Description
Gluten-free English muffins are soft, chewy, and flavorful baked goods made without gluten, offering a delicious alternative to traditional muffins. Perfect for breakfast sandwiches, toasting with butter and jam, or pairing with avocado, they’re a versatile and satisfying option for gluten-free diets.
Ingredients
Scale
- 2 cups gluten-free flour blend (with xanthan gum)
- 2 ¼ teaspoons active dry yeast
- 1 cup warm milk (or plant-based milk)
- 1 tablespoon sugar
- 1 teaspoon salt
- 2 tablespoons olive oil (or melted butter alternative)
- Cornmeal, for dusting
- Optional add-ins: chopped herbs, seeds, grated cheese
Instructions
- In a mixing bowl, dissolve yeast and sugar in warm milk; let sit 5–10 minutes until frothy.
- Stir in olive oil, salt, and gluten-free flour blend until a soft dough forms.
- Cover and let rise in a warm, draft-free area for 1 hour.
- Preheat a skillet over medium heat and sprinkle cornmeal on a flat surface.
- Divide dough into 6–8 portions, shape into rounds, and press into the cornmeal.
- Cook each muffin for 4–5 minutes per side, until golden brown and cooked through.
- Let cool slightly before splitting and serving.
Notes
- Use a high-quality gluten-free flour blend with xanthan gum for best texture.
- Do not overmix the dough to prevent dense results.
- Cook slowly on the skillet to achieve a golden crust without burning.
- For a sweet version, add cinnamon, raisins, or honey.
- Prep Time: 1 hour 10 minutes (includes rise)
- Cook Time: 10 minutes
- Category: Bread, Breakfast
- Method: Skillet Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 2 g
- Sodium: 240 mg
- Fat: 6 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 0 mg