Gluten-Free English Muffins

Close up shot of toasted English muffins with butter and honey.

4.31 from 13 votes

Gluten-Free English Muffins are the perfect vehicle for the classic Eggs Benedict. Pop them in your toaster or air fryer and top them with your favorite spreads, butter, and jams.

Prep Time15

Cook Time15

Proofing Time2

Total Time2 30

Course: Bread, Breakfast, Brunch

Cuisine: American

Servings: muffins

Calories: 142kcal

Author: Mike Cleavenger

Equipment

Ingredients

1 ½ cups milk
1 tablespoon active dry yeast
1 egg beaten
3 tablespoons butter room temperature
3 ½ cups gluten-free all-purpose flour
2 teaspoons salt
3 teaspoons sugar
cooking spray
cornmeal

Instructions

In a pyrex measuring cup, combine 1 ½ cups of milk. Microwave in 15 seconds burst, and check the temperature with a probe thermometer. The ideal temperature is between 105 °-115° F. Add in 1 tablespoon of yeast and stir. Let sit for 10 minutes, or until yeast starts to bubble.
Whisk 1 egg in a small bowl. Combine with the room temperature butter to the yeast mixture.
In the stand mixing bowl, combine flour, salt, and sugar. With the dough hook attachment, give it a quick mix. With the mixer on low, slowly add the wet ingredients. Turn the mixer up to medium speed and knead the dough for 10 minutes.
Spray a large bowl with cooking spray and place the English muffin dough inside. Cover and proof in a warm spot for 2 hours or refrigerate overnight.
Dust your counter with flour and deflate the dough. Portion dough into 12 equal portions and roll into balls. Grab a baking pan and sprinkle with cornmeal so the muffins won't stick. Place English muffins on a baking tray and flatten with your hand, so they look like pucks. Sprinkle the tops with more cornmeal.
Grab a cast-iron skillet and cook English muffins with a tiny bit of butter. Cook on medium-low heat for 6 minutes per side.
Use a fork to split open the muffins and serve warm.

Notes

Keep an eye on the English muffins while cooking. Check every couple of minutes to make sure they are not coloring too fast.

The longer you proof English muffins, the more airy and fluffy they become.

Make sure the yeast is activated before adding to dry ingredients.

Nutrition