These homemade gluten-free English muffins are soft and chewy with all the nooks and crannies you expect! Topped with butter, jam, or loaded as a gluten-free breakfast sandwich, these delicious English muffins are sure to be a breakfast staple in your gluten-free kitchen!
Gluten-Free English Muffins are one of those hard to come by products. Yes, there are a select few brands that make them, but they are not always readily accessible, nor are they generally the best taste and texture.
These homemade gluten-free English muffins are perfectly soft and chewy with all the little nooks and crannies, toast like a dream, and are super freezer friendly! This makes them delicious and easy to prep ahead. Convenient and tasty!
Toast them and top them with your favourite jam or spread, or dress them up as a gluten-free breakfast sandwich. The options are endless! Keep reading to learn how to make your own gluten-free English muffins.
Jump to:
- What are English Muffins?
- Why You'll Love This Recipe
- The Secret to Soft & Fluffy Gluten-Free English Muffins
- Ingredients
- Substitutions
- What Gluten-Free Flour to Use
- Equipment Needed
- Step-by-Step Instructions
- How to Serve
- Make Ahead, Storage & Freezing
- Expert Tips
- Frequently Asked Questions
- Related Recipes
- Recipe
- Reviews
What are English Muffins?
English Muffins are a popular bread product often eaten for breakfast in North America, characterized by their iconic nooks and crannies that are the perfect spot for butter, jam, or a spread. Many do not know that English Muffins are leavened with yeast, and are traditionally cooked on the stovetop as opposed to being baked like most breads.
The origin of English Muffins is a little muddy, with rumour having it that they did not even originate in England. The term English Muffins is generally used to distinguish between these yeast leavened little breads, and the sweet quick-bread that is American-style muffins. They were most notably brought over to the US from England in the 1870's by Samuel Bath Thomas, who encouraged the muffins as an alternative to toast, and began the now-classic English Muffin fork-split to obtain a rougher surface of nooks and crannies, perfect for toasting.
Nowadays, English Muffins are enjoyed all over North America as a popular breakfast vehicle. Butter, jam, and nut butters are all popular spreads. English Muffins are also the star of many breakfast sandwiches with fillings such as egg, cheese, and sausage or bacon. Eggs Benedict is another popular brunch dish based with an English Muffin.
Why You'll Love This Recipe
- A hard to find gluten-free recipe. There are not many gluten-free brands that make English muffins out there, so we make our own and they're delicious!
- Freezes beautifully. Because who is going to eat 10 English muffins in a day? (hey—no judgement, I'd be impressed actually.) These babies freeze wonderfully so you can have a fresh gluten-free English muffin whenever you want.
- Delicious and super impressive. Nothing beats the crust and nooks and crannies of a homemade English muffin! They toast beautifully and are delicious with your favourite toppings or stuffed as a sandwich.
The Secret to Soft & Fluffy Gluten-Free English Muffins
- Caputo gluten-free flour. This specific flour is made with gluten-free wheat starch and produces incredible gluten-free breads. It is essential for this recipe... until I test an alternative! Read more in the following section.
- A very wet dough. English muffin dough is traditionally very wet and sticky. This allows for air to create all the little nooks and crannies that are so classic.
- Cornmeal crust cooked on cast iron. English muffins are cooked on the stove on a bed of cornmeal. This allows for a crisp, dark crust on the top and bottom, while the middle cooks softly.
- The classic English Muffin fork-split. Using a fork to split the English muffin as opposed to a knife will create an uneven texture that toasts beautifully with all the nooks and crannies for spreads.
Ingredients
Here is everything you'll need to make these gluten-free English muffins:
Instant yeast: I like to use instant because it's quick, but active dried yeast should perform similarly. Just ensure you give it a good 10-15 minutes to sit with the sugar and liquid to foam and activate.
Warm milk and water: The combination gives the English muffin dough richness without becoming like a brioche. I use lactose-free 2% milk, but any milk should do, even dairy-free!
Apple cider vinegar: Apple cider vinegar (or you could use white vinegar), creates an acidic environment for the yeast which encourages growth. This in turn leads to super fluffy gluten-free breads and doughs that are not dense. Perfect for developing all our nooks and crannies here!
