Husks. I have NOT tested this recipe (or any of my recipes) with Psyllium Husk Powder.

Tools needed to make English Muffins

To successfully make Gluten Free English Muffins, you will need a few kitchen tools you most likely already have in your kitchen.

Digital Kitchen Scale: is a must-have to make this recipe (or any of my recipes). For small amounts under 10 grams, I like to use this Precision Pocket Scale.

Mixing Bowl: While you can mix the dough for english muffins with a stand mixer and a dough hook, I prefer mixing it by hand in a large mixing bowl. The consistency of the dough before resting is very similar to my Gluten Free Pizza Dough.

Danish Dough Whisk or Wooden Spoon: Use something sturdy for mixing the english muffin bread dough by hand.

A Heavy Bottom Skillet: I like to use a cast iron skillet to cook the Gluten Free English Muffins before baking them. A non stick skillet will work just as well or a griddle pan.

You will also need a small bowl and a fork for whisking the egg, a sheet pan, parchment paper as well as a digital thermometer.

Recipe Testing Notes

The goal of my gluten free english muffin recipe was to create a light and tender bake with a soft, chewy interior with signature nooks and crannies perfect for holding butter or jam. Plus I wanted to use ingredients already used in other recipes shared on my website.

I have tested this recipe with potato starch as well as tapioca starch. While those ingredients are interchangeable it's important to mention that the English muffins made with tapioca starch came out softer and with a chewier texture than the ones made with potato starch. They also deflated after baking which didn’t affect their flavor but may impact appearance.

What are English Muffins?

English muffins are a type of small, round, flat bread that is typically toasted and served for breakfast. They have a soft, chewy interior with signature nooks and crannies, which are perfect for holding butter, jam, or other spreads. Unlike regular bread, English muffins are cooked on a griddle or in a skillet before being baked in the oven, giving them a slightly crisp, golden exterior. They are often split in half with a fork (to maintain the nooks and crannies) before being toasted, making them ideal for creating breakfast sandwiches, like Eggs Benedict or a simple egg and cheese muffin.

Gluten Free English Muffin Dough

While you can mix the dough for english muffins with a stand mixer and a dough hook, I prefer mixing it by hand in a large mixing bowl. The consistency of the dough before resting is very similar to my Gluten Free Pizza Dough.

1. Warm the milk to around 110°F (no hotter than 115°F, or it will kill the yeast) in a small bowl using your microwave (30–60 seconds). Use a digital thermometer to confirm the temperature.
2. Sprinkle the active dry yeast and a pinch of sugar over the warm milk, stir, and let it sit for 5 - 10 minutes. The yeast is ready when it’s bubbly and frothy. If it doesn’t foam up, discard it and start again.
3. In the meantime combine brown rice flour, potato starch, corn meal, whole psyllium husk, xanthan gum, granulated sugar and kosher salt in a mixing bowl. Whisk to combine.
4. Add the egg and oil to a small bowl and with a fork whisk the ingredients together.
5. When the yeast mixture is ready, add it along with the whisked egg and oil as well as the vinegar to the dry ingredients.
6. With a Danish Dough Whisk or wooden spoon combine everything into a wet, slightly lumpy-looking mess of dough. It may seem wet in the beginning but the flour will absorb the liquid. Whisk it until it become smooth (this is a great arm workout no one asked for).
7. With a flexible spatula scrape down the side of the mixing bowl and shape the dough into a ball. This doesn't have to be perfect. It just makes transfering it easier.
8. Allow the rough looking gluten free english muffin dough to rest for 15 minutes in the bowl. This gives the flour a chance to fully hydrate. Make sure to cover it with a clean towel.

Shaping and Proofing English Muffins

Once the gluten free english muffin dough has rested for 15 minutes, it is time to shape them. For the best results when shaping English muffins, cornmeal is generally preferred over gluten free flour. Cornmeal adds a slight crunch to the bottom of the muffins and helps them develop a nice, golden crust when cooked in a skillet or on a griddle.

