Cooking and Serving: 30 minutes | 8 English muffins
Ingredients
How to make gluten free English muffins (with step * Expert Tips | Ingredient substitutions | Storage suggestions
Description
Prep Time: 15 minutes | Cook Time: 15 minutes | Total Time: 30 minutes | Servings: 8 English muffins
Ingredients
How to make gluten free English muffins (with step * Expert Tips
Ingredient substitutions
Storage suggestions
All purpose gluten free flour – A high quality well-balanced gluten free
Tapioca starch/flour – Even though your gluten free flour blend already has
Sugar: Feeds the yeast and adds a bit of flavor.
Instant yeast: Gives these muffins their rise.I like baking with instant
Salt: Adds flavor and controls the development of the yeast.
Warm milk – Adds flavor, moisture to bring the dough together and create a
Apple cider vinegar – Provides a bit of flavor and helps the muffins to rise
Egg white – Adds some structure to help the muffins hold their rise as they
Neutral oil – Provides a touch of fat for tenderness, and keeps the muffins
Instructions
KEEP THE DOUGH WET
If your dough is really easy to handle, it’s not wet enough to create big nooks.
and crannies. You’ll need to sprinkle extra tapioca starch to be able to handle.
and shape the raw dough into disks, but if you work too much flour into them,.
you’ll lower the hydration and your muffins will be too dense inside.
TRY NOT SHAPING THE DOUGH
If handling a wet dough is intimidating, just skip that step in favor of a more.
homespun shape! Use a very large spring-loaded ice cream scoop or two spoons to.
scoop mounds of about 1/3 cup onto the hot, greased skillet. Place greased rings.
around the dough, and proceed with the recipe as written.
If you’ve shaped the dough into disks, you can still use the rings to encourage.
the muffins to rise up, and only out a little bit, with those flat edges. Cover.
and cook, flip, and finish cooking.
DON’T SLICE THEM OPEN.
Instead, “fork split” them all the way around, and then gently pull the two sides apart. The irregular.
split is how you avoid compressing the muffin, and what creates the crannies as.
you pull the rest of the bread from itself.
CHILL THE DOUGH
Chill the raw dough in a sealed container in the refrigerator for at least 12.
hours. It gives the yeast a chance to develop some flavor, and lets the flour.
absorb some of the moisture. Plus, cold dough is easier to handle. If you don’t.
have that long to chill it, at least chill it until it’s cold.
Three raw English muffins with 2 metal rings on white paper.
raw English muffins with 2 metal rings on white paper.
3 English muffins in rings in a round cast iron skillet.
English muffins in rings in a round cast iron skillet.
DAIRY FREE
In place of cow’s milk, use an unsweetened, unflavored nondairy milk with some.
fat for added richness. Try coconut milk in the carton, soy milk, or almond.
milk, but avoid anything with texture or obvious flavor, like oat milk.
EGG FREE
In place of the egg white, try an equal amount, the brine from a can of chickpeas.
INSTANT YEAST
There’s no substitute for yeast here. But if you only have active dry yeast,.
just use 25% more (for a total of almost 8 grams), and dissolve it first in some.
of the milk before adding it to the dough.
TAPIOCA STARCH
Tapioca starch is uniquely stretchy, and nothing else quite compares. If you.
would like to try to replace it, you can try superfine glutinous rice flour made.
from short grain white rice.
Stack of 2 full and one half English muffins with half propped on side on wire.
of 2 full and one half English muffins with half propped on side on wire rack.
GLUTEN FREE ENGLISH MUFFINS RECIPE
Prep Time: 15 minutes mins.
Cook Time: 15 minutes mins.
Chilling Time: 12 hours hrs.
Yield: 8 English muffins.
gluten free English muffins in a stack of 3.
free English muffins in a stack of 3.
These gluten free English muffins have a light, crispy outside and fluffy.
inside, with all the nooks and crannies you remember!
EQUIPMENT
4 English muffin rings.
cutters, or rings cut from aluminum cans.
Stand mixer fitted with paddle attachment.
using a food processor with the plastic blade).
INGREDIENTS
2 ¼ cups (315 g) all purpose gluten free flour blend.
INGREDIENTS
2 ¼ cups (315 g) all purpose gluten free flour blend.
Notes
* 2 ¼ teaspoons xanthan gum, (omit if your blend already contains it)
* ¼ cup (30 g) tapioca starch/flour
* 1 tablespoon (12 g) granulated sugar
* 2 teaspoons (6 g) instant yeast
* 1 ½ teaspoons kosher salt
* 1 ½ cups (12 fluid ounces) milk, warm (about 95°F)
* ½ teaspoon apple cider vinegar
* 1 (25 g) egg white, at room temperature
* 1 tablespoon (14 g) neutral oil, (canola, vegetable, grapeseed, avocado
* In the bowl of a stand mixer fitted with the paddle attachment, place the
flour blend, xanthan gum, tapioca starch, sugar, and yeast in a large bowl
and whisk to combine well. Add the salt and whisk again.
