Gluten-Free English Muffins

Gluten-Free English muffins are soooo expensive in our local store, so I thought, there has to be a better way! I started checking out all the recipes I could find and ultimately came up with this recipe. I didn’t have any English muffin rings, and such a thing is not available in our local stores – you can order them online, but of course I wanted to make them NOW. I found cookie cutter rings at Bulk Barn. They are 4 inches in diameter and about an inch high. They resulted in an English muffin that is a little larger than a traditional English muffin, but we actually liked the size, makes a bit more substantial meal than the regular size.

These gluten-free English muffins are really great! I make them all the time now. They were inspired by this recipe, which provided Alton Brown’s “double baking sheet” method of baking them (genius!).

This is the gluten-free flour blend recipe.

Gluten-Free English Muffins
Prep time
Cook time
Total time
Recipe type: Brunch
Serves: 6
  • 1¼ cups warm water (110 degrees F)
  • 1 tablespoon butter
  • 300 grams all purpose gluten-free flour blend
  • 60 grams gluten-free oat flour
  • ⅓ cup dry skim milk powder
  • 1 tablespoon instant dry yeast
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 1 teaspoon xanthan gum (in addition to what is in the flour blend)
  • 1 large egg, room temperature
  • 1 teaspoon cider vinegar
  • About 1 teaspoon cornmeal
  1. Add butter to warm water and allow to sit until melted.
  2. In stand mixer bowl, measure flours, milk powder, yeast, sugar, salt and xanthan gum. Mix on low speed to blend.
  3. Add water mixture, egg and cider vinegar to the mixer bowl. Mix on low speed for 1 minute. Increase speed to medium and mix for 4 more minutes.
  4. Line a cookie sheet with parchment paper. Place English muffin rings on parchment. Spray inside of rings and parchment inside rings with non-stick spray. Sprinkle a small amount of cornmeal over the parchment inside each ring.
  5. Spoon dough into each ring. Wet hands with cold water and press dough down evenly within the ring. Sprinkle a small amount of cornmeal over the tops.
  6. Cover with another piece of parchment paper and let sit in a warm spot until dough is risen to,the tops of the rings.
  7. Preheat oven to 400 degrees F.
  8. Just before putting pan in the oven, place a second cookie sheet (right side up) on top of the rings. This keeps them flat on both sides like an English muffin should be.
  9. Bake for 18 minutes, then remove the top baking sheet and parchment paper and bake another 3 to 4 minutes until they are lightly browned.
  10. Remove from the oven and allow to cool for about 5 minutes. Then remove from the baking pan and transfer to a rack and remove the rings.
  11. When they are completely cooled, poke a fork all around the side of each English muffin and gently pull them apart (this gives them the signature English muffin nooks and crannies, rather than cutting with a knife)
  12. Store in the freezer


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