Egg & Butter: These create what is called an "enriched dough". Eggs and butter create the wet and sticky texture of the English muffin dough, which is what yields the classic soft texture. I have not tested it yet, but feel free to use dairy-free butter if you wish, it should work the same.
Gluten-free Mulino Caputo Fioreglut flour: As I'm writing this, the only flour that I recommend for this recipe is the Mulino Caputo Fioreglut gluten-free flour. See the below section on flour to learn why it's so unique and important.
Cornmeal: The cornmeal replaces a typical semolina crust on English muffins. When they are cooked on the stove on a bed of cornmeal, a crispy crust develops on the top and bottom, creating great texture on the English muffin.
Substitutions
While this recipe was developed with optimal ingredients, here are some substitution suggestions:
- Dairy-free. English muffins are made from a variation of an "enriched dough", which means it contains milk, eggs, and butter. To make these English muffins dairy-free, simply use your favourite plant-based alternative for the milk and butter. Unfortunately I do not have a replacement for the egg.
- Flour. As mentioned in the section below, the only flour that I have tested and can recommend for this recipe is the Mulino Caputo Fioreglut gluten-free flour. It contains gluten-free wheat starch (safe for celiacs), and gives results unlike any other flour. I hope to continue further testing and will update when any other flour is comparable in this recipe.
- Toppings. See the below toppings section for inspiration! Try butter, jam, nut butter, or turn your homemade English muffin into a breakfast sandwich!
What Gluten-Free Flour to Use
Please note that the only flour I currently recommend for this recipe is the Mulino Caputo Fioreglut gluten-free flour. This flour is absolutely incredible for gluten-free yeasted doughs and breads because it contains gluten-free wheat starch which gives it amazing elasticity and workability. Yes, it is safe for celiacs. To learn more about gluten-free wheat starch, read this informative article from Wheat by the Wayside.
Unfortunately, it can be expensive and hard to find. Amazon carries it for $30 CAD per bag (1 kg), which is INSANE! No one should be paying that but unfortunately, it is the most accessible option. I purchase mine at local Italian stores, where a good price is $12 CAD a bag (1 kg). It is imported from Italy so those will be your best bet. Call around!
Note that I have not tested this recipe with any other flour, so unfortunately at this time I do not have another flour substitution. I do not recommend a 1:1 flour with xanthan gum as they tend to work poorly with yeast. I hope to develop my own blend that is comparable soon!
Equipment Needed
- Stand mixer. If you don't have one, you can use a regular large bowl and some elbow grease to mix the dough.
- 3 inch round cookie cutter
- Cast iron skillet or griddle. Cast iron will give the best colour and crisp texture to the outside of the English muffins. If you don't have one, you can use any large skillet.
Step-by-Step Instructions
Be sure to read the recipe card below for the full ingredient list and instructions.
(1) Place the yeast, sugar, warm milk and warm water in the bowl of a stand mixer. Stir lightly with a fork and allow to sit for 10 minutes. It will begin to look foamy. If it doesn't, your yeast is likely dead and you should restart.
(2) Add the apple cider vinegar, egg, and melted butter to the mixture. Use the paddle attachment and stir on low to combine wet ingredients. Slowly add the flour ½ cup at a time, and throw in the salt when half the flour is added. Mix on low until all the flour is incorporated, then increase to medium speed.
(3) Beat for 3-4 minutes until there are no dry spots and the dough is sticky, elastic, and smooth. Scrape down the sides of the bowl with a rubber spatula as needed. The dough will be quite loose, as seen in the process photos below.
(4) Transfer the dough to a large oiled bowl and cover with plastic wrap or a kitchen towel. Place in a warm spot without drafts like the oven (turned off).
(5) Allow to double in size, which should take 1 hour.
Line two baking sheets with parchment paper and sprinkle with cornmeal. Transfer the risen dough to a liberally floured counter then gently pat down with floured hands until it’s about an inch thick.
(6) Flour a 3 inch round cookie cutter and gently cut out the English muffins, one at a time. Carefully transfer each one to the prepared baking sheets using a spatula or bench scraper to help.
