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Gluten-Free English Muffins

Gluten-Free English Muffins: Soft, Chewy Breakfast Bliss

Enjoy these Gluten-Free English Muffins that are soft, chewy, and perfect for breakfast.
Prep Time 20 minutes
Cook Time 40 minutes
Rising Time 1 hour 30 minutes
Total Time 2 hours 30 minutes
Servings: 6 muffins
Course: Breakfast
Cuisine: Gluten-Free
Calories: 150

Ingredients
  

Muffin Base
  • 2 tsp Instant Yeast Essential for leavening, check for freshness.
  • 2 tsp Sugar Activates the yeast.
  • ¾ cup Warm Milk Can substitute with lactose-free options.
  • ¾ cup Warm Water Activates the yeast.
  • 2 tsp Apple Cider Vinegar Can substitute with white vinegar.
  • 1 whole Egg For vegan version, use a flax egg.
  • 3 tbsp Butter Melted, can substitute with dairy-free butter.
  • 2 ¾ cups Gluten-Free Mulino Caputo Fioreglut Flour Using alternatives may hinder success.
  • 2 tsp Salt Elevates flavor.
Finishing Touch
  • ½ cup Cornmeal Sprinkled on baking sheets for crisp crust.

Equipment

  • Stand mixer
  • Cookie cutter
  • Skillet
  • Baking Sheets

Method
 

Preparation Steps
  1. In a stand mixer bowl, combine 2 teaspoons of sugar with ¾ cup warm milk and ¾ cup warm water. Sprinkle in 2 teaspoons of instant yeast, then let the mixture sit undisturbed for about 10 minutes, until foamy.
  2. Once the yeast is foamy, add 2 teaspoons of apple cider vinegar, 1 egg, and 3 tablespoons of melted butter. Mix on medium speed until well combined.
  3. Gradually incorporate 2 ¾ cups of Gluten-Free Mulino Caputo Fioreglut Flour and 2 teaspoons of salt halfway through. Beat on medium speed for about 3-4 minutes until the dough is sticky and elastic.
  4. Transfer the sticky dough to a lightly oiled bowl, cover with a kitchen towel, and let it rise in a warm spot for about 1 hour until doubled in size.
  5. After rising, lightly flour a surface and turn the dough out onto it. Flatten to about 1 inch thick and cut out rounds with a cookie cutter.
  6. Place the muffins on parchment-lined baking sheets sprinkled with cornmeal and cover with a kitchen towel for another 30 minutes.
  7. Preheat a skillet over medium-low heat, sprinkle cornmeal, and carefully transfer muffins to the skillet. Cook each side for about 5-6 minutes until golden brown.
  8. Remove muffins from the skillet, let them cool slightly, then split with a fork, toast if preferred, and enjoy with your favorite toppings.

Nutrition

Serving: 1muffinCalories: 150kcalCarbohydrates: 21gProtein: 5gFat: 5gSaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 200mgPotassium: 150mgFiber: 2gSugar: 1gVitamin A: 250IUCalcium: 100mgIron: 1mg

Notes

These gluten-free English muffins can be stored in an airtight container for up to 2 days or frozen for up to 3 months. Reheat by toasting directly from the fridge or freezer.

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