Introduction

These easy gluten free English muffins are soft, chewy, and full of delightful nooks and crannies. Made with a simple blend of gluten free flours and psyllium husk, they’re perfect for breakfast or snacks. Enjoy homemade muffins that rival store-bought versions without any gluten.

Easy Gluten Free English Muffins Recipe - Recipe Image

Ingredients

20 g (4 tbsp) whole/rough psyllium husk (or 17 g psyllium husk powder)
360 g (1½ cups) lukewarm water
160 g (1⅓ cups + 1 tbsp) tapioca starch (or cornstarch, potato starch, arrowroot starch)
140 g (1 cup + ½ tbsp) millet flour, plus extra for flouring surface (or finely milled brown rice flour)
120 g (¾ cup + 3 tbsp) sorghum flour (or light buckwheat, white teff, or oat flour)
25 g (2 tbsp) caster/superfine or granulated sugar
8 g (2½ tsp) instant yeast (or 10 g active dry yeast)
8 g (1½ tsp) salt
120 g (½ cup) whole milk, lukewarm
20 g (1½ tbsp) sunflower oil or other neutral oil
10 g (2 tsp) apple cider vinegar
Cornmeal, for dusting

Instructions

Step 1: In a bowl, mix the psyllium husk with lukewarm water. After 30-45 seconds, a gel will form.
Step 2: Whisk together tapioca starch, millet flour, sorghum flour, sugar, instant yeast, and salt in a large bowl or stand mixer bowl.
Step 3: If using active dry yeast, activate it by mixing with sugar and milk. Let it foam for 5-10 minutes before adding to dry ingredients.
Step 4: Add milk, oil, and vinegar to the psyllium gel and mix well.
Step 5: Make a well in the dry ingredients and pour in the psyllium gel mixture.
Step 6: Knead the dough until smooth and fully combined, scraping the sides to avoid dry patches. The dough will be slightly sticky.
Step 7: Sprinkle a baking sheet with cornmeal. Turn dough onto a floured surface, knead lightly, then divide into eight equal portions (~125g each).
Step 8: Shape each portion into a ball, place on the cornmeal, and gently press to flatten to about 1¼ inches (3 cm) thick. Sprinkle tops with cornmeal.
Step 9: Cover with plastic wrap and proof in a warm place for about 1 hour, until doubled in size. For a cooler kitchen, create a warm humid environment by placing a cup of boiling water in your turned-off oven.
Step 10: Heat a large cast iron skillet or frying pan over low heat until gently warm. Do not grease the pan.
Step 11: Carefully transfer the muffins to the pan (cook 4 at a time if needed). Cook over low heat for 11-12 minutes until deep golden brown on the bottom. Cook uncovered.
Step 12: Flip and cook the other side for another 11-12 minutes until golden and cooked through.
Step 13: Transfer muffins to a wire rack and cool completely before splitting and serving. Use a fork to split them to maximize the classic texture.
Step 14: Wait at least 1 hour for muffins to cool fully; eating warm muffins will result in a sticky interior.

Tips & Variations

Substitute flours as noted to suit availability or dietary preferences.
Resist adding extra flour during kneading to prevent dense, dry muffins.
Proof in a warm, humid area by placing boiling water in the turned-off oven for best rise.
Cook on low heat to ensure muffins cook through without burning.
Split muffins with a fork, not a knife, to keep the airy texture.

Storage

Store cooled muffins in a closed container at room temperature for 2-3 days. For best taste, toast them before serving. These muffins are best enjoyed fresh but freeze well if you want to keep them longer.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use different flours for this recipe?

Yes, you can substitute millet flour with finely milled brown rice flour, and sorghum flour with light buckwheat, white teff, or oat flour, depending on your dietary needs and preferences.

Why should I let the muffins cool completely before eating?

Cooling allows the crumb to set properly. Eating muffins while still warm can result in a sticky and gummy texture inside. Waiting at least an hour ensures the best texture and flavor.