The dough is very sticky. If the english muffins lose their shape, simply pat them into a circular shape on the baking sheet. Ensure you re-flour the cookie cutter and your hands before cutting each muffin. Press the scraps together and keep cutting until the dough is used up. You should get 10-12 english muffins.
(7) & (8)Cover the baking sheets loosely with a kitchen towel and allow to rise in a warm spot for 30 minutes.
(9) Place a large cast iron skillet or griddle over medium-low heat. Once you can feel the heat from the pan, sprinkle the surface with cornmeal. Carefully place 3-4 english muffins on the pan, or as many that fit without crowding.
(10) Cook for 5-6 minutes, then flip and cook for another 5-6 minutes. You want the top and bottom to develop a deep colour. You'll find that the first batch will likely be the lightest as the pan heats up. Remove the cooked english muffins to a wire rack.
Discard the old cornmeal from the pan. Add a fresh handful to the skillet and cook the remaining english muffins.
(11) & (12) To prepare, split an english muffin in half with a fork for all the nooks and crannies, and enjoy warm or toasted with your choice of toppings! See the following section below.
How to Serve
To best enjoy gluten-free English muffins, use a fork to split the muffin in half all the way around. This results in tons of little nooks and crannies for toppings. Lightly toast and enjoy with your favourite toppings:
- Good ol' butter
- Your favourite jam or nut butter
- Cream cheese
- Smoked salmon
- Sausage, bacon, egg, and cheese for a gluten-free breakfast sandwich!
Make Ahead, Storage & Freezing
Make Ahead Instructions: Prepare the dough and transfer to the oiled bowl, except instead of rising in a warm place for 1 hour, cover and place the dough in the fridge overnight. The next morning, let the dough sit at room temperature for about 1 hour, then continue with the preparation instructions.
Storage Instructions: English muffins are best served on the day they're made. Cooled english muffins will keep in an airtight container on the counter for 1-2 more days. If you won't be eating the whole batch, I recommend freezing them.
Freezing Instructions: Freeze gluten-free english muffins when they are as fresh as possible. Wrap 1-2 muffins tightly with aluminum foil or plastic wrap. Then place all wrapped muffins into a large freezer bag or freezer-safe container and freeze for up to 3 months.
To thaw, remove just the english muffin you want, unwrap it, and microwave for 15 seconds, flipping if it is not fully thawed. Use a fork to split the muffin in half, toast, and top!
Expert Tips
Here are some of my top tips and tricks for successful gluten-free English muffins:
- Use the recommended gluten-free flour. I cannot speak for results when a flour other than Mulino Caputo Fioreglut is used. It is just incredible and produces a perfectly fluffy yet crispy English muffin with all the nooks and crannies!
- Don't rush the rise. Stick to the recommended timings. Under or over proofing dough can lead to sub-optimal results.
- Don't be tempted to add too much extra flour. Yes, you will need a lot of extra flour when cutting out the English muffins, however, patting too much into the dough could result in drier muffins with less air pockets. It's a sticky dough but you can easily pat it back into shape.
- Be careful of the pan temperature. As the skillet is on the stove while cooking English muffin batches, it will gradually retain more heat. Be careful that later batches aren't cooking too quickly on the outside before the inside sets. Follow the recommended cooking times and reduce the heat slightly if needed. Remove the toasted cornmeal and replace with each batch.
- Use a fork to open the English muffins! The uneven texture creates perfectly crispy nooks and crannies, perfect for holding butter and jam.
- If you're going to freeze English muffins, freeze them as fresh as possible. Since I typically won't eat all 10 English muffins on the day that I make them, I'll cool the muffins completely on a wire rack (about 2 hours), then pack them in aluminum foil, place in a freezer bag, and freeze fresh.
Frequently Asked Questions
Although the name may not indicate it, crumpets are actually more popular in England than English muffins. Crumpets are generally made from a very wet batter, having to be poured into a mold and cooked in the stove. Crumpets are also cooked on only one side, allowing the top to bubble and create the classic butter-soaking crumpet bubbles. This leaves crumpets with a softer, spongier texture than English muffins, which are more bready and crisp on the top.
