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    Home » Recipes » Muffins

    Step by Step to the Best Gluten Free English Muffins

    Published: Sep 26, 2018 · Modified: Sep 9, 2022 by Christine · This post may contain affiliate links · 67 Comments

    Jump to Recipe Jump to Video Print Recipe

    Although toast may be the most well known quick breakfast bread for toppings like jelly and butter; crispy, toasted gluten free English muffins have to be a close second.

    And these English muffins are by far the very best! This recipe makes an amazing gluten free English muffin - so light, so airy and with the perfect texture. And that taste....

    Wow!

    Matter of fact, they are heavenly - that's the only way to describe them!

    gluten free english muffins with jelly

    The tops and bottoms are light, golden brown and get their characteristic crispness from a quick sear in a skillet. And then with a few minutes in the oven... they are ready to eat!

    gluten free english muffins

    Here are some tips for the very best gluten free English muffins…

    Complete rise time

    The rise time is super important for English muffins. Where some bread can get away with shaving a minute or two off the rise time, these gluten free English muffins need every minute to fully develop the bubbles that give them that amazing texture.

    It’s what makes an English muffin, an English muffin!

    gluten free english muffins batter

    Measuring ingredients

    Just like in this dinner roll recipe, weighing the dry ingredients is really important for accuracy. Not only does it ensure you have the correct amount, but it is a true way of accounting for differences in flours and starches. Not all brands are created equal (in measuring cups that is!).

    Buckwheat flour tip: I use the Bouchard Farms brand of light Buckwheat flour in this recipe. It is lighter, less grainy and should not have a grey tint to it. 

    Portioning out the batter into the ring

    If you’ve never used English muffin rings before, you’re really going to love them. Not only are they good for making these English muffins, but they form a perfect size egg for breakfast sandwiches.

    englosh muffin batter in rings in a pan

    A tip for buttering the rings: Use a stick of butter and open one end. Holding the unopened end, coat the inside of the rings using the buttery end.

    Flipping the English muffins

    Flipping these tasty breads is more about having the right tools. Before portioning the batter into the ring, make sure you have the following items handy:

    • Prepared (greased) cookie sheet
    • Flat, metal spatula
    • Flat bottom pan

    So you’ve poured the batter into the rings – now just set the time for 5 minutes. Then, using your metal spatula, carefully slide it underneath the muffin and do one quick flip to the other side.

    The muffins will be firm enough that they will hold their shape.

    english muffins cooking in a black cook pan

    Let the other side cook for 5 minutes and then slide the spatula underneath again and slide it onto the prepared pan.

    A quick bake in the oven and these gluten free English muffins are ready to be enjoyed.

    gluten free english muffins on rack

    And now for the recipe for these delicious gluten free English muffins...

    Oh, and if you enjoy this recipe, will you give it a rating?

    gluten free english muffins

    The Best Gluten Free English Muffins

    These Gluten Free English Muffins have everything you want in a true English muffin - crispy outside and a tender inside. Perfect for toasting or enjoying as-is.
    4.38 from 62 votes
    Print Pin Rate
    Course: bread, Breakfast
    Cuisine: American
    Prep Time: 30 minutes
    Cook Time: 10 minutes
    Rise & rest time: 55 minutes
    Total Time: 40 minutes
    Servings: 8 muffins
    Calories: 225kcal
    Author: Christine

    Ingredients

    • 234 grams tapioca starch about 2 cups
    • 150 grams light buckwheat flour about 1 cup + 1 tsp.
    • 1 tsp. salt
    • 1 cup milk
    • 3 Tbsp. butter
    • 1 Tbsp. active dry yeast
    • 1 tsp. white sugar
    • ⅓ cup water warmed to room temperature
    • 2 large egg whites

    Instructions

    • In the bowl of a stand mixer, combine the tapioca starch, buckwheat flour and salt. Stir until combined.
    • In a small saucepan, bring the milk and butter to a boil, stirring constantly.
    • Once the mixture is boiling, immediately pour the liquid into the dry ingredients and mix on medium until blended. Allow the mixture to cool for 20 minutes.
    • In the meantime, in a 1 cup measuring cup, combine the water and sugar and mix. Add the yeast. Let the mixture proof for 15 minutes.
    • Add the yeast mixture to the cooled dough and blended until combined.
    • Scrape the dough down in the bowl and cover it with a cloth. Allow it to rise for 30 minutes.
    • Preheat the oven to 350 F and prepare the baking sheet and 8 English muffins rings by greasing them well with butter. Set aside.
    • Once the dough has risen, add the egg whites to the dough and mix again until the mixture is smooth.
    • Preheat a flat bottom skillet and position 3 English muffin rings in the pan.
    • Portion ⅓ cup of batter into each ring and smooth the top slightly. Let cook for 5 minutes. Using a flat spatula, flip the entire muffin and ring over and cook another 5 minutes.
    • Place each cooked muffin on the prepared baking sheet and carefully remove the ring.
    • Once all English muffins are cooked and on the baking sheet, place them in the oven and bake for 10 – 12 minutes.
    • Remove to a wire rack to cool.

