Step by Step to the Best Gluten Free English Muffins 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 gf English muffins are the real deal! This recipe makes an amazing gluten-free English muffin – so light, so airy and with the perfect texture. And that taste…. as a matter of fact, they are just what an English muffin should be – with lots of nooks and crannies!
Table of Contents
The tops and bottoms of these homemade English muffins are light, golden brown and get their characteristic crispness from a quick sear in a skillet. And then with a quick bake time in the oven, they are ready to eat!
For more gluten free breakfast food, check out these gluten free breakfast sandwiches, this gluten free breakfast casserole, and this gluten free French toast casserole.
Gluten-Free English Muffins at a Glance
The recipe for these homemade gluten free English muffins is unique in that it is heavy on the starch content – in fact it’s 234 grams of tapioca starch, which is doubled the flour content. This is not a mistake as the high starch is what gives these English muffins their airy texture. Besides that, this delicious gluten-free recipe also boasts:
Simple Ingredients – starch, flour, almond milk, vegan butter are the main ingredients.
Crisp Texture – for the best results, do not skip the seer in the non-stick pan.
Easy Storage – in an airtight container they’ll last for up to 2 days. Any longer than that and they freeze very well too.
Ingredients & Substitutions in Homemade English Muffins
Below is a list of all the ingredients that are used in the recipe and what an acceptable substitute would be if there is one.
- Tapioca Starch – The tapioca starch from Nuts.com is used in the recipe. A substitute for the tapioca starch would be potato starch or cornstarch.
- Buckwheat Flour – The variety of buckwheat flour I use and recommend is called ‘light buckwheat flour‘. It doesn’t leave baked goods with a dark shade as other buckwheat flours can. An acceptable substitute for the buckwheat would be sorghum flour or millet flour. I would not recommend white rice flour, a gluten free flour blend like Bob’s Red Mill or King Arthur, or brown rice flour.
- Salt – Most varieties of table salt or sea salt can be used. The salt can be reduced if you are following a low salt diet.
- Almond Milk – Oat milk or another plant based milk can be used. Dairy milk will also work.
- Vegan Butter – The Country Crock vegan butter sticks were used in the recipe. Dairy butter will also work. Coconut oil has not been tested.
- Active Dry Yeast – Make sure your yeast is certified gluten free. I would not recommend substituting instant yeast as the boiling liquid would kill the yeast (see Step Three below).
- Granulated Sugar – As a substitute for the sugar, Swerve sweetener can be used in equal amounts.
- Water – Use warm water to proof the yeast.
- Egg Whites – A substitute for the egg whites has not been tested.
Exact measurements and directions for making this gluten free English muffin recipe is listed in the recipe card below.
Step-by-Step to Perfect English Muffins
Step One: In a large bowl of a stand mixer, combine the dry ingredients – tapioca starch, buckwheat flour, and salt.
Step Two: In a small saucepan, bring the milk and butter to a boil, stirring it constantly.
Step Three: Immediately pour the wet ingredients (milk mixture) into the dry ingredients.
Step Four: Mix on low speed, using the paddle attachment, for 15 seconds until completely combined. Set dough aside for 20 minutes to cool to room temperature.
Step Five: In the meantime, combine warm water and sugar in a measuring cup. Add yeast and allow to proof for 2-3 minutes.
Step Six: Add the yeast mixture to the cooled dough and mix for 1 minute on low speed.
Step Seven: Scrape down down in the bowl, cover with plastic wrap, and let the dough rise in a warm place for 30 minutes.
Step Eight: Meanwhile, prepare 8 English muffin rings by buttering the insides with vegan butter. Set aside on a baking sheet.
Step Nine: Add the egg whites to the risen dough and mix on medium speed for 1 minute.
Step Ten: Batter should be thick, but not the type to knead. Preheat the oven to 350F.
Step Eleven: Heat a large skillet over medium heat. If it is not nonstick, spray it with cooking spray. Add 3 muffin rings in the pan and portion 1/3 cup of batter into each ring. Cook for 5-10 minutes on each side. If they are getting too brown, turn it to medium low heat.
Step Twelve: Using a spatula, flip the muffin over. At this point the ring may slip off, which is fine. When all muffins have been browned, place them on a baking sheet. Bake for 15-20 minutes or until an instant read thermometer registers 210F.
Serving and Variations
Once the gluten-free English muffins have been baked, allow them to cool for 1 hour before slicing and serving. Here are some tasty options for serving these English muffins:
- Butter (either vegan butter or regular butter)
- Jelly or jam – any flavor tastes great, but strawberry is a particularly nice flavor
- Peanut butter
- Breakfast sandwiches – use these to replace the buns on these breakfast sandwiches
- Cream cheese
- Avocado slices
Equipment
Preparing these English muffins requires these helpful tools and equipment below (affiliate links):
Storing
These English muffins make the perfect make-ahead food as they store very well.
At room temperature: Once the muffins have cooled completely, use a serrated knife to slice each one in half. Place the muffins in an airtight container like a plastic bag and store at room temperature for up to 2 days. As with other gluten free breads, they will get dry. Freezing is recommended for longer storage.
Freezing: Follow the same prep as storing at room temperature, only place the muffins in a freezer bag. Muffins can be toasted right from frozen. Use them within 1 month.
My Pro Tips for This Gluten Free English Muffins Recipe
Complete rise time
Whether it’s your first time making these or your 20th, 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!
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). More on measuring flours in this post.
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 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.
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 skillet
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.
Let the other side cook for 5 minutes and then slide the spatula underneath again and slide it onto the prepared pan.
FAQs & Troubleshooting
Some sourdough English muffins are gluten free, but not all. Brands like Simple Kneads have a sourdough English muffin.
Brands like Thomas, Simple Kneads, New Grains, Glutino, and Katz all make gluten free English muffins.
English muffins freeze very well. Follow the steps under “Storage” above but they will last for about a month in the freezer.
I have not tested this gluten free English muffin recipe as vegan, but aquafaba is historically a good substitute for the egg whites.
For any gluten free bread that has a gummy center after baking, it is likely because either they were not baked long enough or they were cut too early.
There is no xanthan gum needed in this recipe as the high starch content acts as an elastic gel in the batter.
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Step by Step to the Best Gluten Free English Muffins Recipe
Ingredients
Method
- 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 low speed for 15 seconds, 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 5 minutes.
- Add the yeast mixture to the cooled dough and mix for 1 minute on low speed, 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 on medium speed for 1 minute.
- Preheat a non-stick, flat bottom skillet and position 3 English muffin rings in the pan.
- Portion 1/3 cup of batter into each ring and smooth the top slightly. Let cook for 5-10 minutes. Using a flat spatula, flip the entire muffin and ring over and cook another 5-10 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 15 – 20 minutes or until an instant-read thermometer registers 210F.
- Remove to a wire rack to cool for 1 hour.
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!
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
Originally posted 9/2018. Original pictures below:
