Gluten-Free English Muffins
Soft, craggy English muffins made from a psyllium-based gluten-free yeast dough, dusted with cornmeal and cooked on a griddle, then finished briefly in the oven so the centers cook through. Split them with a fork and toast.
At a glance: This medium baking recipe yields 8 servings in about 2h 5m (25 min prep, 30 min cook). It uses 10 ingredients — including warm milk, instant yeast, granulated sugar — and walks through 7 steps. Updated . Browse more baking recipes or return to all gluten-free recipes.
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Cross-Contamination Warning for Gluten-Free English Muffins: When preparing this baking recipe, cornmeal is often milled with grains that contain gluten, so buy one labeled gluten-free. Rolling pins, boards and dough scrapers hold flour in their grain and edges. Use parchment or a freshly washed nonporous surface. Flour dust travels. Bake this on a day the kitchen is not also handling flour that contains gluten, use clean bowls, beaters and baking sheets, and keep the gluten-free flour blend in its own sealed container.
Gluten-Free Notes for Gluten-Free English Muffins: The dough uses a gluten-free all-purpose flour blend with psyllium husk and xanthan gum, and the cornmeal dusting should also be gluten-free. Use yeast, psyllium, cornmeal and a flour blend labeled gluten-free.
Ingredients
Shop links on this page are for instant yeast, granulated sugar, psyllium husk powder. Buy the package that says gluten-free. A shared production line is the usual risk with these pantry items. As an Amazon Associate, we earn from qualifying purchases, at no extra cost to you. Confirm the product is labeled gluten-free before you buy.
Instructions
Tips & Notes
- Cook the English muffins over medium-low heat. A hot griddle browns the outside long before the thick center cooks.
- Split English muffins with a fork instead of a knife. The torn surface keeps the nooks and crannies that crisp up in the toaster.
- Freeze split English muffins and toast them from frozen. They keep well for up to 3 months.
Common questions
How long does Gluten-Free English Muffins take?
Gluten-Free English Muffins takes about 2 hours 5 minutes, including resting time: 25 minutes to prep and 30 minutes to cook, for 8 servings.
What should I check before making Gluten-Free English Muffins with celiac disease?
Written with gluten-free ingredients. Use products labeled gluten-free, check labels, and ask your clinician about your own needs.
What cross-contamination risk is specific to Gluten-Free English Muffins?
Check warm milk, about 110°F, instant yeast, granulated sugar before they go into Gluten-Free English Muffins. Cornmeal is often milled with grains that contain gluten, so buy one labeled gluten-free. Rolling pins, boards and dough scrapers hold flour in their grain and edges. Use parchment or a freshly washed nonporous surface. Flour dust travels. Bake this on a day the kitchen is not also handling flour that contains gluten, use clean bowls, beaters and baking sheets, and keep the gluten-free flour blend in its own sealed container.
Which gluten-free swaps does Gluten-Free English Muffins use?
Gluten-Free English Muffins relies on a gluten-free all-purpose flour blend, xanthan gum, psyllium husk. Keep those gluten-free-labeled products in place of a gluten-containing flour or sauce. If the blend already lists xanthan gum, do not add a second binder unless this recipe says to.
How should leftover Gluten-Free English Muffins be stored?
Freeze split English muffins and toast them from frozen. They keep well for up to 3 months.
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