    Video

    Notes

    • Cooking these English muffins is along like flipping pancakes, only with a ring around them. Carefully slide the spatula under the muffin, ring and all, and flip it all over.
    • The cooking time will vary depending on your heat - cook them till the bottom is nice and brown.
    • A quick bake in the oven for a few minutes and they'll be ready to eat! 
     

    Nutrition

    Calories: 225kcal | Carbohydrates: 42g | Protein: 5g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 13mg | Sodium: 307mg | Potassium: 188mg | Fiber: 2g | Sugar: 3g | Vitamin A: 195IU | Calcium: 46mg | Iron: 1.2mg
    Tried this Recipe? Tag me Today!Mention @zest_for_baking or tag #zestforbaking!

    And make sure to check out these other amazing gluten free recipes:

    • Gluten Free Breakfast Sandwich
    • Gluten Free Rice Flour White Bread for the Bread Machine
    • Gluten Free French Bread Loaf
    • Gluten Free Dairy Free Rolls

    And these gluten free baking tips will help you in the kitchen: 

    • Alternative to Xanthan Gum and Guar Gum in GF Baking
    • Substitutes for Xanthan Gum 
    • Difference between Potato Starch and Potato Flour

    Reader Interactions

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    Comments

    1. Phill Wallsmith

      September 26, 2018 at 1:14 pm

      I want to try this recipe. Can I use non-dairy milk and earth balance?

      Reply
      • Christine

        September 26, 2018 at 1:23 pm

        Hi Phill,

        Thanks for asking!

        For a dairy free version, try using a non dairy milk and then coconut oil. That will be the closest solution.

        Hope that helps!

        Christine

        Reply
    2. De

      September 29, 2018 at 9:45 am

      I can’t have buckwheat, would sorghum or tigernut flour work?

      Reply
      • Christine

        October 01, 2018 at 1:43 pm

        Hi De,

        Yes, sorghum should work!

        Hope that helps!

        Christine

        Reply
    3. Maria

      September 29, 2018 at 6:44 pm

      5 stars
      Hi Christine,

      This looks good! Sadly, for some reason, I can’t digest buckwheat. Can I substitute a different flour for the light buckwheat flour?

      Thanks!

      Maria

      Reply
      • Christine

        October 01, 2018 at 1:44 pm

        Hi Maria,

        Sorghum would be a close second. Not exact, but close.

        Hope that helps!

        Christine

        Reply
    4. Lynn David

      February 19, 2019 at 3:33 pm

      I can not tell you how very happy I am with this recipe. Thank you so very much!! I have had so many failures with English Muffins. This is a marvelous success. I got regular Buckwheat and not light so they are an interesting purple color but they taste great and the texture is perfect!! I have no problem with the darker color. Thank you again//!! Now I'm off to find a good bread and/or bagel recipe on your site.

      Reply
      • Christine

        February 20, 2019 at 10:19 am

        Thanks Lynn!

        So happy to hear it!

        Christine

        Reply
    5. Lynn David

      June 23, 2019 at 3:02 pm

      Excellent every time!!

      Reply
    6. Jing

      August 16, 2019 at 8:36 am

      Thank you for your sharing! I am wondering that are there any substitutes for butter and milk in your recipe as my girl is also allergic to diary, eggs and nuts.

      Reply
      • Christine

        August 16, 2019 at 3:56 pm

        Hi Jing,

        Thanks for asking! Yes, try coconut oil for the butter and then for the milk, just use maybe almond milk.

        That should work beautifully.

        Hope that helps!

        Christine

        Reply
    7. Kathie

      November 20, 2019 at 2:31 pm

      Thank you for this recipe. Is the skillet on high or medium heat? I have a gas stove so just not wanting to burn them.

      Reply
      • Christine

        November 20, 2019 at 11:15 pm

        Hi Kathie,

        Thanks for asking - use medium. Even low-medium if they seem to get a little too brown.

        Hoe that helps!

        ~Christine

        Reply
    8. Chana

      November 24, 2019 at 4:10 pm

      Can’t have eggs ..can I use chia or flax instead ?