1. Line a sheet pan with parchment paper and sprinkle it with fine cornmeal. The cornmeal will prevent the bread dough rolls from sticking to the parchment paper. If you prefer a little crunch you can also use medium ground cornmeal for dusting the parchment paper.
2. Using a kitchen scale, divide the dough into 6 equal pieces by weight. Weigh the entire dough and divide it by 6 - each piece should be around 75-80 grams per muffin.
3. On a lightly floured kitchen counter (I use fine cornmeal for this), shape the pieces of gluten-free bread dough into smooth dinner rolls. If the dough is sticky, you can lightly grease your hands or sprinkle with a tiny bit of potato starch. Avoid using too much flour as it can affect the dough's texture. It's okay if the rolls are coated with cornmeal though. That's what gives English muffins their signature texture.
4. Arrange the gluten free rolls on the prepared sheet tray. Gently press down each one until it’s about 2.5”–2.75” inches wide and around ¾” inch thick. They don't have to be perfect - just aim for them to be roughly the same size so they rise and bake evenly.
5. Cover the shaped gluten-free English muffins with a clean tea towel. Let the dough rise in a warm place until they are about 50% bigger than their original size and look puffy. You can also refrigerate them for up to 8 hours, allowing them to rise slowly in the fridge.

Cooking and Baking English Muffins

While many English muffins are cooked solely on the stovetop, I prefer to start mine in a cast iron skillet for a few minutes on each side before finishing them in the oven. This approach guarantees they bake through completely. Don't skip the skillet step - it helps create a golden, slightly crisp exterior. Without it, the muffins may lack the classic crusty bottom and edges that make them so special.

1. Once the muffins start to look light and puffy and are almost 50% bigger than their original size, preheat the oven to 350°F.
2. Add a little vegetable oil to a cast iron skillet or heavy-bottomed skillet and heat over medium-low for about 1-2 minutes. You want the skillet to be hot but not too high, as you don’t want to burn the muffins before they’re fully cooked.
3. Gently place the shaped English muffins in the skillet, making sure to leave some space between them to allow for rising. You may need to cook them in batches depending on the size of your skillet. I like to cook 3 at a time.
4. Cook the muffins on low heat for 3-4 minutes on the first side. Keep an eye on them and adjust the heat if necessary to avoid browning too quickly. I like to carefully peek underneath them with a small offset knife to check for the right amount of brownness.
5. Carefully flip each muffin over using a spatula or small offset knife and cook for another 3-4 minutes on the other side. You want them golden brown on each side, with the edges set.
6. Transfer the cooked muffins to the same baking sheet and repeat cooking the remaining muffins. If you have the space, you can also cook them in two skillets at the same time.
7. Once all the muffins have been cooked, transfer the sheet tray to the preheated oven. Bake at 350°F for 10-12 minutes, or until their internal temperature reaches 200°F. I found that 11 minutes is usually plenty of time for them to be fully baked.
8. Remove from the oven and cool for 10 minutes on the baking sheet before transferring to a cooling rack to cool completely. Or as long as you can wait to split one open....

Serving Ideas

Gluten Free English Muffins are incredibly versatile and offer endless serving possibilities. Allow them to cool for at least 15 minutes (if you can wait this long) before serving them. Keep in mind that the best way to split an English Muffins is with a fork rather than a knife. Insert the tines of a fork around the edges of the muffin and gently pull it apart. This method helps create the signature nooks and crannies inside the muffin.

Toasted with Butter: Split the muffins in half, toast them, and spread with butter or nut butter for a simple, classic breakfast. Add your favorite jam, fruit preserves, or honey for a sweet treat.

Egg and Cheese Sandwiches: English muffins are perfect for making breakfast sandwiches. Add scrambled eggs, a slice of cheese, and your choice of bacon or sausage for a hearty option.

As a Base for Avocado Toast: Toast the muffin and top with mashed avocado, a sprinkle of salt, pepper, and a dash of lemon juice for a quick and healthy snack or breakfast.

As a Side Dish: Serve Gluten Free English muffins alongside soups, salads, or stews to add texture and soak up flavors.

Mini Pizzas: Use English muffin halves as a base for mini pizzas. Top with tomato sauce, cheese, and your favorite toppings, then broil until the cheese is melty and bubbly.

Storage & Freezing

These Gluten-Free English Muffins are best enjoyed within a day or two of baking. Once completely cooled, store them in an airtight container or resealable plastic bag at room temperature for up to 2 days.

For longer storage, split the muffins in half and freeze them in a single layer on a baking sheet until firm. Transfer the frozen muffins to a freezer-safe bag or container, where they’ll stay fresh for up to 3 months. To serve, thaw at room temperature or microwave unwrapped for about 30 seconds before toasting.

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