Fluffy Gluten-Free English Muffins 🍞
Light, airy, and packed with nooks and crannies—just like the classic, but 100% gluten-free! Perfect for breakfast sandwiches or toasted with butter.
Prep Time: 15 mins | Cook Time: 15 mins | Total Time: 30 mins (+ 1 hr rise)
Yield: 8 muffins
Ingredients
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1½ cups gluten-free all-purpose flour (with xanthan gum, like Bob’s Red Mill 1:1)
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1 tbsp sugar (or honey)
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1 tsp instant yeast
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½ tsp salt
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1 tsp baking powder
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¾ cup warm milk (dairy or unsweetened almond milk)
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1 large egg, room temp
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2 tbsp melted butter (or olive oil)
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Cornmeal for dusting
Instructions
1. Make the Dough:
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In a bowl, whisk flour, sugar, yeast, salt, and baking powder.
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Add warm milk, egg, and melted butter. Mix until a sticky dough forms.
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Cover and let rise 45-60 mins in a warm place (it won’t double but will puff up).
2. Shape & Cook:
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Dust a surface with cornmeal. Scoop ¼-cup portions of dough and shape into rounds (~¾” thick).
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Heat a skillet or griddle over low-medium heat. Lightly grease and dust with cornmeal.
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Cook muffins 5-7 mins per side, covered, until golden and firm.
3. Cool & Split:
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Let cool 10 mins, then fork-split and toast for the best texture!
🍞 Pro Tips
✔ No yeast? Use 1 extra tsp baking powder (texture will be denser).
✔ Extra fluff? Add 1 tbsp psyllium husk powder to the dough.
✔ Make ahead: Freeze for up to 1 month—toast straight from frozen!
Why You’ll Love These:
✅ No weird gums or starches—just simple GF flour!
✅ Crispy outside, soft inside—perfect for eggs Benedict.
✅ Dairy-free? Use oil and almond milk.
Warning: You won’t miss the gluten! 😍
Thoughts? Sweet or savory—how would you top yours? 👇
