Homemade Gluten-Free English Muffins

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Introduction

You can still enjoy the classic nooks and crannies of an English muffin with this gluten-free version. Using the right blend of flour makes all the difference, creating a light, tender crumb with a perfectly chewy crust. They’re ideal for a weekend breakfast project and so much better than store-bought.

Prep & Cook Time

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 1 hour (plus 1 hour rising time)

Servings: 10 muffins

Ingredients

• 2 ¼ tsp instant yeast
• 2 tbsp sugar
• ¾ cup warm milk ((180ml))
• ¾ cup warm water ((180ml))
• 2 tsp apple cider vinegar (or white vinegar)
• 1 egg, room temperature
• 3 tbsp butter, melted
• 2 ¾ cups gluten-free Mulino Caputo Fioreglut flour ((~330g))
• 2 tsp salt
• ½ cup cornmeal

Instructions

1. In a large mixing bowl, whisk together the instant yeast, sugar, warm milk, and warm water. Let it sit for 5 minutes until slightly frothy.
2. To the yeast mixture, add the apple cider vinegar, room temperature egg, and melted butter. Whisk until well combined.
3. Add the gluten-free flour and salt to the wet ingredients. Using a stand mixer with a dough hook attachment or a sturdy spatula, mix on medium-low speed (or by hand) for 3-4 minutes until a very sticky, smooth, and stretchy dough forms.
4. Scrape down the sides of the bowl, cover it with plastic wrap or a clean kitchen towel, and let the dough rise in a warm place for 45-60 minutes, or until it has visibly puffed up.
5. While the dough rises, spread the cornmeal evenly onto a small plate or baking sheet. Line a large baking sheet with parchment paper.
6. Once risen, the dough will be very soft and sticky. Generously dust a work surface with additional gluten-free flour. Using a wet spatula, scrape the dough onto the floured surface.
7. With floured hands, gently pat the dough into a rectangle about ¾-inch thick. Using a floured 3.5-inch round biscuit cutter or a wide-mouth jar, cut out circles of dough. Re-roll the scraps gently to cut out more muffins—you should get about 10.
8. Press both sides of each dough round into the cornmeal to coat them lightly. Place the coated rounds onto the prepared baking sheet, spacing them about 2 inches apart.
9. Cover the muffins loosely with a clean kitchen towel and let them rise for another 30 minutes.
10. Preheat a large skillet or griddle over medium-low heat. Lightly grease it with butter or oil.
11. Cook the muffins for 6-8 minutes per side, or until they are deep golden brown and sound hollow when tapped on the side. You may need to do this in batches. Avoid cooking over too high heat, as the centers need time to cook through.
12. Transfer the cooked muffins to a wire rack to cool completely before splitting and toasting.

Variations

• Fork-Split Method: For more authentic nooks and crannies, always split your muffins with a fork instead of a knife by inserting the tines all around the circumference and pulling them apart.
• Sourdough Starter: Replace the instant yeast with ½ cup of active gluten-free sourdough starter for a tangy flavor. You’ll need to adjust the flour or liquid slightly and allow for a longer rise.
• Griddle Temperature: Experiment with a slightly lower and slower cook for thicker muffins, or a slightly higher heat for a crisper crust.
• Sweet or Savory Toppings: Before the final rise, sprinkle the tops with everything bagel seasoning, a little grated cheese, or cinnamon sugar for a flavored twist.

Tips for Success

• Weigh Your Flour: For the most consistent results, use a kitchen scale to measure 330g of flour. Cup measurements can vary.
• Pat, Don’t Roll: Handle the risen dough gently. Pat it into shape instead of rolling it firmly to keep the airy structure.
• Low and Slow Cooking: Cook the muffins over medium-low heat. This ensures the insides cook through without burning the outsides.
• Cool Completely: Resist the urge to split them warm! Letting them cool fully on a wire rack sets the structure and makes for a cleaner fork-split.

Storage & Reheating

Store cooled English muffins in an airtight bag at room temperature for 2-3 days, or freeze for up to 3 months. To reheat, split, toast, and butter them directly from the freezer or refrigerator.

FAQ

Can I use a different gluten-free flour?

This recipe is specifically formulated for Mulino Caputo Fioreglut flour, which contains gluten-free wheat starch. Substituting it with a standard gluten-free flour blend (like those based on rice flour) will not yield the same texture or rise.

My dough is more like a thick batter. Is that right?

Yes, this gluten-free dough is much stickier and more like a thick, stretchy batter than a traditional bread dough. Rely on wet or floured utensils and hands to handle it.

Can I make these dairy-free?

Yes, use a plain, unsweetened non-dairy milk (like almond or oat) and replace the butter with an equal amount of dairy-free butter or a neutral oil.

Why is there vinegar in the dough?

The vinegar reacts with the other ingredients to help create a better rise and a more tender crumb, mimicking some of the effects of gluten.

Can I bake these instead of cooking them on the stove?

While the stovetop method is traditional, you can bake them at 375°F (190°C) for 15-20 minutes on a preheated baking sheet, flipping halfway through. The crust will be slightly different.

How do I get more nooks and crannies?

The key is the fork-splitting method after they are fully cooled. Also, ensure you don’t over-handle the dough when shaping, and allow for a full second rise.