Gluten-Free English Muffins
Start your day right with these perfectly fluffy and golden gluten-free English muffins!
Whether you're cutting out gluten or just looking for a healthier breakfast alternative, this recipe delivers warm, soft, and slightly crisp muffins that taste just as good—if not better—than the classic version.
Made with simple ingredients and no fancy equipment, they're ideal for toasting and topping with butter, jam, or your favorite spread.
Light, satisfying, and entirely gluten-free, these muffins are a must-try for anyone seeking a delicious homemade breakfast option.
Nutrition
per serving (≈152g)485
Calories
7.6g
Protein
87.3g
Carbs
11.5g
Fat
4.6g
Fiber
Instructions
17 stepsActivate Yeast
1
Gather your required ingredients.
2
In a large bowl, whisk together the warm milk, honey, and dry yeast. Let it sit for 10–15 minutes until foamy.
Prepare Dough
3
In another bowl, mix the gluten-free flour, tapioca starch, potato starch, salt, protein powder, and psyllium husk.
4
Add the yeast mixture, and stir to combine.
5
Mix in the melted butter.
6
Knead until smooth (either by hand, or using a stand mixer with paddle or dough hook).
First Fermentation
7
Cover the bowl and ferment the dough for 1-2 hours at room temperature, or refrigerate overnight for a slower rise.
Shape the Muffins
8
Lightly oil your hands and surface.
9
Divide the dough into 8 equal portions (approx. 130 g each).
10
Roll each into a smooth ball.
11
Gently flatten the balls slightly with your hand or the base of a round cutter to create a domed disc.
12
Sprinkle a parchment-lined sheet tray with cornmeal and place each muffin on top.
13
Cover loosely and ferment for 1 additional hour at room temperature.
Cook the Muffins and Serve
14
Preheat a heavy-bottomed pan or skillet over low-medium heat.
15
Cook each muffin for 6–7 minutes per side, or until golden and puffed. Avoid pressing down during cooking.
16
Enjoy with butter, or really whatever you like—these work great when used as the bread base for breakfast sandwiches, or even BLT’s (that’s a sandwich made with bacon, lettuce, and tomato for the uninitiated out there, add mayo)!
17
You can make the muffins in advance and freeze them, just make sure they are fully cooled before placing them into an airtight container!
