Homemade Gluten-Free English Muffins

5 from 11 votes

Homemade Gluten-Free English Muffins

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!

Prep Time30

Cook Time30

Proofing Time1 30

Total Time2 30

Course: Breads, Breakfast

Cuisine: American

Diet: Gluten Free

Servings: English Muffins

Calories: 214kcal

Author: Olivia Parsons

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

Topping Suggestions

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!

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!

Nutrition facts are an approximation.

Nutrition