English muffins are a breakfast favorite, often toasted to crispy perfection and topped with butter, jam, or eggs. However, if you’re gluten-sensitive or simply avoiding gluten, you may feel like you’re missing out. This gluten-free version gives you the same soft, airy texture and slightly crispy edges as traditional English muffins, without any wheat flour.
These gluten-free English muffins are made with a combination of rice flour, almond flour, and cornstarch for a light and chewy interior. They’re easy to make and perfect for slicing, toasting, and enjoying any time of day. Whether you’re adhering to a gluten-free diet or just want to try something different, this recipe will not disappoint!
Ingredients:
- 1 1/2 cups gluten-free all-purpose flour (with xanthan gum included)
- 1/2 cup rice flour
- 1/4 cup almond flour
- 2 tbsp cornstarch
- 1 tbsp sugar
- 1 tsp salt
- 1 tbsp active dry yeast
- 1/2 tsp baking powder
- 3/4 cup warm milk (dairy or non-dairy)
- 2 large eggs
- 2 tbsp olive oil or melted butter
- 1/2 tsp apple cider vinegar
- Cornmeal (for dusting)
Instructions:
- Prepare the dry ingredients: In a large bowl, whisk together the gluten-free flour, rice flour, almond flour, cornstarch, sugar, salt, yeast, and baking powder. Set aside.
- Activate the yeast: In a small bowl, mix the warm milk with the apple cider vinegar. Stir in the yeast and let it sit for about 5-10 minutes, until it becomes frothy and bubbly.
- Mix the wet ingredients: In another bowl, whisk the eggs and olive oil (or melted butter) together. Add the frothy yeast mixture to this and stir until combined.
- Combine the wet and dry ingredients: Pour the wet ingredients into the dry ingredients and stir until you have a thick, sticky batter. If it’s too thick to mix easily, add a bit more warm milk, 1 tablespoon at a time, until you get the desired consistency.
- Let the dough rise: Cover the bowl with a clean towel or plastic wrap and let the dough rise in a warm place for 45-60 minutes, or until it has roughly doubled in size.
- Shape the muffins: Once the dough has risen, lightly dust a clean surface with cornmeal. Turn the dough out onto the surface and gently pat it into a 1-inch thick rectangle. Using a round cutter (about 3 inches in diameter), cut out the muffins and place them on a baking sheet lined with parchment paper. Sprinkle cornmeal over the tops of the muffins.
- Cook the muffins: Heat a large skillet or griddle over medium heat and lightly grease with butter or oil. Cook the muffins in batches, about 4-5 minutes per side, until golden brown. Be sure to flip them carefully to avoid flattening them. If the muffins start to brown too quickly, lower the heat slightly.
- Cool and serve: Let the muffins cool for a few minutes before slicing. Toast them to your liking and enjoy with your favorite toppings like butter, jam, or even an egg sandwich!
Tips:
- Store leftover muffins in an airtight container at room temperature for up to 3 days, or freeze them for longer storage.
- For a fluffier texture, you can also add a teaspoon of guar gum to the dry ingredients if you prefer.
- Try experimenting with different flours like coconut flour or sorghum flour for variation.
These gluten-free English muffins are perfect for breakfast, brunch, or a snack and will satisfy your craving for a warm, toasted muffin without the gluten!