Totally! Freeze gluten-free English muffins when they are as fresh as possible. Wrap 1-2 muffins tightly with aluminum foil or plastic wrap. Then place all wrapped muffins into a large freezer bag or freezer-safe container and freeze for up to 3 months.
To thaw, remove just the english muffin you want, unwrap it, and microwave for 15 seconds, flipping if it is not fully thawed. Use a fork to split the muffin in half, toast, and top!
I recommend using Mulino Caputo Fioreglut gluten-free flour. It contains wheat starch with the gluten removed (and yes it is celiac-safe). This allows it to produce wonderful breads, very reminiscent of the properties of gluten. I recommend looking for it locally at Italian stores, as Amazon is extremely expensive. At this time, I do not recommend swapping for another gluten-free flour.
These homemade gluten-free English muffins are soft, chewy, and filled with nooks and crannies ready for a pad of butter. Enjoy toasted, topped, or just the way you like!
More Gluten-Free Breads:
Related Recipes
Have you made these gluten-free English muffins? I'd very much appreciate it if you leave a 5-star ⭐️⭐️⭐️⭐️⭐️ review below, and tag me on instagram @fromoliviaskitchen!
Recipe
Homemade Gluten-Free English Muffins
Equipment
- Stand mixer if you don't have one, you can use a regular large bowl and some elbow grease.
- 3 inch round cookie cutter
- Cast iron skillet or griddle or any large skillet
Ingredients
- 2 ¼ teaspoon instant yeast
- 2 tablespoon sugar
- ¾ cup warm milk (180ml)
- ¾ cup warm water (180ml)
- 2 teaspoon apple cider vinegar or white vinegar
- 1 egg, room temperature
- 3 tablespoon butter, melted
- 2 ¾ cups gluten-free Mulino Caputo Fioreglut flour (~330g)
- 2 teaspoon salt
- ½ cup cornmeal
Instructions
- Place the yeast, sugar, warm milk and warm water in the bowl of a stand mixer. Stir lightly with a fork and allow to sit for 10 minutes. It will begin to look foamy. If it doesn't, your yeast is likely dead and you should restart.
- Add the apple cider vinegar, egg, and melted butter to the mixture. Use the paddle attachment and stir on low to combine wet ingredients. Slowly add the flour ½ cup at a time, and throw in the salt when half the flour is added. Mix on low until all the flour is incorporated, then increase to medium speed. Beat for 3-4 minutes until there are no dry spots and the dough is sticky, elastic, and smooth. Scrape down the sides of the bowl with a rubber spatula as needed. The dough will be quite loose, as seen in the process photos within the blog post.
- Transfer the dough to a large oiled bowl and cover with plastic wrap or a kitchen towel. Place in a warm spot without drafts like the oven (turned off). Allow to double in size, which should take 1 hour.
- Line two baking sheets with parchment paper and sprinkle with cornmeal. Transfer the risen dough to a liberally floured counter then gently pat down with floured hands until it’s about an inch thick.
- Flour a 3 inch round cookie cutter and gently cut out the english muffins, one at a time. Carefully transfer each one to the prepared baking sheets using a spatula or bench scraper to help. The dough is very sticky. If the english muffins lose their shape, simply pat them into a circular shape on the baking sheet. Ensure you re-flour the cookie cutter and your hands before cutting each muffin. Press the scraps together and keep cutting until the dough is used up. You should get 10-12 english muffins. Cover the baking sheets loosely with a kitchen towel and allow to rise in a warm spot for 30 minutes.
- Place a large cast iron skillet or griddle over medium-low heat. Once you can feel the heat from the pan, sprinkle the surface with cornmeal. Carefully place 3-4 english muffins on the pan, or as many that fit without crowding. Cook for 5-6 minutes, then flip and cook for another 5-6 minutes. You want the top and bottom to develop a deep colour. You'll find that the first batch will likely be the lightest as the pan heats up. Remove the cooked english muffins to a wire rack.
- Discard the old cornmeal from the pan. Add a fresh handful to the skillet and cook the remaining english muffins. To prepare, split an english muffin in half with a fork for all the nooks and crannies, and enjoy warm or toasted with your choice of toppings! See notes below.