      Reply
      • Christine

        November 24, 2019 at 8:33 pm

        Hi Chana,

        I haven't tested it using an egg replacer, so I can't say for sure how the results will be.

        But if you try it, let me know how they turn out!

        ~Christine

        Reply
      • Chris Shineldecker

        February 02, 2020 at 10:42 am

        I recently found out I am allergic to chicken eggs, but duck eggs were not an allergen to me ... go figure ... that might be worth checking into.

        Reply
    9. Chris Shineldecker

      February 02, 2020 at 10:40 am

      5 stars
      Excellent recipe and excellent instructions! Love the english muffins. It helps to let them cool a bit before cutting them apart, but hard to wait because they smell so good!

      We had to bake a bit longer than 10-12 minutes, more like 12-14 minutes so play with time depending on your oven temperature.

      This recipe also works well for making a GF hamburger bun using a shallow silicone baking mold.

      I intend to try this as a dinner roll recipe as well (cooked in a muffin tin), but am interested in how to get the tops to brown for aesthetics?

      Reply
      • Christine

        February 03, 2020 at 8:13 pm

        Hi Chris,

        Thanks for the great feedback!

        For browning them as dinner rolls, try putting them under the broiler for a few minutes. Interested to hear how they turn out!

        ~Christine

        Reply
    10. Kristen

      February 05, 2020 at 5:57 am

      Would other flours work in place of thre buckwheat? Cassava? Almond? Coconut?

      Reply
      • Christine

        February 05, 2020 at 8:55 am

        Hi Kristen,

        Possibly - I do have this handy chart to be able to match up a flour substitute. https://zestforbaking.com/guide-to-gluten-free-flour-substitutes I don't have cassava on there, but something like teff or amaranth or even sorghum should work. Let me know how they turn out if you decide to sub a flour!

        ~Christine

        Reply
    11. Judy

      March 06, 2020 at 6:08 pm

      Will this work in a loaf pan? If so, what oven temp and length of baking time would you recommend?

      Reply
      • Christine

        March 06, 2020 at 6:16 pm

        Hi Judy,

        So I haven't tested it in a loaf pan so I am not sure what to recommend. They are browned in a skillet before baking, so I'm not sure how to recommend browning them... If you're looking for more of a loaf bread, the category 'yeast bread' or 'sandwich bread' has some good options.

        Let me know if I can help with anything else!

        ~Christine

        Reply
    12. Danielle

      March 31, 2020 at 7:04 pm

      I don't have ring molds, do you have any other suggestions?
      thanks, looking forward to trying this recipe.

      Reply
      • Christine

        April 02, 2020 at 3:47 pm

        Hi Danielle,

        The batter is thick enough that you can try just portioning it out and smoothing it to stay in a circle. Let me know if you try it and how it works.

        Hope that helps!

        ~Christine

        Reply
        • melanie

          June 01, 2022 at 5:14 pm

          No ring molds...would tuna tins with both ends taken off be about the right size?

          Reply
          • Christine

            June 02, 2022 at 2:54 pm

            Hi Melanie,

            Yes, that would work perfectly!

            Christine

            Reply
    13. Kimberly

      April 25, 2020 at 9:48 am

      5 stars
      I've been unable to source my favorite gf brand of English muffins (Glutino) since before quarantine in the US began. After scouring the Internet for recipes, reading reviews, I settled on this one. Sourced rings & buckwheat flour online (I had tapioca starch already).
      These are amazing!! I fork split them & everything. Gorgeous texture, delicious flavor, nooks & crannies.
      Cannot sing the praises of this recipe enough! I wish I could post pictures of how lovely they turned out.
      THANK YOU THANK YOU THANK YOU!!!

      Reply
      • Christine

        April 26, 2020 at 2:29 pm

        Hi Kimberly,

        Aw, thank you so much for the feedback!

        Really glad you enjoyed them 🙂

        ~Christine

        Reply
    14. Maria

      May 26, 2020 at 1:13 pm

      Can these be frozen? Would it be best to freeze after cooking on skillet and before baking in the oven?

      Reply
      • Christine

        May 26, 2020 at 1:40 pm

        Hi Maria,

        You can freeze them after baking - just let them cool completely and freeze in a plastic freezer bag. You might slice them before freezing to make toasting them easier.

        ~Christine

        Reply
    15. Mary Munch

      July 13, 2020 at 8:15 pm

      5 stars
      We were blown away by the taste of these english muffins. I made a half batch to try it out and we are impressed. Both the taste and the texture are excellent.

