Jules’ Gluten Free English Muffins or Popovers

Gluten Free English Muffins

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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.

Gluten Free English Muffins 2

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!

Gluten Free English Muffins

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!

Gluten Free English Muffins in Popover Trays
Bake in popover trays and each popover slices into 3 English Muffins!

 

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!

gluten free english muffin slice and full

 

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

Joy's Gluten Free English Muffins made with stove-top technique.
Joy’s Gluten Free English Muffins made with stove-top technique.

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.

Gluten Free English Muffins

How will you make this delicious recipe first?

Yield: 30 English Muffins

Jules’ Gluten Free English Muffins or Popovers

Gluten Free English Muffins

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!

Prep Time 20 minutes
Cook Time 20 minutes
Additional Time 30 minutes
Total Time 1 hour 10 minutes

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® Instant 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.

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/pan 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.

Alternatively, 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.

If using oven/pan method, preheat oven to 350º F static or 325º F convection (reduce bake time with convection).

Bake raised muffins for 20 minutes, or until they are cooked through and are light brown.

Slice with a serrated bread knife 2 times each to make into English Muffins, just perfect for toasting! Makes 9-10 popover buns (equals ~30 individual muffins).

If using stovetop or griddle method, I like to sprinkle gluten free corn meal on the griddle first; no oil is necessary unless your griddle is not a non-stick one.

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.

Nutrition Information

Yield

30

Serving Size

1

Amount Per Serving Calories 35Total Fat 3gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 2gCholesterol 0mgSodium 54mgCarbohydrates 2gFiber 0gSugar 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.

Did you make this recipe?

Please leave a comment (and maybe even a picture!) below or share a photo on Instagram! Be sure to tag me! @gfJules

I hope you love this recipe as much as we do!

Pin it for later!

Homemade Gluten Free English Muffins - gluten free and dairy free. So easy, you'll always want to have these around!

Homemade Gluten Free English Muffins - gluten-free and dairy-free. So easy, you'll always want to have these around! | gfJules.com

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  1. These are hard to stop eating. Just like the flour version, they are absolutely delicious as they come off the griddle, and the texture has plenty of nooks and crannies for holding whatever you might put on them. I had to use a different gf flour that I had on hand, and they came out a bit sticky, but a bit of rice flour dusted on my hands helped control the stickiness. I rolled these in cornmeal and flattened them before I left them to rise. They are not sticking to the pan at all, and I’m looking forward to being able to have English muffins once again! Thanks for a great recipe.

    Reply
    • So glad you loved the recipe, Bets! Thanks for taking the time to leave a review!!! I hope one day you can try it with my gfJules Flour, as I know you’ll love the texture and lack of stickiness even more! Next time, if you don’t have my gfJules Flour, use a starch instead of rice flour to help prevent the dough from sticking; you may find that works even better without leaving any gritty residue on the outside! Luckily with English Muffins, grittiness on the outside is ok, but other recipes might not be so nice. Happy baking!
      ~jules

      Reply
  2. Beware what printer you use to print the recipe! My printer cut off the 1 from the 1 1/4 C water. Needless to say I knew there was something terribly wrong but didn’t figure it out until it was too late. Also, “Whisk together dry ingredients” does not include the 3T sugar, as that goes in with the egg whites & oil.

    Reply
    • oh dear! That would be a huge difference, Linny! Did you click on the “Print Recipe” button or did you just use your printer’s print page feature? That would make a difference in the layout, as well. I’m so glad you know went wrong for next time, as this recipe is definitely worth making!!! I hope it works out for you with the full amount of water next time!
      ~jules

      Reply
    • Hi Laura, I think I’d do it the other way around, actually. Having not tried it either way myself, my first instinct would be to brown them at the end on the griddle. If you give it a go one way or the other before I get a chance, please come back and let me know how it went!
      ~jules

      Reply
  3. Jules I love all your recipes. I used the frying method, freeze, toast then smear with almond butter and raspberry jam. Next up I want to try a sourdough version. Could you share how I could adjust the gfJules flour or liquid accordingly?

