Gluten-Free English Muffins 

This is the perfect recipe for gluten-free English muffins. Without using regular wheat flour, these homemade muffins have a classic texture that many adore, with a soft interior and a slightly crisp exterior. This recipe consistently produces great results, whether you’re gluten-free or just want to try some healthier bread substitutes.

Ingredients

200 ml warm milk

100 ml warm water

5 g instant yeast

32 g sugar

160 g white rice flour

66 g tapioca flour

32 g cornstarch

66 g brown rice flour

1½ tsp xanthan gum

1 tsp salt

1 large egg

45 g unsalted butter (softened)

4 tbsp cornmeal (optional)

Instructions

 Activate Yeast
Mix warm milk, water, sugar, and yeast. Let sit for 10 minutes until foamy.

 Mix Dry Ingredients
Combine all flours, cornstarch, xanthan gum, and salt in a bowl.

Make Dough
Add yeast mixture and egg to dry ingredients. Mix until sticky dough forms.

Add Butter
Incorporate softened butter gradually until smooth.

 First Rise
Cover and let dough rise for 1 hour until doubled.

 Shape Muffins
Roll dough and cut into rounds using a cutter.

Second Rise
Let shaped muffins rest for 15 minutes.

 Cook
Heat a pan, sprinkle cornmeal, and cook muffins 6–7 minutes per side.

Serve
Cool slightly, slice, and enjoy with toppings.

Nutrition (Per Serving Approx.)

Calories: 181 kcal

Carbohydrates: 31 g

Protein: Moderate

Fat: 5 g

Sugar: 4 g