Gluten Free English Muffins
Enjoy a breakfast classic reinvented with these delicious Gluten-Free English Muffins! Perfectly soft and full of nooks and crannies, these muffins are made with a blend of gluten-free all-purpose flour, a hint of cornmeal for texture, and a touch of sugar for subtle sweetness. The recipe uses instant yeast to achieve a light, airy rise, making them ideal for toasting and topping with butter, jam, or even a poached egg. With an easy stovetop cooking method, this recipe avoids the need for an oven while delivering bakery-quality results. Whether you're gluten-sensitive or just looking for a tasty alternative, these homemade English muffins are sure to become a breakfast favorite. Ready in under two hours, this recipe is as satisfying as it is simple!
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Recipe Information
Ingredients
- 2.5 cups Gluten-free all-purpose flour
- 1 teaspoon Xanthan gum (if not included in your gluten-free flour blend)
- 1 packet Instant yeast
- 1 tablespoon Sugar
- 0.5 teaspoon Salt
- 1.25 cups Milk (dairy or non-dairy)
- 3 tablespoons Unsalted butter or dairy-free butter substitute
- 1 large Egg
- 0.25 cup Cornmeal
Instructions
In a small saucepan, warm the milk over low heat until it is lukewarm (about 100°F). Remove from heat and stir in the butter until melted. Let it cool slightly.
In the bowl of a stand mixer fitted with the paddle attachment, combine the gluten-free flour, xanthan gum (if using), instant yeast, sugar, and salt.
With the mixer on low speed, pour the lukewarm milk and melted butter mixture into the dry ingredients.
Add the egg and mix on medium speed until a sticky dough forms, about 3-4 minutes. The dough should be cohesive but soft and tacky to the touch.
Cover the bowl with plastic wrap or a damp towel and let the dough rise in a warm place for about 1 hour, or until it doubles in size.
Lightly flour your work surface with gluten-free flour. Turn the dough out onto the surface and roll it out into a 1-inch thick layer.
Using a 3-inch round biscuit cutter, cut out circles of dough. Gather any scraps, re-roll them, and cut out more rounds until all the dough is used.
Sprinkle a baking sheet with cornmeal and place the cut-out muffin shapes onto the sheet, leaving a little space between each. Sprinkle the tops lightly with more cornmeal.
Let the muffins rest for 20-30 minutes while you heat a large skillet or griddle over medium-low heat.
Lightly grease the skillet with butter or oil. Place the muffins onto the skillet in batches, ensuring they don’t touch each other. Cook for 6-7 minutes on each side, or until the edges are firm and the muffins are golden brown.
Transfer the cooked muffins to a wire rack to cool. Allow them to cool completely before slicing with a fork to reveal the classic English muffin texture.
Serve toasted with your favorite toppings like butter, jam, or avocado!
Nutrition Facts
Calories |
1923 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.9 g | 70% | |
| Saturated Fat | 28.6 g | 143% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 336 mg | 112% | |
| Sodium | 1454 mg | 63% | |
| Total Carbohydrate | 336.3 g | 122% | |
| Dietary Fiber | 14.4 g | 51% | |
| Total Sugars | 28.9 g | ||
| Protein | 30.8 g | 62% | |
| Vitamin D | 5.2 mcg | 26% | |
| Calcium | 450 mg | 35% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 687 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
