How to Make Gluten-Free English Muffins from Scratch

Are you tired of buying gluten-free English muffins that are dry, flavorless, and expensive? Look no further. I present to you my Gluten-Free English Muffins recipe, a delicious alternative that will revolutionize your breakfast routine.

As someone who follows a gluten-free diet, I found it challenging to find a satisfying English muffin. They were either too dry or lacking in taste. That’s when I took matters into my own hands and developed this recipe.

The best part about these muffins is that they’re made with accessible ingredients that you can find at any grocery store. Whether you’re Celiac, gluten-intolerant, or simply looking for a change in your diet, these muffins will deliver on taste and texture.

In this recipe article, I will provide you with detailed instructions on how to make these tasty English muffins from scratch. You’ll also learn about ingredient substitutions and variations so that you can tailor the recipe to your liking. Plus, I’ll share tips for perfect results and answer common questions you may have.

Trust me, once you try this Gluten-Free English Muffin recipe, you won’t be able to go back to store-bought ones. So let’s dive into the kitchen and get started!

Why You’ll Love This Recipe

Gluten-Free English Muffins
Gluten-Free English Muffins

Calling out to all gluten-free foodies out there! If you’re someone who loves English muffins but hates the gluten, this recipe will soon become your go-to! And if you’re not gluten-free, hear me out. It’s time to try something new and delicious without compromising on your taste buds. Here’s why you’ll absolutely fall in love with this gluten-free English muffins recipe.

Firstly, it’s incredibly easy to make with a few basic ingredients that are readily available in your local grocery store. This recipe requires no fancy equipment or complicated procedures, making it perfect for anyone new to baking.

Secondly, the taste! These muffins have a slightly crispy exterior and a soft, fluffy interior that will leave you wanting more. The gluten-free flour blend of rice flour, tapioca starch, and potato starch mimics the texture of traditional English muffins perfectly while still being gentle on your digestive system.

Thirdly, they’re versatile! You can enjoy these muffins any way you like them; toasted with butter and jam for breakfast, topped with avocado and smoked salmon as a gourmet snack, or turned into mini-pizzas for a quick lunch.

Lastly, these gluten-free English muffins freeze well too! You can make a big batch ahead of time and store them in the freezer for busy mornings or unexpected guests. Just pop them in the toaster for a couple of minutes, and voila! Deliciousness at your fingertips.

In conclusion, this gluten-free English muffins recipe is everything you could ask for—a healthier option that doesn’t compromise on flavor or texture. Trust me; once you make these muffins yourself, there is no going back to the store-bought stuff. So give it a try today and thank me later!

Ingredient List

 Perfectly toasted, ready to be spread with butter and jam
Perfectly toasted, ready to be spread with butter and jam

Gluten-Free English Muffins Recipe Ingredients

Here are the ingredients you will need to make these flavorful gluten-free English muffins:

Dry Ingredients

  • 3 cups gluten-free flour blend (1:1 purpose flour plus xanthan gum)
  • 1 tbsp instant yeast
  • 1 tsp salt

Wet Ingredients and Sweeteners

  • 1 ½ cups warm water
  • 1 tbsp cane sugar

Note: If you don’t have cane sugar, feel free to use a different type of sugar.

Other Alternative Flour Options

  • White rice flour
  • Brown rice flour
  • Tapioca starch
  • Potato starch
  • Coconut flour
  • Oat flour

Keep in mind that the recipe ingredients mentioned above can produce six to eight gluten-free English muffins. If you wish to make more, simply double or triple the recipe.

It’s important to have all your ingredients prepared and measured correctly before starting this gluten-free English muffin recipe.

The Recipe How-To

 Your breakfast just got an upgrade with these homemade muffins
Your breakfast just got an upgrade with these homemade muffins

Step 1: Activate the Yeast
– In a medium-sized bowl, whisk together 1 cup warm water and 1 Tbsp. sugar. Make sure the water is at a temperature between 100°F and 110°F, as anything too hot will kill the yeast.
– Sprinkle 1 packet of active dry yeast (or 2 ¼ tsp) over the water mixture.
– Stir gently to combine, then let it sit for about 5 minutes, or until it starts to get frothy.

Step 2: Mix the Ingredients
– In a large mixing bowl, whisk together 3 cups gluten-free flour blend, 1 tsp. xanthan gum, and 2 tsp. instant yeast.
– Add the yeast mixture into the bowl with flour mixture.
– Next, add 1 tbsp canola oil, 1 tbsp cane sugar, and 2 tsp kosher salt into the same bowl.

Step 3: Kneading & Rising
– Using an electric mixer fitted with a dough hook attachment, mix on low speed until just combined.
– Gradually pour in the remaining ¾ cup warm water, kneading for about 5 minutes or until your dough starts to form.
– Once your dough forms into a ball, increase the speed to medium for about another five minutes, or until the dough becomes smooth and stretchy.
– Cover the bowl tightly with plastic wrap and set aside for at least one hour in a warm area.