      Reply
      • Christine

        July 15, 2020 at 11:30 am

        Thank you Mary! So glad you enjoy them 🙂

        ~Christine

        Reply
    16. Marie

      November 07, 2020 at 5:48 am

      Am wondering about the lack of xantham or guar gum in the recipe. Is it because there are two egg whites?

      Reply
      • Christine

        November 07, 2020 at 8:55 pm

        Hi Marie,

        Thanks for asking - gums aren't always necessary - in things like muffins, pancakes and even some quick breads... just not needed. These English muffins use a lot of starch so that (plus the egg whites!) makes the gum not needed.

        Hope that helps!

        ~Christine

        Reply
        • Marie Earl

          November 08, 2020 at 7:07 am

          Thanks for confirming, Christine! Am testing out the recipe now... so fun to see how new recipes work! Best!

          Reply
    17. Andreia

      November 29, 2020 at 5:18 am

      Hi, Cristine, I have not baked those English muffins yet, but I need to know, please, if it is possible to keep them in the freezer after baked and for how long. Thank you so much and congratulations, your website is great!

      Reply
      • Christine

        November 29, 2020 at 8:40 pm

        Hi Andreia,

        Thanks so much for the kind words and yes! These English muffins freeze really well. I would recommend slicing them ahead of time and placing pieces of wax paper between each side and then freezing them (so that when you take them out to toast, they are already sliced!). Hope that helps!

        ~Christine

        Reply
    18. Lisa

      December 19, 2020 at 7:20 pm

      I loved these but when I put them in the pan to brown, they stuck really bad. The dough was a lot stickier than I expected. For the second round I switched pans and put olive oil in first. It still stuck. I'm not using rounds as I don't have them. And I did use a spatula like I would flip pancakes. The dough didn't burn, it just stuck like glue. Any suggestions on how to fix that?

      Also my dough, prior to the egg whites was not creamy, but dry chunks. Was that right?

      Thank you!

      Reply
      • Christine

        December 20, 2020 at 8:28 pm

        Hi Lisa,

        Thanks for asking! So I do suggest using a non stick pan. It will prevent the English muffins from sticking to the pan. I would also suggest non stick cooking spray on the pan.

        And as for the appearance of the dough - it shouldn't be dry. It will be a bit thicker, then thin out a tad after adding the egg white, but it won't be dry. Did you measure the flour and starch by weight?

        ~Christine

        Reply
    19. Maureen Jaeckel

      May 06, 2021 at 5:06 pm

      Recipe is missing the step when to put egg whites in

      Reply
      • Christine

        May 11, 2021 at 11:52 am

        Hi Maureen,

        Sorry I missed your question! So put the egg white in step 8 in the directions.

        Hope that helps!

        ~Christine

        Reply
    20. Jessica

      June 04, 2021 at 10:27 am

      can I substitute the dry yeast for something else?

      Reply
      • Christine

        June 04, 2021 at 11:01 am

        Hi Jessica,

        So unfortunately the active dry yeast can't be substituted. They just don't turn out the same without yeast.

        ~Christine

        Reply
    21. Susan

      June 30, 2021 at 8:26 am

      5 stars
      I cannot believe how great these muffins are! My whole family loved them. They came out nice and crunchy (depends on how long you griddle them) and have a very nice flavor and texture. I am about to make a double batch now that I ordered muffin rings...I was using a 3" cookie cutter doing one at a time! I was skeptical going into this but I have to give it 2 thumbs up!

      Reply
      • Christine

        June 30, 2021 at 9:17 pm

        Hi Susan,

        Oh I am so glad you enjoy them - that makes my day 🙂

        Double batches are a great idea!

        ~Christine

        Reply
    22. K

      September 08, 2021 at 3:08 pm

      5 stars
      Wonderful recipe!

      Reply
      • Christine

        September 08, 2021 at 9:14 pm

        Thank you so much - gad you enjoyed it!

        Christine

        Reply
    23. Angela

      September 08, 2021 at 11:22 pm

      Have you/anyone tried subbing an all-purpose gf flour in place of the tapioca and buckwheat? Any success?

      Reply
      • Christine

        September 09, 2021 at 3:10 pm

        Hi Angela,

        We can see if anyone has tested that combination - I personally have not, but I'd be curious to see what the results are like.

        ~Christine

        Reply
    24. Andy (they/them)

      September 25, 2021 at 7:33 pm

      5 stars
      Absolutely amazing! I just had some with butter and jam on one of the malformed ones (my fault, I followed my heart instead of the recipe) and it was so good! This recipe will definitely become a part of my weekly make-ahead meals.

      Reply
      • Christine

        September 26, 2021 at 12:10 pm

        Hi Andy!

        Oh yay, so glad you enjoyed them. And yep, they store really well too!

