This is the only Gluten Free English Muffin recipe you'll need.

Soft and fluffy with the perfect nooks and crannies to soak up butter and jam, these Gluten Free English Muffins toast to a golden crisp and make incredible breakfast sandwiches. Sausage, egg, and cheese, I'm looking at you!

With just a one-hour rise and no baking required—simply cook them in a cast iron skillet—you'll have fresh, homemade English muffins ready in no time for breakfast or brunch.

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Tips for Making the Best Gluten Free English Muffins:

Knead the dough until it's completely smooth before shaping. You can't overwork it—the smoother the dough, the softer your English muffins will be.
Avoid slicing English muffins with a knife. For the best nooks and crannies, use the tines of a fork to poke holes around the edges, then gently pull them apart by hand.
Cook the English muffins in a cast iron skillet over very low heat until golden brown on both sides. For the best texture, use a dry pan—no oil—so the insides cook through before the outside browns. If your pan starts to smoke, lightly brush it with oil using a basting brush. Some skillets, like mine, prefer a little moisture!

Ingredients for Gluten Free English Muffins:

(Dry Ingredients)

Whole psyllium husk, not powder
Tapioca starch
Potato starch
Brown rice flour
Oat flour, or sorghum flour
Instant yeast
Granulated sugar
Salt
Cornmeal for dusting

(Wet Ingredients)

Warm water
Whole milk, or plant-based milk such as almond
Neutral-tasting oil. I used canola.
Apple cider vinegar

Gluten Free English Muffin Recipe:

Lightly sprinkle cornmeal over a large baking sheet and set aside until needed.
In a medium bowl, mix the whole psyllium husk with warm water, stirring until well combined. Set aside to "gel".
Meanwhile, whisk the dry ingredients together in a large bowl or bowl of a stand mixer fitted with a paddle attachment.
Add the wet ingredients to the psyllium gel and stir until fully combined.
Use the bottom of a measuring cup to create a well in the dry ingredients, then pour in the wet mixture. Gradually mix until a dough forms.
Generously flour your work surface, then turn out the dough and knead for 3 to 4 minutes until smooth. Shape it into a ball—the dough will be slightly sticky, but resist adding extra flour to ensure soft, moist English muffins.
Divide the dough into eight equal portions, each weighing about 125g, and roll them into balls.

Place the dough balls onto the cornmeal-dusted baking sheet, and gently press down on each one to flatten to about 1 ¼ inches thick. Sprinkle the tops with additional cornmeal.
Loosely cover the English muffins with plastic wrap or a clean kitchen towel and let them rise in a warm place for about an hour, or until puffy and doubled in size. I prefer placing mine in a 75-85°F oven—just turn the oven on for 2-3 minutes, then switch it off. Always check the temperature of the grates with a meat thermometer before placing any dough inside.

Ten minutes before the dough finishes proofing, preheat a large cast iron skillet over Low heat. Keep the pan dry—no grease needed.

Once the skillet is hot, carefully transfer the English muffins in batches, fitting as many as your skillet allows. Keep the heat on low to ensure the insides cook through before the outside browns. Cook uncovered for 10-12 minutes, until deeply golden brown. If the skillet starts to smoke, reduce the heat to the lowest setting.

Flip the English muffins and cook uncovered for another 10-12 minutes, until golden brown.

Transfer the English muffins to a wire rack and repeat the cooking process with any remaining batches. Let them cool completely for 45 minutes to an hour before serving.

For the best nooks and crannies, use the tines of a fork to poke holes around the English muffins, then gently pull them apart by hand.
Toast, and enjoy!

Equipment

You only need basic tools to make this Gluten Free English Muffin recipe. I recommend:

A large cast iron skillet
A kitchen scale
A stand-mixer, optional
Silicone spatulas
A digital thermometer

How to Store Gluten Free English Muffins:

You can store gluten free English muffins wrapped tightly in an airtight container at room temperature for three to four days. I recommend splitting them as you use them, rather than all at once.

To soften: Toast the English muffins in a toaster, or in a frying pan with butter.

You can also freeze these English muffins, already split, and reheat in a toaster. Use within 1 to 2 months to avoid freezer burn.

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