Step 4: Shaping The Dough
– Once your dough has risen and doubled in size, dust some gluten-free flour over your work surface and transfer your dough carefully.
– Flatten down your dough gently with hands into round shape(around ½ inch thickness).
– Using around 4-inch english muffin mold/cutter, cut out the individual muffins from gathered dough pieces.

Step 5: Cook the English Muffins
– Preheat a large skillet on medium heat.
– Place the individual muffins in pan, flip them after around 6 minutes.
– Cook until golden brown and cooked through (internal temperature should reach to 200°F).
– Once finished, transfer to a cooling rack.

Congratulations! You have made your own gluten-free English muffins. Enjoy your creation with your favorite toppings like butter, jam, scrambled eggs or bacon bits.

Substitutions and Variations

 Savor the warm, fluffy texture of these gluten-free delights
Savor the warm, fluffy texture of these gluten-free delights

For those who are looking to mix up this Gluten-Free English Muffins recipe, there are some substitutions and variations you can try.

Firstly, if you don’t have the exact gluten-free flour blend we recommended, don’t panic. You can substitute it with a mixture of equal parts of white rice flour, potato starch and tapioca starch. This combination will work well if you’re in a pinch and unable to find the gluten-free purpose flour at your local store.

If you’re looking for low-carb options, you can swap out some of the flour with coconut flour. Just keep in mind that because coconut flour is so absorbent, you’ll need to add more liquid ingredients to maintain the texture.

For those who prefer sourdough bread, try using your homemade sourdough starter instead of the instant yeast we’ve recommended. Keep in mind that your muffins will have a slightly tangy flavor due to the fermentation process.

Whole grain wheat flour may be out of the question for those who eat gluten-free, but that doesn’t mean you can’t enjoy muffins made from other whole grains. Try substituting oat flour for part of the gluten-free purpose flour blend to give your muffins a heartier texture.

If you prefer a seeded version of your muffins, try adding a few tablespoons of chia or flaxseeds to the dough before baking. The seeds add an extra crunch and pack in some great nutrients.

Lastly, for our vegan readers, make sure to use plant-based milk and butter substitutes in place of cow’s milk and butter in this recipe. The result will still be a tasty gluten-free English muffin that anyone can enjoy.

Serving and Pairing

 These muffins are so good, you won't even realize they're gluten-free
These muffins are so good, you won’t even realize they’re gluten-free

Now that you have proudly baked your beautiful gluten-free English muffins, it’s time to serve and pair them like a pro. There are so many delicious ways to enjoy these versatile muffins. Let me give you some ideas!

Firstly, I love to toast them until crispy on the outside and butter them generously while they’re still warm. Alternatively, try topping them with some mashed avocado and a sprinkle of chili flakes or paprika for some extra kick.

For a more classic breakfast option, split the muffin in half, toast them and serve with scrambled eggs, bacon, and slices of fresh tomato.

If you’re feeling creative, try making a savory sandwich by stacking some roasted veggies, sliced turkey or chicken and your favorite cheese between two slices of English muffins. Then put it in the oven until everything is melted and heated through.

For those with a sweet tooth, spread some jam or honey on top or go all out with a decadent peanut butter and banana combo. Another option would be to make French toast out of your gluten-free English muffins by dipping them into an egg mixture before cooking them on a skillet.

As for pairings, I highly recommend enjoying your gluten-free English muffins with a cup of tea or coffee in the morning. For something more substantial, a glass of freshly squeezed orange juice or homemade smoothie would be perfect.

Now that you know how to serve and pair these amazing English muffins, the only thing left to do is enjoy!

Make-Ahead, Storing and Reheating

 Impress your friends with your baking skills and these delicious muffins
Impress your friends with your baking skills and these delicious muffins

When it comes to gluten-free English muffins, making them ahead of time can be a great option. Not only does it save you some precious time in the morning, but it can also give the muffins more flavor and texture.

To make the muffins ahead of time, simply follow the recipe instructions up until the point of cooking them on the griddle. Instead, place them on a baking sheet and refrigerate overnight, allowing the dough to rise slowly for optimal texture.

When you’re ready to cook them, let them sit at room temperature for 30 minutes before proceeding with the cooking process.

Storing these gluten-free English muffins is easy. Once they have cooled completely, store them in an airtight container or ziplock bag on your counter for up to 3 days or in your refrigerator for up to a week. Alternatively, place them in an airtight container and freeze for up to one month.

Reheating these English muffins is simple too! You can pop them in your toaster on low-med heat or reheat in a preheated oven at 350°F for about 10-15 minutes. Just make sure not to overheat them as that can dry them out and stifle their flavor.

With these make-ahead and storage tips, you are now well equipped to enjoy gluten-free English muffins on any day of the week and anytime throughout the day!

Tips for Perfect Results

 Top with eggs and bacon for a hearty breakfast sandwich
Top with eggs and bacon for a hearty breakfast sandwich

To achieve the best possible results when making gluten-free English muffins, I recommend following these helpful tips:

1. Use a mixture of gluten-free flours – To get the ideal texture and flavor, use a blend of gluten-free flour such as rice flour, potato starch, and tapioca starch.

