Gluten free English Muffins have been elusive. There are a few frozen brands out there, but they really aren’t very satisfactory.
That’s one reason why I think this recipe is so popular — because it makes it truly easy to make delicious gluten free English Muffins.
Seriously, you have to try the recipe to believe how great these little breads are. They’re so simple to make that you’ll also begin to wonder where these were all your life.
Well, they’re here now, so embrace the gluten free English Muffins! You’ll never have to go without again!
The even more fun part of this recipe is that it makes amazing POPOVERS! Just bake in popover trays and don’t slice and toast like you would for English Muffins, just serve them!
See the recipe below for truly awesome popover pictures!
OR … you slice each one in thirds and toast, and you have yummy gluten free English Muffins!
See, I knew you were going to love this recipe!
If you’re more interested in the English Muffin potential of this recipe, take a look at reader Joy Hamilton’s picture, along with her twist on the method I outline below. I love that her muffins turned out looking so English Muffin-y!
Um hello?!!!!! gfJules English muffins with nooks and crannies. Very exciting day in this household! Thank you SO much for your flour! I rolled them into balls, flattened them slightly and put them in a griddle on the stovetop. When I flipped them I weighed them down with a plate until they had finished baking. I cannot tell you how happy I am to have found your flour! It’s a life changer! ~Joy Hamilton
So embrace the English Muffin! It’s easy to have these yummies back in your life anytime you like!
Freeze the leftovers for quick breakfasts on the go or anytime you have a craving. Or extra jam.
How will you make this delicious recipe first?
Gluten Free English Muffins Recipe
Jules’ Gluten Free English Muffins or Popovers
Gluten free English Muffins are BACK in your life! And this recipe is so easy you'll wonder why they've been gone so long!
Ingredients
- 1 1/4+ cup very very warm water
- 1 tsp. granulated cane sugar
- 1 packet instant yeast ~2 1/4 tsp. (e.g. Red Star® Active Dry Yeast)
- 3 cups (405 grams) gfJules Gluten Free All Purpose Flour
- 1/2 tsp. sea salt
- 1/2 tsp. baking powder
- 3 Tbs. granulated cane sugar
- 3 egg whites (or egg substitute like aquafaba)
- 4 Tbs. mild oil like avocado, extra virgin olive, sunflower, safflower, etc.
Instructions
- Add the yeast, 1 teaspoon of sugar and warm water mixture together and set aside to proof.
- Whisk together dry ingredients and set aside.
- In a large bowl, add the 3 tablespoons of sugar, egg whites and oil. Mix well, then add the yeast mixture.
- Beat with an electric mixer and slowly add the flour mixture, beating for 2 minutes after mixed to make the dough lighter; add more warm water by the tablespoon if the dough is tough or tight; it should be firm but easy to manipulate and not too sticky.
For oven method,
- oil or butter 9-10 popover tins, jumbo muffin tins or bun trays, then spoon the dough into the trays, filling about 2/3 full. Cover, set aside in a warm place, and let rise for 30 minutes.
- Preheat oven to 350º F static or 325º F convection.
- Bake raised muffins for 20 minutes (reduce bake time with convection), or until they are light brown and cooked through.
- Once cooled, slice with a serrated bread knife 2 times each to make into English Muffins, just perfect for toasting! Makes 9-10 popover buns; once each sliced twice, equals ~30 individual muffins.
For stovetop or griddle method,
- sprinkle gluten free corn meal on the griddle first; no oil is necessary unless your griddle is not non-stick.
- Shape into balls a bit smaller than the palm of your hand, then wrap in plastic wrap and set aside to rise for 30 minutes.
- Flatten each ball gently, then place onto medium-hot griddle, watching to be sure they don't burn. Flip once they have risen some and the bottom is browning.
- Place a plate on top of the flipped English Muffin or flatten gently with a spatula and continue to cook until a toothpick inserted into the middle comes out clean. Depending on the heat of your griddle, this could take around 20 minutes to cook completely without burning.
- Remove to cool before slicing. Top with butter or your favorite jam with or without toasting each half first.
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Nutrition Information
Yield 30 Serving Size 1Amount Per Serving Calories 70Total Fat 2gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 2gCholesterol 0mgSodium 53mgCarbohydrates 11gFiber .4gSugar 1gProtein 1g
Please keep in mind that nutrition information provided is per serving, which may vary. While we have taken care to provide you with the most accurate nutritional values possible, please note that this information may differ significantly depending on the exact ingredients and brands that you choose to use to make this recipe. Additionally, where options are given for ingredients, the resulting calculation may include all ingredient options instead of only one per line, skewing the totals significantly.
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Looks like a good recipe but the word is PROVE. You prove the dough, the dough is left to prove. Not proof.
🙂 I believe in origins the word was always “to prove,” but it has certainly evolved over time to become interchangeable and acceptable to use both “to prove” and “to proof” the dough, particularly in U.S. parlance. But thanks for taking the time to share your thoughts. I hope you enjoy the recipe and that your yeast enjoys a good prove!
~jules
I read similar comments but wanted to pose this question. I do use gfJules flour and convection oven baking. Every time I make these, they rise beautifully and I get so excited! But after they cool they fall, and after slicing they appear not quite done in the middle. I’ve tried baking them a little longer (they get really brown), but it doesn’t seem to help. Help, I must be doing something wrong!
Hi Linda, have you read this article on proper measuring of gluten free flour? That’s always the first place I start whenever there’s a falling issue. These gluten free bread baking tips may also prove helpful (in terms of oven temp, etc). If that doesn’t help, then I would switch methods here and try the stove-top method instead of baking in the muffin pan with as much volume. The muffins are supposed to collapse some with that method anyway, so it could be that you get the perfect English Muffin with that technique instead! Check out some of the other readers’ photos using that method to see what I mean. Let me know how it goes!!
~jules
Thank you Jules for your bread baking tips! I had followed all the rules except that I had added a little extra warm water because I thought the dough too stiff. I made them again and did not add the extra water and miracle of miracles, they turned out perfect! Thank you again for your help. I love that your recipes are tried and true (if you just follow the directions – ha!).
Thanks so much for sharing your experience with this recipe, Linda! It’s so HELPFUL for others who might have the same thought that you did about the batter being too stiff. So glad they turned out perfectly for you with the recipe proportions, as written!
~jules
Would this recipe work with the breakfast biscuit mix?
Hi Marilyn, it will, just make sure to measure using 140 grams/cup with that blend instead.
~jules
Sometimes I make my own flour blend without xantham gum which I am unable to digest. I would like to use psyllium husk powder, how much should I add?
Thank you,
Leta
Hi Leta, check out this article for my recommendations on making your own gluten free flour blend.
~jules
I made these a week ago (and forgot to comment – I sorry). They were delicious. No pictures were taken!
So happy that these gluten free English Muffins turned out so well for you, Gail! Thanks so much for taking the time to let me know!
~jules
I am POSSESSED by these English muffins. Directions are easy, understandable and THE REAL DEAL!!
And, I daresay, you have MASTERED this gluten free English Muffins recipe!! WOW! Thanks so much for sharing your drool-worthy photo! Now I’m off to make English Muffins again!!
~jules
If you are using the stovetop method, how many portions do you divide the dough into?