Gluten-Free English Muffins Recipe

4.7 from 7 reviews




  1. Dissolve yeast and sugar in warm milk.
  2. Set aside and allow to proof for 15 minutes.
  3. meanwhile, combine remaining ingredients in a large bowl.
  4. Pour yeast mixture over dry ingredients, and mix thoroughly. Batter should be thicker than pancake batter, but not thick enough to hold its shape.
  5. Heat an oiled skillet over medium-low heat.
  6. Grease muffin rings and place on skillet.
  7. *Optional step* sprinkle inside of muffin rings with cornmeal.
  8. Spoon muffin batter into rings to fill about 2/3 of the way from the top.
  9. Allow to brown for about five minutes.
  10. Flip, using a thin spatula (sometimes a fork will work better if you have difficulty getting your spatula under the ring).
  11. Cook for another five minutes or so until muffin is well browned.
  12. Use a butter knife to loosen the the muffin from the ring.
  13. 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.
  14. Cool on a wire rack.
  15. Split with a fork.
  16. Enjoy!