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Gluten Free English Muffins

gluten free english muffins

Just like many yeast breads, it’s best to plan ahead for these English muffins. Because bread dough LOVES to chill. An overnight stay in the fridge enhances the texture and flavor of any bread by allowing the yeast time to do its thing. If you can wait two days, all the better.

When it’s time to bake, a small amount of leavening stirred into dough will offset the reduced oven spring of a cold fermentation. Instead of yeast, baking powder and soda rise to the occasion, like in this excellent tutorial on muffins. Be sure to read all the instructions before you begin. Otherwise, you might do something silly, like preheat the oven or something.

sorghum flour english muffins


Gluten Free English Muffins

8 English muffins

Full of nooks and crannies, these gluten free English muffins are a breeze to make. Store extra muffins frozen to defrost as needed. A combination of flours usually gives the best result for gluten free breads. See notes after recipe for details on how to make your own sorghum flour blend.


  • Liquid
  • 1 1/4 cups milk, any kind
  • 2 eggs
  • 2 1/2 tablespoons butter, melted
  • Dry
  • 2 1/4 cups gluten free flour
  • 2 tablespoons sugar
  • 2 teaspoons instant yeast
  • 2 teaspoons guar or xanthan gum
  • 3/4 teaspoon salt
  • Next day
  • 1 teaspoon baking powder
  • Pinch of baking soda
  • Gluten free cornmeal for dusting


In the bowl of a stand mixer combine: milk, eggs, and melted butter.

In a separate bowl (or ziploc bag) combine: gf flour, sugar, yeast, guar or xanthan gum, and salt. It's important to blend dry ingredients thoroughly before adding to liquid ingredients.

Add (blended) dry ingredients to liquids in bowl. Mix on low speed, scrape bowl down, and blend more on medium speed until smooth and cohesive. After mixing thoroughly, cover dough and refrigerate overnight.

The next day, remove dough from fridge and let sit at room temp for 20-30 minutes.

Preheat oven to 350 degrees. Grease muffin rings, a muffin top pan, or even large metal cookie cutters. Sprinkle greased pan with gluten free cornmeal before filling with dough.

Dissolve 1 teaspoon baking powder and a pinch of baking soda in a tablespoon of water. Stir into dough just before baking.

Divide dough between prepared muffin rings or pans. A #10 disher works well. Use a dampened spatula to spread and smooth tops, then sprinkle with more cornmeal.

Bake for about 22-24 minutes in a 350 oven, flipping halfway. If your muffins have domed at all, do NOT press them down after flipping. Just flip and bake.


Make a sorghum flour blend by combining: 2 parts sorghum flour, 2 parts tapioca flour, 1 part potato starch, 1 part almond meal. Mix flours well in a large container. Use this blend to replace wheat flour in recipes. To enhance the browning, overall color, and flavor of muffins, consider adding a few tablespoons of mesquite flour to your favorite flour blend.

Refrigerate dough up to two days if you like. Don't forget to stir in that extra bit of leavening before you bake.

If you can't tolerate xanthan, try psyllium husk powder. In this English muffin recipe, 4 teaspoons of psyllium is roughly equivalent to 2 teaspoons of xanthan gum. Be sure to read the label of the psyllium to make sure it has no gluten-containing ingredients added.


gf english muffins


  1. Jim Loeffler says:

    Sorry to ask a stupid question. By flipping, do you mean rotating, or turning them over to continue baking.

    • Not stupid, Jim. Turning them over to continue baking is what I meant.

      • hi there,
        In the photo your raw dough is runny, though mine was stiff. What is the consistancy meant to be on the raw dough?

        • I’d say that the raw dough is pretty similar to Michael Ruhlman’s post about English Muffins. Maybe the dough in my photo appears to be runnier than it actually is?
          What would make a dough stiffer? A little too much xanthan gum, too little liquid, a variation in flours used, even the weather. The end result is what matters though: if a stiffer dough gives you the result you’re looking for, stick with it. I generally go for the wettest (within reason) dough possible to get open, airy holes. Keep in mind, I’ve baked gluten free bread every day for many years.
          But now I’m curious – how did your muffins turn out?

  2. THANK YOU!!! My little man has recently had to go GF/CF and his favorite thing is english muffins. These turned out wonderfully! Now I just have to save up for those muffin rings because then they would be even better. Thank again!

    • I’m so glad you liked them. Your sweet comment absolutely made my day! Thank YOU!

    • Carol Berndt-Egan says:

      Quart jar canning rings make great muffin rings and much less expensive. You just set them on a cookie sheet and follow instructions same as for muffin rings.

      Good Luck!

  3. Have them sitting in my fridge right now to bake tomorrow morning 🙂 Can’t wait to try them! They look delicious! I did make a couple changes to meet the dietary needs in my home… used rice milk & sunflower oil instead of milk & butter. Have you ever make them dairy free & if so what did u substitute? Hope mine turn out as good as yours look!

    • I’ve made them with hemp milk and melted coconut oil and they were great, Leah. Don’t forget to add the extra leavening just before baking tomorrow – 1 teaspoon baking powder and a pinch of baking soda in a tablespoon of water. I’m only reminding you of that because it’s the kind of thing I forget on occasion. Good luck with your muffins. Can’t wait to hear how it goes!

  4. Jill Reverman says:

    So glad I found this. My son is celiac and we can’t find the english muffins anymore that we like to make individual pizzas out of. I’m going to have to try making these!

  5. Hello. We’ve done a bit of gluten free bread making with some successes and an equal number of failures. My question is how do you measure the flours for your recipes? The scoop and level method or the spoon lightly and don’t pack method, if you know what I mean?

  6. Could you use honey instead of plain sugar?

    • Probably, but I haven’t used honey in this recipe. Supposedly, some types of honey interfere with yeast activity. I don’t have more information on this, but it’s something I’ve heard for many years.

  7. Oh, my goodness! These are fantastic! Guess I’m going to have to add another workout in everyday because I’m going to eat them all. Thank you for sharing this!!!

    By the way, I used Earth Balance instead of butter and subbed 1/4 cup quinoa flakes for 1/4 cup of the gf flour blend. They turned out so light and fluffy and just perfect.

  8. Oh my gosh! Those look so good. I’m going to have to try them next weekend. For the gluten-free flour, can I just use white rice flour?

  9. Susan Hickey says:

    Just ready to make these and I was wondering how many the recipe makesan if you fill the rings or half fill? I only have 4 rings but I like the idea of using the Mason jar rings if I need more