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Gluten Free Bread Muffins

gluten free bread muffins recipe

Normal people might call them rolls, being a small yeasted bread and all. But, as the saying goes, there ain’t nothing like a family and its quirks.

Whatever they’re called, do plan ahead for these gluten free babies. It’s best to mix dough the day before you plan on baking. This is the easiest way to enhance the texture and flavor of any bread. Yes, as a matter of fact I am often compared to a broken record.

By the way, I’m teaching a bread class on Tuesday, March 24, 2015 at Kitchen Conservatory in St. Louis. We’ll be making focaccia, baguettes, pizza, and more. Sign up here to attend.

For the best looking bread muffins, brush tops with an egg wash and sprinkle with seeds before baking. Plain is good, too. However you roll.

recipe for gluten free bread muffins

Gluten Free Bread Muffins

Soft, fluffy, bread muffins or rolls. Easy to mix by hand! For the best bread, mix dough the day before baking and refrigerate overnight. Your patience will be rewarded with outstanding taste and texture. Note: Be sure to read the label to make sure psyllium has no gluten-containing ingredients added.


  • 3 1/4 cups sorghum flour blend (about 1 lb.)
  • 3 tablespoons sugar
  • 2 tablespoons psyllium husk powder
  • 2 teaspoons instant yeast
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1 1/3 cups water, room temp
  • 1/3 cup olive oil
  • 2 eggs, slightly beaten
  • Next day: 1/4 teaspoon instant yeast
  • Optional toppings: sea salt, caraway seeds, sunflower seeds, etc.


In a medium bowl, combine: sorghum flour blend, sugar, psyllium powder, yeast, salt, and baking powder. Blend thoroughly.

In a large cup, combine water, olive oil, and eggs. Stir liquid ingredients into dry ingredients and blend thoroughly. Cover dough and refrigerate overnight.

The next day, remove dough from fridge and let sit at room temp for 20-30 minutes. Dissolve 1/4 teaspoon instant yeast into a tablespoon of water and stir into dough. Sometimes if I'm feeling fancy, I'll stir a tablespoon or two of melted butter into dough before scooping.

Grease muffin pans well, even non-stick. This recipe makes 16-18 rolls. If you tend to overfill like I do, it's a good idea to grease the top of muffin pan around each cup. Avoids sticky situations.

Preheat oven to 350°. Scoop dough into muffin cups with a #16 scooper and smooth top of dough gently with a dampened spatula. Brush top with egg wash and sprinkle with seeds, if you like.

A few minutes (10-15) in a warm room is all the bread muffins need before baking. Bake for 24-25 minutes. When in doubt, bake them longer.

Let bread muffins cool slightly (about 10 minutes) before removing from pan onto a cooling rack. Because condensation will form on the bottom, and NO ONE wants a soggy bottom.


interior gluten free bread muffins


Make a sorghum flour blend by combining: 2 parts sorghum flour, 2 parts tapioca flour, 1 part potato starch, and 1 part almond meal. Mix flours well in a large container. Use this blend to replace wheat flour in recipes. Read more about gluten free blends here.

No sorghum flour? Substitute brown rice flour in place of sorghum.

Store extra bread muffins frozen to defrost as needed.

Look for psyllium? This brand (found at Walgreens) works well on a regular basis.


  1. Oh, yeah, Linda! Another recipe of yours to add the ongoing Bountiful Bread Basket series. 🙂

    Happy Monday!

  2. Hi
    I am really excited about this recipe, I just have one question. I have psyllium but in more of a flake form as oppsed to powder. Do you think this will still work?


    • If you bake with your psyllium flakes and get a good result, they should be fine in this recipe. I’d say an experiment is in order. Please let me know how it turns out!