* Add the milk, apple cider vinegar, egg white, and oil, and mix to combine
* Turn the mixer up to medium-high speed, and mix for about 3 minutes or until
the dough begins to look somewhat “whipped,” like air has been incorporated
* The dough will be very sticky and shapeless, but should hold together well.
* Transfer the dough to a 2 liter proofing bucket with a tight-fitting lid or a
large bowl sealed very tightly. Place in the refrigerator for between 12
* Place a 10-inch cast iron skillet over medium to medium-low heat, or heat a
griddle to medium (about 350°F). Lightly grease the skillet.
* While the pan or griddle is heating, grease four metal English muffin rings
(1-inch tall rings cut from empty aluminum cans also work well) and set them
* Sprinkle a clean, flat surface liberally with tapioca starch. Remove the raw
dough from the refrigerator, scoop 3 to 4 portions of about 1/3 cup (95
grams), and place them loosely on top of the floured surface.
* Using a very light touch, and sprinkling with more tapioca starch as
necessary to prevent sticking, shape each piece of dough loosely into a
3-inch round. With floured fingers, pinch together any seams that form on the
* Place the shaped pieces of dough about 1 inch apart from one another the
prepared skillet, as far apart as possible (make only 3 at a time if that’s
all that fits comfortably). Place the prepared rings around each muffin.
* Cover the skillet or the portion of your griddle that your muffins occupy and
allow them to cook for at least 10 minutes or until browned on the bottom and
the sides seem mostly set (they will no longer glisten).
* Uncover the skillet, and remove the rings (unless they’re stuck to the edges
of the muffins). Use a spatula to flip the muffins over, and replace the
* Cover the skillet again, and finish cooking until browned on both sides and
fully cooked inside (another 15 minutes) The muffins will register about
200°F on an instant read thermometer placed in the center.
* Remove the rings, then the muffins from the skillet and place on a wire rack
to cool briefly until just warm, but no longer hot, to the touch. They will
deflate as they cool.
* Repeat with the remaining dough, re-using the same muffin rings, newly
* Split each muffin with a fork muffin along the middle, parallel to the muffin itself. Gently pry open the
muffin with your fingers. Serve warm.
My favorite gluten free flour blends are Better Batter’s original blend gluten
free flour and Nicole’s Best multipurpose blend (with 3 teaspoons added xanthan
gum). King Arthur Flour’s gluten free bread flour would also work here, but
would make less fluffy muffins. Their Measure for Measure blend will not work.
I don’t recommend Bob’s Red Mill 1-to-1 Gluten Free Baking Flour in yeast bread.
I don’t recommend Cup4Cup any more as they’ve changed the formula.
To make your own blend using one of my “mock” recipes, please see the all
purpose gluten free flour blends
Trans Fat: 0.01g | Cholesterol: 5mg | Sodium: 489mg | Potassium: 101mg | Fiber:
3g | Sugar: 4g | Vitamin A: 74IU | Vitamin C: 0.01mg | Calcium: 58mg | Iron:
Nutrition information is automatically calculated, so should only be used as an
These muffins will stay fresh for about 2 days on the counter at room
temperature in a sealed container. Just don’t put them in the fridge as that
will make them dry out quicker.
For longer storage, these muffins freeze very well for up to 3 months. Split
them using a fork, and then wrap each tightly in plastic wrap. Put the wrapped
English muffins into a larger container, and freeze.
You can also let the raw dough rest in the refrigerator in a sealed container
for up to 5 days and make only as many English muffins each day as you’d like to
Why are they called English muffins?
The story behind English muffins is rather straightforward: The recipe for this
bread originated in the United Kingdom. The bread came to the US and took on its
new name in the late 1890s.
Do I need rings to make gluten free English muffins?
No! Particularly if you’re willing to shape the muffin dough lightly into disks,
you can really let them cook without rings. Even if you’re not shaping your
dough, if you don’t have English muffin or crumpet rings, you can easily use the
rings from Mason jars, aluminum foil folded over several times and shaped into
Can I make them on a griddle?
Yes! They come out just as well on a griddle as they do a cast iron pan. You’ll
need a lid to cover them, but you can use the lid from any pot or skillet you
have, as long as it’s tall enough to enclose the muffins on the griddle.
My all purpose gluten free flour blend has tapioca starch. Do I still have to
Yes! All properly balanced rice-based gluten free flour blends have tapioca
starch as an ingredient. This recipe uses more tapioca starch to add
stretchiness and crispness to the English muffins. You should never leave out an
ingredient in a recipe. Every ingredient is essential and serves a purpose.