Gluten-Free English Muffins – Fluffy, Toastable & Homemade!

A Morning Classic, Made Gluten-Free

There’s something about English muffins that makes them a breakfast staple. Their signature nooks and crannies, slightly crisp edges, and soft, chewy interior are perfect for butter, jam, or even eggs Benedict. But if you’re living gluten-free, you know how hard it is to find a store-bought version that’s not dry, crumbly, or tasteless.

That’s why we created this recipe for gluten-free English muffins that toast beautifully, hold up to toppings, and taste just as good—if not better—than the original.

Whether you’re avoiding gluten due to celiac disease, gluten intolerance, or personal preference, this recipe brings back the joy of buttery toasted English muffins in the morning.

🧡 Why You’ll Love This Recipe

✔️ Soft and chewy inside, crisp on the outside
✔️ Full of air pockets—perfect for melting butter
✔️ Made with pantry-friendly gluten-free ingredients
✔️ Easy to toast, slice, and freeze
✔️ No special equipment needed (no rings or oven baking required)

🌾 What Makes This Recipe Gluten-Free?

Traditional English muffins are made with wheat flour, which is rich in gluten and gives them their characteristic chew. In this recipe, we mimic that texture using a blend of gluten-free flours and psyllium husk powder, which helps create structure and elasticity.

This recipe contains:

• No wheat

• No barley or rye

• No gluten-containing ingredients

• Naturally dairy-free and soy-free with vegan options

🧺 Ingredients for Gluten-Free English Muffins

Here’s everything you need to make soft and airy muffins from scratch:

Dry Ingredients:

• 2 ¼ cups gluten-free all-purpose flour (with xanthan gum)

• 2 tbsp psyllium husk powder (NOT whole husk)

• 1 tbsp sugar (optional, for slight sweetness and yeast feeding)

• 1 tsp salt

• 2 ¼ tsp instant yeast (1 packet)

Wet Ingredients:

• 1 ¼ cups warm water (100–110°F)

• 2 tbsp olive oil or neutral oil

• 1 tsp apple cider vinegar (adds lift)

For Cooking:

• Cornmeal (for dusting)

• Oil or butter for greasing pan

🔄 Vegan Option: This recipe is naturally vegan—no eggs or dairy required!

🍳 Tools You’ll Need

• Mixing bowls

• Whisk or spoon

• Cast iron skillet or nonstick pan

• Spatula

• Ring molds (optional but helps with shape)

• Instant-read thermometer (for checking water temp)

👩‍🍳 Step-by-Step Instructions

Step 1: Activate the Yeast

In a bowl, mix warm water, sugar, and yeast. Let sit for 5–10 minutes until frothy. This ensures your yeast is alive and ready to rise.

⚠️ Make sure the water isn’t too hot or too cold—aim for body temperature (~100–110°F).

Step 2: Mix the Dry Ingredients

In a separate bowl, whisk together the gluten-free flour, psyllium husk powder, and salt.

Step 3: Combine Wet and Dry

Pour the yeast mixture, olive oil, and vinegar into the dry ingredients. Stir until you get a thick, sticky dough. Psyllium will absorb water and create a gel-like consistency.

💡 Let the dough rest for 5–10 minutes. This gives the psyllium time to hydrate.

Step 4: Shape the Muffins

Divide dough into 6–8 equal parts. With oiled hands, form balls and gently flatten them into ¾-inch thick rounds. Dust both sides lightly with cornmeal.

🧴 Oil your hands and tools to prevent sticking—this dough is tacky!

Step 5: Proof

Place shaped muffins on a parchment-lined tray. Cover with a clean towel and let rise in a warm spot for 30–45 minutes, until puffy.

Step 6: Cook on the Stovetop

Heat a cast iron skillet or nonstick pan over medium-low. Lightly grease with oil or butter.

Place muffins in the pan (2–3 at a time). Cover with a lid and cook for 6–8 minutes per side, until golden brown and cooked through. Flip carefully.

🔄 If they brown too fast, lower the heat. Patience makes perfect!

Step 7: Cool and Split

Cool muffins completely before slicing. Use a fork to split them for maximum nooks and crannies!

🔁 Storage & Freezing Tips

• Fridge: Store in an airtight container for up to 5 days.

• Freezer: Slice in half and freeze in a zip-top bag for up to 2 months. Toast from frozen.

🍽️ How to Serve Gluten-Free English Muffins

These muffins are incredibly versatile:

• With butter and jam

• As the base for eggs Benedict

• To make breakfast sandwiches

• Toasted with peanut butter or cream cheese

• Mini pizza base for kids!

🧠 Troubleshooting & Tips

Why didn’t my muffins rise?

• Your yeast might be old or inactive.

• Water could’ve been too hot or cold.

• Room was too cold—proof in a warm (but not hot) place.

Why are they gummy inside?

• Undercooked—make sure to cook slowly and fully.

• Not enough psyllium husk powder—helps absorb moisture.

Can I bake them instead?

Yes! Bake at 375°F (190°C) for 15–20 minutes after pan-searing each side for 3–4 minutes.

🛍 Recommended Brands for Gluten-Free Flour

These blends have been tested and work well in this recipe:

• Bob’s Red Mill 1-to-1 Baking Flour

• King Arthur Gluten-Free Measure for Measure Flour

• Cup4Cup Gluten-Free Flour (contains milk powder)

✅ Make sure your flour blend includes xanthan gum. If not, add 1 tsp per cup of flour.

🌿 Variations to Try

1. Cheesy English Muffins: Mix in ½ cup grated sharp cheddar or Parmesan.

2. Sweet Cinnamon-Raisin: Add 1 tsp cinnamon and ¼ cup raisins or dried cranberries.

3. Herb & Garlic: Stir in 1 tbsp dried herbs and garlic powder for savory muffins.

4. Mini English Muffins: Divide dough into 10–12 for slider-style breakfast bites.

💬 FAQs About Gluten-Free English Muffins

Can I make this without yeast?

Yes—replace yeast with 2 tsp baking powder + ½ tsp baking soda and omit the proofing step. Texture will be more biscuit-like.

Is psyllium husk necessary?

Yes. It replaces gluten’s elasticity. If you skip it, muffins may fall apart.

Can I use almond or coconut flour?

No, not as a direct substitute. These flours behave very differently and require different hydration ratios.

Are these muffins low carb?

They’re gluten-free but not low-carb. For keto English muffins, try using almond flour and egg-based recipes instead.

🧁 Nutritional Info (Per Muffin, Approx.)

• Calories: 160

• Carbs: 28g

• Net Carbs: 24g

• Protein: 3g

• Fat: 5g
  (Varies by flour blend and size.)

🌞 Final Thoughts

These homemade gluten-free English muffins bring back the joy of traditional breakfasts without the gluten. Whether you’re celiac, gluten-intolerant, or simply trying to eat cleaner, this recipe ensures that your toast-loving mornings are never dull again.

They’re freezer-friendly, kid-approved, and endlessly customizable. Toast them golden brown, add your favorite topping, and enjoy a warm bite of comfort that you can feel good about.