🍞 Gluten-Free English Muffins
Ingredients (makes 6–8 muffins)
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2 cups gluten-free all-purpose flour (with xanthan gum included)
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1 tbsp sugar
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1 tsp salt
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1 tbsp baking powder
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1 tsp instant yeast
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¾ cup warm milk (dairy or plant-based)
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2 tbsp melted butter or oil
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2 large eggs
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Cornmeal for dusting
Instructions
1. Mix the dough
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In a bowl, whisk flour, sugar, salt, baking powder, and yeast.
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In a separate bowl, mix warm milk, eggs, and melted butter.
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Combine wet + dry ingredients until smooth.
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Dough should be slightly sticky but scoopable.
2. Shape muffins
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Lightly flour a surface and your hands.
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Divide dough into 6–8 equal portions, shape into rounds (~3–4 inches wide).
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Dust a baking sheet or tray with cornmeal, place rounds on it.
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Cover and let rise 20–30 minutes.
3. Cook on stovetop
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Preheat a non-stick skillet or griddle over low-medium heat.
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Place muffins in skillet, cover with a lid.
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Cook 7–8 minutes per side until golden and cooked through.
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Optional: check with a toothpick to ensure center is set.
4. Cool & slice
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Let cool on a wire rack.
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Slice horizontally with a serrated knife. Toast and serve with butter, jam, or toppings of choice.
🔥 Pro Tips
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Cornmeal dusting gives that classic “English muffin” texture.
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Low heat + lid traps steam and cooks them evenly.
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Can be frozen after cooking, then toasted directly from frozen.
Variations
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Cheese & herb muffins: fold in shredded cheddar and rosemary.
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Sweet muffins: add cinnamon and raisins.
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Vegan: swap eggs for flax eggs and use plant milk + coconut oil.
I can also give you a “quick 15-minute version” that uses baking powder only, no yeast, for a super fast gluten-free breakfast hack. Want me to do that?