Gluten-Free English Muffins

Gluten-free English muffins on a cooling rack

Any English muffin lovers on the market? They’re considered one of our outdated favourites and we’ve lastly made a gluten-free model that’s simply nearly as good as the true deal! These scrumptious gems are completely tender, toasty, SO versatile, and likewise occur to be vegan!

They’re tender but crusty and require simply 10 substances! We love them with butter and jam, or to make Eggs Benedict (discover our plant-based model right here!) for a easy but elegant brunch (Mother’s Day, anybody?). Let us present you the way it’s carried out!

Yeast, salt, baking powder, avocado oil, brown rice flour, tapioca flour, potato starch, oat flour, cornmeal, ground chia seeds, and cane sugar


Origin of English Muffins

An English muffin is a small, spherical, yeasted bread that’s usually sliced in half horizontally and toasted. The earliest recipe resembling these toasty delights is believed to have been in a 1758 British cookbook. At the time, they have been simply referred to as “muffins” and have been offered door to door in England.

Then when Samuel Bath Thomas moved from England to New York City, he opened a bakery and started making his mom’s muffin recipe. In 1894, he filed a trademark, claiming to be the primary to make use of the time period “English muffin.” English muffins are actually a breakfast favorite in lots of locations around the globe together with North America, Australia, and New Zealand. In Germany, they’re often known as Toastbrötchen, and an analogous dish referred to as bolo do caco is served in Portugal.

The following is our gluten-free and plant-based tackle the scrumptious creation!

How to Make Gluten-Free Vegan English Muffins

For traditional English muffin flavour (and texture), we begin with the yeast, activating it by mixing dry lively yeast with heat water and just a little little bit of sugar (as a result of yeast loves sugar — and who can blame it?).

Adding yeast to bowl of warm water

Once the yeast has activated, we stir in floor chia seeds because the egg-free binder.

Bowl with activated yeast and ground chia seeds

Then we transition to the dry substances. A mixture of gluten-free flours gives the proper steadiness of construction (brown rice flour + oat flour), fluffiness (potato starch), and stretch (tapioca starch). The final dry ingredient is sea salt for flavour.

Stirring wet ingredients into dry
Bowl of gluten-free English muffin dough

After stirring the moist substances into the dry, we cowl with a kitchen towel and let the dough rise. Then for further elevate, we stir in some baking powder dissolved in heat water and let the dough rise as soon as extra. We know, Sally, it’s just a little further effort, however you get superb English muffins out of the deal! Plus, you may get some chores carried out within the meantime. We knew you have been nonetheless in!

Adding a baking powder and water mixture to risen dough to give it even more lift

Once the dough is completed rising, you may both prepare dinner your English muffins instantly or you may refrigerate the dough in a single day in order for you fresh-in-the-AM muffins!

When able to prepare dinner, divide and form the dough, then place it on a baking sheet lined with cornmeal (to stop sticking).

Sprinkling cornmeal over gluten-free English muffins

Then prepare dinner in an oiled skillet, flipping to get either side of the English muffins properly browned, repeating till you’ve cooked all of them! The final step is to bake within the oven to make sure cooked centres.

Cooking gluten-free English muffins in a cast iron skillet

We hope you LOVE these English muffins! They’re:

& Just like the true deal!

They’re deliciously toasted with butter and jam or made into breakfast sandwiches or Eggs Benedict (discover our plant-based model right here!).

More Delicious Breakfast Recipes

If you do this recipe, tell us! Leave a remark, price it, and don’t neglect to tag a photograph @minimalistbaker on Instagram. Cheers, mates!

Showing the inside of a homemade gluten-free English muffin


Prep Time 1 hour 45 minutes

Cook Time 30 minutes

Total Time 2 hours 15 minutes

Servings 6 (English muffins)