    Reply
    • Hi Shan, I’m so glad to hear you’re loving this gluten free English Muffins recipe, Shan! To make a sourdough version you’d first need to make the gluten free sourdough starter. Once you have that active, you’d just substitute a portion of the water ingredient here (1/4 – 1/2 cup, usually) with the sourdough starter instead. Play with it to get the flavor and texture to where you like it and keep good recipe notes! Let me know what you work out and have fun!
      ~jules

      Reply
  4. Please bear with me, I’m new… I read your article on types of yeast, since there’s a shortage of yeast and I can only find “instant” in the stores. You say that Quick Rise, Rapid Rise, Fast Rise, Instant Dry and Bread Machine Yeast are all basically the same,
    in that they are more finely granulated and don’t need to be dissolved in water to become hydrated before mixing. However, in this recipe you are adding warm water, sugar and quick rise yeast, which makes me think it is being proofed. Can you explain why this is necessary? Thanks Much!

    Reply
    • Hi Linda – I’m so sorry I’m only now seeing your question!!!
      Because we’re proofing according to the method outlined in this recipe, the best yeast to use is regular instant yeast. You CAN skip the proofing here and use rapid rise/quick rise yeast instead and just add it to the dry ingredients without proofing though. You can get away with that in a lot of gluten free bread recipes. I hope that makes sense! If you are following the directions as written in this recipe though, it does specify a proofing step that works best with regular instant, not quick rise, yeast.
      ~jules

      Reply
  5. Hello,
    I just wanted to comment/clarify on the egg whites in the recipe. I watched the video, I thought for sure you used the whole egg, but the recipe calls for just the whites. I’m getting started- think I’ll use just the whites as it calls for, but thought I’d clarify for the sake of clearing up confusion.

    Thanks!

    Reply
  6. Any recommendations for making without egg whites? I’m vegan and I would rather keep a plain flavor, rather than adding pumpkin as others suggested.

    Reply
    • You are very welcome, Candace! I haven’t tried this recipe as a loaf – wow! What an idea! If you try it before I do, please let me know how it turns out!
      ~jules

      Reply
      • I made your English muffins as a loaf in my Cuisinart CBK-110 yesterday with your all purpose flour. Your flour is luscious! It is delicious! It’s the best gluten free bread I’ve had ever. The CBK-110 had as usual trouble mixing so I had to help it along the whole time by adding a lot more club soda but it turned out better than I could imagine. The CBC-110 has no trouble with gluten bread. Just set it and forget it. But there’s something with the gluten free recipes that makes it struggle. It came out almost to the top of the pan. It’s crunchy and easy to slice thinner slices. I made toast this morning and a grilled cheese for dinner – both were delicious! I used the gluten free program, 1 1/2 pound with medium crust. I’m not a baker so I am quite proud of myself. Do you think I should add more club soda at the beginning? Not sure how much I put in maybe 3/4 cup or more.

        Reply
        • Well for someone who says they’re not a baker Candace, I’d say you sure play one well on tv! I love that my gfJules Flour helps everyone be a bit better at baking and feel confident enough to try experiments like these!
          Brilliant of you to monitor it and add more liquid to help it along. If you added 3/4 cup more (ish) and it worked well, next time I would add 2/3 cup more at the beginning and then keep an eye on it to see if you need to add the remaining 1 1/2 Tbs. of liquid, just so you’re sure of the amount. Then WRITE IT DOWN and make that YOUR new recipe! Every bread machine is a bit different, but if you look at the small blade at the bottom of the pan and imagine that it’s doing all the mixing, it’s easy to see why it wouldn’t do a great job, particularly if the dough is thick. I usually help mine along with a rubber spatula at some point along the way, so it’s good that you were already doing that. I can’t wait to go try Candace’s bread recipe in my bread machine! 🙂

          Reply
  7. My dough always comes out too sticky. I can hardly work with it. Should I add flour? I follow the recipe but for some reason it is very sticky? They taste good but are hard to work with. Thanks for your help. Nancy

    Reply
    • Hi Nancy – are you using my gfJules Flour with this recipe? Any other substitutions? Do they turn out well once baked, just that dough is super sticky?
      ~jules