2. Add xanthan gum – Xanthan gum mimics gluten and helps to bind the ingredients together, resulting in a better texture. Add 1 teaspoon per cup of gluten-free flour.

3. Let the dough rise properly – Gluten-free dough is more delicate than traditional wheat dough which can make it harder to rise. To ensure a proper rise, use instant yeast and let it rest in a warm, drafts-free location that’s between 75°-85°F.

4. Don’t skip the sugar – Unlike traditional English muffin recipes that omit sugar, adding a small amount of sugar will help improve the flavor and aid in browning.

5. Keep the muffins in shape – Since gluten-free muffin dough doesn’t hold its shape as well as wheat-based doughs, consider using food molds to keep them in shape while cooking.

6. Cook on low heat – Low heat and non-stick pans are recommended for gluten-free English muffins because they cook slower and prevent burning or sticking.

7. Check they’re cooked thoroughly – After cooking for about 5 minutes each side, check the internal temperature with a thermometer to ensure they are cooked through.

With these tips in mind, you can create tasty gluten-free English muffins that rival traditional wheat-based varieties.


As with any recipe, there will always be questions and concerns along the way. I’ve put together this helpful FAQ section to address some of the most common queries you might encounter while whipping up a batch of these delicious gluten-free English muffins. Whether you’re a seasoned pro or a beginner in the kitchen, these tips and tricks will help ensure that your muffins turn out perfectly every time. So without further ado, let’s dive into the most frequently asked questions about this recipe.

Are Thomas’s English muffins gluten free?

The recipe may have ingredients that contain wheat and its derivatives, as well as other grains that contain gluten. It may also contain soybean and its derivatives, and milk and its derivatives. There is a possibility that the recipe may contain tree nuts and its derivatives.

What are gluten free English muffins made from?

This ingredient list includes a blend of modified tapioca starch, rice flour, and rice starch, along with tapioca starch, chickpea flour, dried egg whites, cane sugar, yeast, degermed yellow cornmeal, canola oil, salt, guar gum, glucono-delta-lactone, vegetable glycerin, sodium carboxymethylcellulose, and hydroxypropyl methylcellulose.

Are there English muffins that are gluten free?

The gluten-free English muffins from New Grains are prepared using a blend of tapioca and rice flour in place of wheat flour. The facility in which the muffins are made is completely gluten-free, ensuring that there is no danger of accidental wheat flour usage or cross-contamination.

Can celiacs eat English muffins?

English muffins made using wheat flour contain gluten, which makes them unsuitable for individuals who are on a gluten-free diet. Hence, the conventional English muffins available in most stores and restaurants cannot be consumed by those who avoid gluten.

Bottom Line

As a chef specializing in British cuisine, I highly recommend this gluten-free English muffins recipe to all cooking enthusiasts out there. Not only is it an easy and fuss-free recipe to make, but its ingredients are also readily available in your local grocery stores.

With the wide range of substitutions and variations you can make, such as low-carb options using coconut flour, or even vegan options using sourdough starter or baking powder, this recipe caters to various dietary needs without sacrificing taste and texture.

Believe me when I say that these English muffins are the best gluten-free muffins ever. They are crispy on the outside and soft on the inside, making them perfect for your favorite toppings such as peanut butter, jam, or eggs benedict.

So why not try this recipe out and enjoy a tasty gluten-free breakfast with your friends and family? You won’t regret it!

Gluten-Free English Muffins

Gluten-Free English Muffins Recipe

From - "This recipe comes to us from Ellen Allard. Note: Make at your own risk--this recipe has not yet been perfected and comes out a bit chewy inside, but crispy outside. Please help us perfect this recipe by sending us any improvements that you make to it."
Course Breakfast
Cuisine Gluten-free
Keyword < 60 Mins, Breads, Free Of..., Yeast
Prep Time 20 minutes
Cook Time 25 minutes
Calories 555.1kcal


  • 1 tablespoon yeast
  • 1 teaspoon sugar
  • 1 1/4 cups warm water
  • 2 cups rice flour
  • 2/3 cup potato starch
  • 1/3 cup tapioca starch
  • 1 teaspoon xanthan gum
  • 1/2 teaspoon salt
  • 1 tablespoon sugar
  • 2 teaspoons sugar
  • 3 egg whites
  • 4 tablespoons canola oil


  • Proof the yeast with the sugar and warm water.
  • Mix the white rice flour, potato starch, tapioca starch, xanthan gum and salt.
  • Combine the 1 tablespoon + 2 teaspoon sugar, egg whites, and canola oil.
  • Add yeast mixture. Beat to mix.
  • Add half of the flour mixture and beat until smooth. Add rest of the flour mixture and beat three minutes.
  • Spoon into English muffin rings sprayed with oil spray and let rise about 45-60 minutes for regular yeast and 25-35 minutes for quick rise yeast.
  • Bake 375F degrees for 20-22 minutes.


Serving: 152g | Calories: 555.1kcal | Carbohydrates: 93.2g | Protein: 10.4g | Fat: 15.5g | Saturated Fat: 1.4g | Sodium: 350.3mg | Fiber: 4.3g | Sugar: 7.5g

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