        Thanks so much for the feedback.

        Christine

        Reply
    25. Pamela

      October 20, 2021 at 6:52 pm

      Hello Christine,
      I have made these English muffins 4 times with great results. The 5th time I made them, following the recipe exactly, they came out so gummy I could barely cut them.
      Any ideas what I did wrong for the English muffins to turn out gummy?
      Love your website!
      Pamela

      Reply
      • Christine

        October 21, 2021 at 3:46 pm

        Hi Pamela,

        Thank you - so glad you enjoy them! Thank you for the kind words. So let's see, I am not certain what the problem could be but did you use the same brand of flours and starches you've been using? Did you weigh them? What about baking time - is the oven the correct temp?

        Those are some things to start with. Let me know!

        Christine

        Reply
    26. Olivea

      November 13, 2021 at 5:29 pm

      5 stars
      Another amazing recipe - your recipes have improved my life with Celiac disease. They are cheaper and WAY better tasting than anything I can buy in the store. I really am in awe of how you create so many good recipes. Thanks so much!!!

      Reply
      • Christine

        November 15, 2021 at 8:55 am

        Hi Olivea,

        Thank you so much for the kind words! Really glad you are enjoying my recipes 🙂

        Let me know if you ever have any questions!

        Christine

        Reply
    27. Pamela

      March 25, 2022 at 1:42 pm

      5 stars
      Love them. After adding the milk and butter I had little hope this was going to work. You are amazing. Thank you

      Reply
      • Christine

        March 27, 2022 at 8:03 pm

        So glad you enjoy them Pamela. That makes my day 🙂

        Christine

        Reply
    28. Sherry

      May 31, 2022 at 9:19 am

      5 stars
      This really are fabulous

      Reply
      • Christine

        May 31, 2022 at 7:35 pm

        Thank you Sherry, gad you enjoy them!

        Christine

        Reply
        • Frances Henicksen

          July 17, 2022 at 10:37 am

          The recipe calls for tapioca starch, what if I have tapioca flour. Can I substitute that or is there another starch I can substitute with such as potato starch.

          Reply
          • Christine

            July 18, 2022 at 8:56 am

            Hi Frances,

            Sure, so you're in good shape - tapioca starch and tapioca flour are the same things!

            Go ahead and use it.

            Let me know if you come across any other questions!

            Christine

            Reply
    29. Karen

      August 19, 2022 at 11:01 am

      Hello! Would regular buckwheat flour work? my bag does not say "light" buckwheat. It's Anthony's Organic Buckwheat Flour. Thanks for your help.

      Reply
      • Christine

        August 21, 2022 at 9:43 am

        Hi Karen,

        That will work! Just make sure to measure by weight.

        Christine

        Reply
    30. Lee

      September 20, 2022 at 10:56 am

      Christine, I love reading about and making many of your recipes since you make adaptions pretty easy. I am allergic to tapioca/cassava (sadly it's very hard to find any gluten free items without it. Can't use bean flours either since I have G6PDD). Will pure arrowroot or cornstarch, a mix of the two, or something else work instead?
      Thank you
      Lee

      Reply
      • Christine

        September 21, 2022 at 8:58 pm

        Hi Lee,

        Thank you for the kind words! So cornstarch is a substitute for tapioca in these English muffins, it'll work perfectly.

        Hope that helps!

        Christine

        Reply
    31. Renee'

      March 18, 2023 at 4:57 pm

      Hi! Love your website and English muffins recipe! Am wondering if it's the yeast along with the egg whites which makes the beautiful pockets (or should I say 'crumb')? Or does the heated milk and butter activate the yeast more? Why are the air pockets so large? It's wonderful! Great job!

      Reply
      • Christine

        March 20, 2023 at 10:27 am

        Hi Renee,

        Thank you for the kind words!

        I'd say it's a combination of the steps. This is a recipe I had worked on for a year before publishing it! Glad you enjoy it 🙂

        Christine

        Reply

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    Christine Brady.

    Hi, I'm Christine, a gluten free baker living in sunny Texas! Zest for Baking is where you'll find gluten free (and dairy free) recipes, tips for substituting ingredients and help navigating the world of gluten free baking.

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    Since 2013, Christine has been helping readers with gluten free baking challenges and substitution issues, all while creating delicious gluten free baking recipes that no one would guess are actually gluten free. Her Zest For Baking recipes have been featured on The Daily Meal, Bloglovin' and Dr. Axe, to name a few. When she's not hanging out on Facebook or sharing pictures on Instagram or pinning on Pinterest, you can find her in her kitchen, creating more ZestForBaking.com recipes!

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