Notes
- Good ol' butter
- Your favourite jam or nut butter
- Cream cheese
- Smoked salmon
- Sausage, bacon, egg, and cheese for a gluten-free breakfast sandwich!
- The dough will be very sticky. Do not be tempted to add too much extra flour.
- Make Ahead: Prepare the dough through step 3, except instead of rising in a warm place for 1 hour, cover and place the dough in the fridge overnight. The next morning, let the dough sit at room temperature for about 1 hour, then continue with the preparation instructions.
- Storage: English muffins are best served on the day they're made. Cooled english muffins will keep in an airtight container on the counter for 1-2 more days. If you won't be eating the whole batch, I recommend freezing them.
- Freezing: Freeze gluten-free English muffins when they are as fresh as possible. Wrap 1-2 muffins tightly with aluminum foil or plastic wrap. Then place all wrapped muffins into a large freezer bag or freezer-safe container and freeze for up to 3 months. To thaw, remove just the english muffin you want, unwrap it, and microwave for 15 seconds, flipping if it is not fully thawed. Use a fork to split the muffin in half, toast, and top!
Patricia carrabs says
I made the English muffins today and they were absolutely
amazing !! Love caputo fioreglut it’s my go to flour for 2 years now. Thank you for sharing 😍
Olivia Parsons says
I'm so glad you enjoyed the English muffins, Patricia. Thank you! The flour sure is amazing.
Conor says
Absolutely perfect and fresh English muffins. she's right that you should only use caputo fioreglut gluten free flour--it's the only gluten free flour I've tried that behaves and stretches like regular flour.
Olivia Parsons says
I'm so glad you enjoyed, Conor! Caputo flour really is special eh!
Lori says
Have you tried freezing them before baking and baking fresh in the day?
Olivia Parsons says
I have not! An interesting concept... I cannot say how it would turn out!
Lisa P says
I made these English muffins today and I love the flavor, softness and texture. I’m wondering if I used enough flour as the dough was so difficult to work with. It didn’t quite hold its shape as yours did in the pictures. I usually weigh ingredients. Definitely will try again.
Olivia Parsons says
Hi Lisa— It certainly is a wet and sticky dough. A bench scraper and additional flour are very helpful. But it sounds like perhaps there was a touch too little flour. It is very loose but should be workable.
dee says
I don't understand why you would need to proof "instant yeast." I have baked with instant yeast and have not needed to proof it. I usually just skip the proofing and add it to the dry ingredients.
Olivia Parsons says
I allow the instant yeast to sit for 10 minutes to check that it is fresh (you know it is when it foams after those 10 mins). I have made loaves that did not rise because my instant yeast was expired. This 10 minutes saves you from wasting ingredients in case of that.
Bogdan says
I’m giving these a go, thank you for sharing the recipe. The dough already smells amazing.
I never worked with GF flour before, so this is something new.
Do you know by any chance if they can be tossed in the oven instead of cooking them on the stove?
Best regards,
Bogdan
Olivia Parsons says
Hi Bogdan, English muffins are traditionally cooked on the stovetop. I have not tried this recipe in the oven so I cannot recommend how they may turn out.
Chris Applegate says
I tried the recipe today and agree that's it's very good! I need to add a bit more flour next time to make it workable.
The recipe is identical to the one I used to use with regular flour.
Yes! you can bake these. Preheat oven to 375. Put muffins on parchment lined cookie sheets, with corn meal, and proof 30 minutes. Bake 10 minutes or so on each side until lightly browned. Perfect!
Olivia Parsons says
Glad you enjoyed! I agree it is quite a wet dough! Great to see you tried baking them—thanks!
Christopher says
I’ll have to try these and more importantly try the Caputo flour. Does this flour make better pizza crust than the other popular gf blends? I have given up on trying to make a good pizza dough after probably a dozen attempts. Only a couple have been close to a crispy and stretchy crust.
Olivia Parsons says
I'm in Canada so I don't have access to some popular brands like Cup4Cup and King Arthur. From my testing, Caputo flour is mandatory for this recipe because it contains gluten-free wheat starch.
