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gluten free english muffins stacked on top of each other
4.9 from 24 votes

Gluten Free English Muffins

Soft and fluffy gluten free English muffins. These muffins are so good that no one will know they are gluten free!
Prep Time10 mins
Active Time45 mins
Resting Time1 hr 15 mins
Total Time2 hrs 10 mins
Course: Breakfast
Cuisine: American
Keyword: english muffins, gluten free english muffins
Yield: 11 Muffins
Calories: 181kcal


  • 200 ml of Milk at 49-55°C 120°F
  • 100 ml of Water at 49-55°C 120°F
  • 5 grams of Instant Active Yeast
  • 32 grams of Sugar
  • 160 grams of White Rice Flour
  • 66 grams of Tapioca Flour
  • 32 grams of Cornstarch
  • 66 grams of Brown Rice Flour
  • 1 ½ teaspoon of Xanthan Gum
  • 1 teaspoon of Salt
  • 1 Egg
  • 45 grams of Unsalted Butter at room temperature
  • 4 tablespoons of Cornmeal


  • In a bowl, add the milk, water, instant yeast, and sugar. Using a spoon, gently stir the ingredients until combined. Cover the mixture and set it aside for 10 minutes until bubbles form.
  • In a separate bowl, add the white rice flour, tapioca flour, cornstarch, brown rice flour, xanthan gum, and salt. Using a whisk, combine the ingredients. Create a hole at the center of the flour mixture and add the eggs and yeast mixture. Using a stand-alone mixer, at medium-high speed, with the paddle attachment attached, beat the ingredients until the dough is formed ( about 4-5 minutes). You can also use your hands to form the dough.
  • Now, add the butter one tablespoon at a time until it is well incorporated into the dough.
  • Transfer the dough to a greased bowl. Cover the bowl with plastic wrap followed by a damp kitchen towel, and allow the dough to double in size ( about 1 hour).
  • Dust your working surface with gluten-free flour and transfer the dough to it. Sprinkle some flour on the dough to make it less sticky. Using a rolling pin, roll the dough into a rectangle with a thickness of 2.5 cm ( 1 inch). Then, using a 7.5 cm (3-inch) cookie cutter, press into the dough (do not twist the cookie cutter) and transfer the cutout dough to a baking tray aligned with parchment paper. Repeat until you are out of dough. You will have about 11-12 muffins.
  • Cover the baking tray with a clean kitchen towel and let the dough rest for another 15 minutes.
  • Heat a large non-stick pan over medium-low heat. Then add one tablespoon of Cornmeal. Gently transfer 3-4 muffins at a time to the pan, ensuring that the muffins are at least 5 cm (2 inches) apart. Cover the pan with a lid. Cook the muffins for 6-7 minutes, then flip the muffins on the other side and cook for another 6-7 minutes. Then, discard the Cornmeal. Repeat until all the muffins are baked.


Storing and Freezing: The gluten free English muffins can be stored in an air-tight container at room temperature for three days. Moreover, they can be stored in the refrigerator for up to a week. The muffins can also be stored in the freezer in a tight ziplock bag for up to three months. Defrost the muffins in the fridge for 12 hours before use.


Serving: 1Muffin | Calories: 181kcal | Carbohydrates: 31g | Protein: 3g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 25mg | Sodium: 271mg | Potassium: 78mg | Fiber: 1g | Sugar: 4g | Vitamin A: 153IU | Vitamin C: 1mg | Calcium: 27mg | Iron: 1mg