Course Bread, Breakfast

Cuisine British-Inspired, Gluten-Free, Nut-Free, Vegan

Freezer Friendly 1 month

Does it preserve? 2 Days

  • 1 cup heat water (DIVIDED)
  • 1 Tbsp cane sugar (guarantee natural for vegan-friendly)
  • 1 ½ tsp lively dry yeast
  • 1 Tbsp floor chia seeds
  • 3/4 cup brown rice flour
  • 1/2 cup tapioca starch (additionally referred to as tapioca flour)
  • 1/3 cup potato starch (NOT potato flour)
  • 2/3 cup oat flour* (DIVIDED // licensed gluten-free as wanted)
  • 1 tsp sea salt
  • 1/4 tsp baking powder
  • 2 Tbsp cornmeal (DIVIDED // elective)
  • 2 tsp avocado oil (for greasing pan)
  • In a medium mixing bowl, whisk collectively 3/4 cup (180 ml) of the nice and cozy water (100-110 levels F / 38-43 C) and sugar till the sugar is dissolved. Whisk within the yeast and let it bloom on the counter for 10 minutes till frothy. If it doesn’t foam, begin over — your water could have been too scorching or the packet of yeast was expired.

  • Once the yeast has bloomed, whisk in floor chia seeds and let the combination gel for about 5 minutes. Meanwhile, in a big bowl, whisk collectively the brown rice flour, tapioca flour, potato starch, 1/3 cup (30 g) of the oat flour, and salt.

  • Add the moist substances to the centre of the dry and stir along with a wood spoon — it ought to flip into thick and dense bread dough. You can knead along with your arms for a couple of minutes to completely mix. Cover the dough with a clear kitchen towel and let rise for one hour in a heat spot.

  • Once the dough has risen, measure out the remaining 1/4 cup (60 ml) of heat water (100-110 levels F / 38-43 C) and add the baking powder to the nice and cozy water to dissolve. Add the water combination to the dough and blend with a wood spoon or hand mixer till all lumps are damaged up. It needs to be thick and sticky. Let this combination relaxation once more for half-hour in a heat spot lined with a kitchen towel.

  • While the dough rests, put together a baking sheet by sprinkling 1 Tbsp (19 g) of cornmeal evenly throughout it, and preheat the oven to 350 F (176 C). Once rested, add the remaining 1/3 cup (30 g) of oat flour to the dough and stir with a wood spoon. It needs to be thick and semi-sticky, however not so moist that it sticks badly to your arms. If it’s too sticky, add oat flour 1 tsp at a time till you may deal with the dough. At this time, you may select to make your English muffins instantly, or switch the dough to the fridge for as much as 12 hours.

  • To make the muffins, divide the dough into 6 even items and form them into flat, spherical English muffin shapes, about 3 inches huge and 1/2-inch thick. Place the ready dough onto the baking sheet on prime of the cornmeal. When all of the dough is formed into English muffins, sprinkle the remaining 1 Tbsp cornmeal over prime of them, aiming for even distribution.

  • Add 1 tsp avocado oil to a cast-iron skillet, griddle, or non-stick pan and activate medium-high warmth. Once the oil is shimmering, flip it right down to medium warmth and add as many English muffins as you may. It is useful to make use of a steel spatula to rapidly choose up the English muffin dough from the baking sheet and flip it into the skillet. Cook for 4-5 minutes on the primary facet, being cautious to not burn. Flip and prepare dinner for 3-4 minutes on the second facet, then take away from the skillet and place again on the baking sheet. Repeat till all muffins have been cooked within the skillet. Place the baking sheet of cooked muffins within the oven and bake for 10-Quarter-hour, or till the skin may be very agency and crusty and so they sound considerably hole when tapped.

  • Remove the English muffins from the oven and let cool for 10-Quarter-hour. Instead of reducing the muffins, use a fork to poke into the facet of every English muffin all the way in which round till it may be simply pulled aside. Serve instantly with jam and butter of alternative, or toast for further crispy goodness! Leftovers preserve properly in an hermetic container for two days at room temperature and reheat greatest in a toaster.

*If oat-free, we discover sorghum flour normally subs properly 1:1 for oat flour. We haven’t examined it on this recipe and might’t assure the outcome.
*Nutrition data is a tough estimate calculated with out elective substances.

Serving: 1 English muffin Sodium: 413 mg Calcium: 31 mg Vitamin C: 0 mg Vitamin A: 0 IU Sugar: 2.2 g Fiber: 2.5 g Potassium: 113 mg Cholesterol: 0 mg Calories: 197 Trans Fat: 0 g Monounsaturated Fat: 1.4 g Polyunsaturated Fat: 0.9 g Saturated Fat: 0.4 g Fat: 3.1 g Protein: 3 g Carbohydrates: 39.4 g Iron: 1.1 mg


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