Gluten-Free English Muffins

I'm on a mission, friends. A mission to make delicious gluten-free baked goods that taste even better than their gluten-filled counterparts. And with these gluten-free English muffins, I nailed it. Guys, like seriously. I totally nailed it.

Admittedly, I do have my fair share of kitchen blunders that don’t make it to the blog—cookies that lack sweetness, bread that doesn't bake through, muffins that are too crumbly to eat, pizza crust that sticks to the pan. But it's the successes like these gluten-free English muffins that make the fails worth it!

What You’ll Need

Scroll down to the recipe card to find the ingredient quantities and recipe instructions.

• Sorghum flour –I love this flour because it's light and a teeny bit sweet, which gives our gluten-free English muffins a nice flavor.
• Tapioca starch –This lightens things up (no dense English muffins here!) and also helps with binding.
• Almond flour – One of my all-time favorites because it's not only high in protein and healthy fats, but it helps add an amazing crumb to baked goods.
• Quinoa flour – The GOAT of gf flours! High in protein, a tad bitter (unless you toast), and just so awesome in pretty much everything. (GOAT if you don't know stands for greatest of all time 😉)
• Xanthan gum – Another ingredient that helps with the binding.
• Baking soda
• Instant yeast
• Salt
• Warm water – It should be between 80 – 90ºF.
• Honey – This adds a touch of sweetness and helps feed the yeast. While instant yeast doesn’t necessarily NEED sugar to activate, adding it (in the form of honey here) speeds up the proofing process.
• Olive oil
• Egg – Let this come to room temperature.

How To Make Gluten-Free English Muffins

• Bloom the yeast. Mix the yeast in a bowl with warm water and honey, and set it in a warm spot until it’s foamy.
• Make the dough. Mix the dry ingredients together, then pour in the wet and stir it all together vigorously to activate the xanthan gum.
• Let the dough rise. Transfer the dough into your English muffin rings. Cover with a cloth towel and set them in a warm spot to rise until they’ve roughly doubled in size.
• Bake. Pop the English muffins in your oven for 20 to 25 minutes or until they’re golden brown and baked through.

Tips for Success

• No English muffin rings? If you don't have English muffin rings, you can use cleaned out tuna cans or round cookie cutters.
• Watch the dough, not the clock. It usually takes about 20 minutes for the dough to rise, but on a warm day it can happen faster and if it’s cold in your house, it may take longer. Just watch for the dough to double rather than setting a timer.
• Keep them from over-baking on top. If your gluten-free English muffins start to brown too quickly, tent them with foil and continue baking.

Substitution Ideas For This Recipe

Now I know that you might not have all these ingredients on hand and could be curious about substitutions. Gluten-free baking (and these gluten-free English muffins!) is very much a science, so substitutions must be made with care. While I haven’t tested these personally, I think they’re your best bet if you need to make some changes:

• Sorghum flour. Substitute brown rice flour or extra quinoa flour.
• Almond flour. Use another nut flour or I think you could try oat.
• Tapioca starch. Arrowroot powder, cornstarch or potato starch all work.
• Quinoa flour. Oat flour is the best sub!
• Xanthan gum. Guar gum or maybe psyllium husks. I wouldn't leave this out though as your muffins might be kind of crumbly.
• Honey. Maple syrup or another sweetener.
• Yeast and egg. These cannot be substituted.

My Favorite Ways to Use These English Muffins

• Toast them and slather them with chia seed jam, vanilla bean cashew butter, or almond butter.
• Use them to make breakfast sandwiches with eggs and tempeh bacon or air fryer bacon.
• Feel like a kid again and make English muffin pizzas.
• Cut them in half and use them for sweet potato black bean burgers or quinoa burgers.

How to Store

Store your gluten-free English muffins in an airtight container or zip-top bag for up to 3 days at room temperature.

Can I Freeze This Recipe?

Freezing is the best way to store these gluten-free English muffins; in fact, I’d say any muffins you don’t plan on eating right away should be frozen for maximum freshness. Freeze them in an airtight container or freezer bag for up to 2 months. You can cut them in half before freezing and then pop them directly into the toaster from frozen.

More Classic Gluten-Free Baked Goods to try

• High Protein Quinoa Bread
• Gluten-Free Zucchini Bread
• Vegan Quinoa Flour Tahini Brownies
• Quick & Easy Almond Butter Blondies
• Soft & Chewy Chocolate Chip Cookies