Dawn says
I recently discovered Caputo and finally after 15 years I can have the perfect pizza again. While King Arthur’s pizza and bread mix makes a very good pizza, the Caputo is far and above more like the brick oven pizzas of my childhood.
Debbie Naidu says
Cup4cup is found in Canada at a few stores. Here in Edmonton we buy it from Save on foods and King Arthur is found on Amazon
Olivia Parsons says
That's great to know that they're expanding!
Susan says
WOW...the english muffins are absolutely wonderful! I've never had any (gf or wheat) that even come close to tasting as good as these do. It was my first try and was challenging at first but once I got use to the texture it became easier. Never imagined how good homemade english muffins could be! Thanks for this delicious recipe! Can't wait to try the other fioreglut recipes you posted.
Susanne says
I’ve made these English muffins several times and they are amazing. But today I made them as sandwich rolls! After the first rise, I scoped out 1/3 C fluffy batter and dropped into greased English muffin rings (3.75 inches in diameter) on parchment paper. They rose again for another 20 min then I baked them for 18 min at 375. They are golden brown, soft and so beautiful! I’ll add sesame seeds next time. Thank you for an awesome recipe!
Dawn says
Thank you so much for this recipe. I recently discovered how amazing Caputo Fioreglut flour is for both pizza and naan and really wanted to try it for English muffins. I also didn’t want to have to create a recipe myself, because my normal recipe has several very specific items that aren’t needed with the Caputo flour. You made my day just by having already tried it. I just finished cooking the first half, and even though I had already had dinner I had to try o e hot out of the pan and they are perfection. Breakfast is going to be amazing for the next several days, as will snack time.
Suzanne Charles says
Hi Olivia,
I’m making the EnglishMuffins as I’m writing this comment. Caputo is my favorite flour as well!!! I buy mine from Brickoven.com, and if you get 11 lbs it's free shipping. I think about how much bread and muffins cost in the store, and then think about how the products taste. Seriously, it’s less money if you make your own muffins or bread, and if you love baking, it will be very rewarding!!! This flour makes delicious sourdough and artisian bread!
I made the dough and put it in a warm oven that had been turned off. My dough really proofed. However, when I took the dough out it was a gooey mess. I had to add more flour, because I didn’t want to waste the dough. My muffins needed about 45 minutes to rise.The third batch are cooking, and they had extra time to rise. The muffins feel nice and light!
I’m anxious to try them! Next time I’m going to let them proof on the counter. The 3rd batch is proofing up much better! I may go to a 4” cutter next time.
Thank you for posting this recipe with Gluten Free Caputo Flour!
Suzanne
Suzanne Charles says
Olivia, Sorry for the 2nd text…BUT…these English Muffins taste exactly like the ones I USED TO EAT!!! SCRUMPTIOUS!!!!!
THANK YOU SO MUCH!!!
Suzanne
Wednesday says
Thank you! Thank you! Thank you! These are so good I almost cried. They are the English muffins I've missed ever since eliminating gluten from my diet. Truly amazing. I cannot thank you enough.
Suzanne Charles says
Hi Olivia,
I’m making these English Muffins again today. As with the previous ones I made, I needed to add about another cup of flour, plus more for patting them out. I am finding the dough too sticky to work without adding the extra flour. I used a 3 1/2” cutter this time and they are the size of Thomas’ English Muffins. I got 12 muffins😁
They look delicious, and are soft and light!
My neighbor wants to order some from me, but I would have no idea what to charge. It’s easy to understand why Gluten Free foods are so expensive in the store and bakeries ( if you can find one). Very time consuming, expensive flour, and a lot of mess to clean up, BUT SO WORTH IT! Thank You Again! 🥰
Joan says
OMG...SOOOO good. One trick...when they go for their second rise, they are on parchment paper. When they are ready to go on griddle, cut the parchment paper so that each piece of dough has a parchment paper under it that is bigger than it is. Then use the parchment paper to pick up and flip onto griddle. Worked great! These are the best english muffins I've had since becoming GF/DF. (I used plant butter and lactose-free milk for the recipe). excellent!! thank you .