Name: Gluten-Free English Muffins
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 8
Cuisine: American
Ingredients: 3 cups all-purpose gluten-free flour; 1 ½ teaspoons xanthan gum (add this if your flour blend does NOT include it); 1 tbsp granulated sugar; 2 tsp salt; 2 tsp instant yeast; 2 cups whole milk, warm; ¼ cup butter, melted; ¼ cup cornmeal, or more as needed

Why You’re Going to Love These Gluten Free English Muffins

Better-than-store-bought texture
A great gluten-free English muffin should be soft inside, lightly crisp on the outside, and full of those signature pockets that catch butter and jam. Many well-tested GF versions are designed specifically to recreate that open, airy interior (the part people miss most when going gluten-free).

No oven required
One of the biggest perks: many gluten-free English muffin recipes are cooked entirely on a skillet/griddle, so you don’t have to heat the oven. That also means faster cook time and an easier “fresh muffin” moment, even on busy mornings.

Rich, cozy flavor
Using milk and butter in the dough helps create a softer, more flavorful bite, especially important in gluten-free breads, which can sometimes taste dry or bland. The result is a muffin that’s satisfying plain, but also strong enough for breakfast sandwiches and toppings.

Notes on Ingredients for Gluten Free English Muffins

Gluten-free flour
Use a reliable all-purpose gluten-free flour blend meant for yeast baking; results vary a lot by blend. If the blend already contains xanthan gum, don’t add extra, or the muffins can turn gummy.

Xanthan gum
This replaces gluten’s structure and helps trap gas from the yeast for a better rise. Add it only if the flour blend is gum-free; too much can make the crumb sticky or dense.

Granulated sugar
Feeds the yeast slightly and helps with browning and flavor. This small amount won’t make the muffins sweet, but it improves overall taste and color.

Salt
Balances flavor and also helps control yeast activity so the dough doesn’t overproof too fast. Measure carefully, too little can taste flat; too much can slow yeast noticeably.

Instant yeast
Instant yeast can be mixed right into the dry ingredients and generally rises faster/more predictably. Check expiration, and store opened yeast airtight in the fridge/freezer for best activity.

Whole milk, warm
Warm milk supports yeast activity and adds richness for a softer texture. Aim for “warm to the touch” (not hot) so it doesn’t harm the yeast.

Butter, melted
Adds flavor, tenderness, and moisture, helping prevent a dry, crumbly gluten-free result. Let it cool slightly before mixing so it doesn’t overheat the dough.

Cornmeal
Used for dusting to prevent sticking and to give the classic English muffin exterior texture. Add more as needed when shaping/handling so the soft dough doesn’t glue itself to the surface.

Gluten Free English Muffins On a Skillet

STEP-BY-STEP INSTRUCTIONS FOR GLUTEN FREE ENGLISH MUFFINS:

1. Mix flour, sugar, salt, and yeast in a big bowl.

2. Beat the milk and butter using a mixer for 5 minutes or until the dough comes together.

3. Then place the dough into a well-greased bowl and cover with a kitchen towel.

4. Place your dough in a warm area for 2 hours.

5. When the dough is ready and has doubled in size, roll it on a lightly floured surface to about ½ inch thick.

6. Cut the muffins with a cookie cutter or a round glass.

7. Then sprinkle the cornmeal on waxed paper and place the dough rounds on top.

8. Sprinkle cornmeal on the tops, cover, and allow it to rise for 30 minutes.

9. Heat a greased skillet over medium heat.

10. Cook your muffins on the hot skillet until lightly browned, about 5 to 7 minutes per side, until they get golden brown.

11. Take out the muffins from the skillet and allow them to cool fully before splitting and toasting.

Gluten Free English Muffins Ready to be Skillet

TIPS:

Use High-Quality Gluten-Free Flour

Choosing a good gluten-free flour blend is crucial. Look for a blend that includes a mix of rice flour, tapioca starch, and potato starch for the best texture.

Proper Yeast Activation

Activate the yeast in warm milk (about 110°F) with a little sugar to ensure it’s active and frothy. This step is essential for a good rise.

Accurate Measurements

Measure your ingredients precisely. Gluten-free baking can be sensitive to changes in ingredient quantities, so use a kitchen scale if possible.

Don’t Skip the Second Rise

Allowing the dough to rise twice ensures a light and fluffy texture. Be patient and let the dough rise fully in both stages.

FAQs:

What is the best gluten-free flour blend to use?

Look for a blend that contains a mix of rice flour, tapioca starch, and potato starch. These ingredients provide the best texture for gluten-free baking.

Can I use dairy-free milk and butter?

Yes, you can substitute dairy-free milk and butter. Almond milk, soy milk, and coconut milk work well, as do dairy-free butter alternatives.

How do I know if my yeast is active?

After mixing the yeast with warm milk and sugar, let it sit for about 5 minutes. It should become frothy and bubbly, indicating that it’s active.

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Yield: 8