Don’t you just love english muffins? My mom use to make them with wheat when I lived at home, but for years, no matter how much she gushed about the deliciousness of homemade “egg McMuffins” I wouldn’t try them.
Related: Check out our Gluten-Free Recipes index!
She was right though! And now that we’re a gluten-free family, I crave them all the time. Oh the irony, right?
Buuuut, it’s amazing how easily gluten-free grains can mimic wheat when they’re mixed together with just the right ingredients.
The big thing, when it comes to making gluten-free bread (and that includes these english muffins), is that the consistency of your dough is so much different.
You can’t handle the dough like you can wheat dough, and so you can’t shape it into cute little english muffin shapes, before letting it rise.
Nope. Instead, you’ve got to pour your dough into greased(!) molds, and let it rise inside. Otherwise, you just end up with a pancake. 😛
That actually makes it easy though! I don’t know about you, but I’m not all that great at making nicely shapes dough, whether it’s dinner rolls, bread loaves, or english muffins. Pretty is just not my thing I guess.
Of course the catch is – there’s always a catch, isn’t there? – that you need molds a.k.a rings. I cut the bottoms out of tuna cans, but that was a royal pain, so I don’t really recommend it. You can buy real, bonafide english muffin rings here on amazon though.
Then, after you’re done cooking the actual muffin part of the meal, you can crack an egg into your muffin ring, and have the perfect sized egg for your homemade egg ‘McMuffin’.
Or you can add your scrambled eggs and spinach if you’re into making messes like me…
Gluten-Free English Muffins Recipe
Gluten-Free English Muffins Recipe
Ingredients
- 1 Tablespoon instant yeast
- 1 tablespoon sugar
- 1 1/4 cups warm milk (about 105°F)
- 2 1/2 cups gluten-free flour mix
- 1 1/2 teaspoons xanthan or guar gum
- 3/4 teaspoon salt
Instructions
- Dissolve yeast and sugar in warm milk.
- Set aside and allow to proof for 15 minutes.
- meanwhile, combine remaining ingredients in a large bowl.
- Pour yeast mixture over dry ingredients, and mix thoroughly. Batter should be thicker than pancake batter, but not thick enough to hold its shape.
- Heat an oiled skillet over medium-low heat.
- Grease muffin rings and place on skillet.
- *Optional step* sprinkle inside of muffin rings with cornmeal.
- Spoon muffin batter into rings to fill about 2/3 of the way from the top.
- Allow to brown for about five minutes.
- Flip, using a thin spatula (sometimes a fork will work better if you have difficulty getting your spatula under the ring).
- Cook for another five minutes or so until muffin is well browned.
- Use a butter knife to loosen the the muffin from the ring.
- Don’t be afraid to keep cooking them after the ring has been removed, and/or flip them a few more times if you’re not sure they’re done. Alternatively, you can also finish baking them in a 350º oven.
- Cool on a wire rack.
- Split with a fork.
- Enjoy!
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Teddy says
Just attempted these for the first time, and I have to say they are very nearly right. Just a little tweaking on the length of time cooked to make sure they are baked right through. I’ve popped them back in the oven to see if it will cook the middle a little more.
This is a great recipe, thank you sooooo much, and it’s not complicated.
Fingers crossed we’ll be having them on Christmas morning!
As a side note, I didn’t use pea protein and they rose fine.
★★★★★
John Campisi says
I just tried your english muffin recipe. MY first attempt at any type of Gluten Free baking. I followed recipe exactly as described using King Arthur all purpse flour. The batter was very dry. Lke that of a wheat byttermilf biscuit but even drier. Any suggestions
Rw says
Where is the recipe? It is not showing in this post.
Rebecca says
I added 1-1/2 teaspoons of baking powder. That gave them a little more lift.
★★★★★
Courtney says
These were amazing! In my opinion they taste just as good as regular English Muffins. I had to add extra milk to get the consistency you described but they are so good. Thank you, thank you, thank you!
★★★★★
Elise says
So glad you liked them!
Lisa says
I made my own gluten free flour since most are with almond flour and I am allergic. Had a similar issue to others that the dough was not batter like. Had to add more milk to get the consistency I wanted. Some of them cooked too fast and were gummy but I split them and toasted them and they were fine. Taste was good but does need a little work to get it there. I also finished in the oven to ensure they cooked more slowly
★★★★
Jen says
These are GREAT! Thank you!
★★★★★
Hope Engelhardt says
I made this, and not sure what I did incorrect. However when I added the wet to dry it was very thick. Not like thick pancake batter but like cookie dough almost. Any suggestions? I just added water until I got the consistency I felt was right. The only think I did different was use lactose free milk and flour that all ready had the xanthan gum in it.