      Reply
    • Hi Amy – I love the way you’re thinking! Are you needing to make egg-free or just want some pumpkin flavoring? If you can do eggs, I’d leave the whites in and sub pumpkin in for the oil called for instead. Let me know how it goes!
      ~jules

      Reply
      • Thanks Jules for the info! Baked these yesterday. Added chocolate chips to half the batch! As my little one is allergic to egg, I replaced the egg with the pumpkin puree. They taste great! Only problem I had was they “fell” when they cooled — not sure if b/c I turned them over as soon as I took them out of the oven so they didn’t brown too much on bottom or if the pumpkin made them too heavy. Thoughts? Next time I will add pumpkin pie spice for more pumpkin taste and not turn them as they looked beautiful before turning. Served with homemade pumpkin cream cheese spread…soooooo good!

        Reply
  8. Is there any milk products in your flour blends? I am lactose and gluten free and before I place an order, I wan’t to ask you about milk products.
    Thanks you

    Reply
    • Hi Renae, there are no milk products in my products; I’m also lactose intolerant and have celiac, so you’re covered with my products! Happy baking!
      ~jules

      Reply
  9. I made these yesterday, and followed the instructions to a t. They came out undercooked and gummy, and fell flat. What did I do wrong??? The flavor was good but the texture was awful.

    Reply
    • Hi Sarah, I’m sorry to hear they didn’t turn out for you (although I’m glad they at least tasted good!). Did you use my flour? Any other ingredient substitutions like egg? What kind of pan did you use and do you bake at high altitude? If they fell flat, I would also encourage you to check your leavening agents – baking powder needs to be replaced after 2-3 months of being opened, and after the expiration date, of course; yeast packets can also go bad. Did you use rapid rise yeast or regular instant yeast which takes longer to rise? One last question: did you measure your flour by weight or by volume? Sometimes measuring in a cup can be off a bit and result in too much or too little flour which can also through a recipe off. For future reference, if you have a kitchen scale, one cup of my flour should weight 135 grams.
      Let me know a little more info and I’ll do what I can to help you get this recipe right next time!
      ~jules

      Reply
  10. This recipe is great when served immediately. What can I do though once they cool off and become incredibly waxy and hard? While I served them for brunch, I found that it became difficult to chew once cooled.

    Reply
    • Hmmm. Interesting question, Janine. I haven’t experienced that with this recipe. Did you make any ingredient substitutions? One thing about gluten-free breads is that they should cool some before slicing so they don’t smash down and become dense and rubbery by cutting. Once the cell structure has set by the bread cooling, this problem usually goes away. Maybe with the issue you’re describing you should not cut the rolls into individual English muffins until just before serving? It’s possible that they sat out and got dry on the brunch table. Also make sure not to over-cook them, as that will make any bread harder. I hope one of these ideas helps!
      ~jules

      Reply
  11. Jules, I wanted you to know that I just received your flour and english muffin rings and made your english muffin recipe and it was delish!!! I am so excited!! I have ate 3 slices since it has came out of the oven.. I don’t know if this is a good thing or not!! lol :) Thanks for creating such an awesome product!!

    Reply
    • YAY! Stacey, that’s so fantastic to hear! I can’t wait for you to try more recipes, but at least you already have a winner! Thanks for letting me know!

      Reply
  12. Well, Jules did it again. We’re new to this site but since we’ve been using Jules APF our success rate at producing great gluten free products has been phenomenal. We just made some almond butter and some almond macaroon cookies that rival any regular gluten flour product. My daughter is visiting and we’ve been baking up a storm. This morning we decided to have some egg McMuffins. So we went to Jules treasure chest of recipes and lo and behold she has one. We were bit perplexed to see the instructions place them in a muffin cup as if anything we were looking for larger English Muffins(sandwich size) The second thing that perplexed me was (what I felt) was a size-able amount of sugar. As always the first time we try any recipe we make it exactly as directed. After we see what we get we modify anything that isn’t quite to my honey’s taste. Surprisingly enough the muffins came out perfect honestly. We did not place them in muffin tins however. The batter was stiff enough to place on a couple of silicone baking sheets in baking trays (about 13 by 17. We put four 3.5″ to 4 inch mounds about 3/4″ to 1 inch thick on each sheet about sandwich size, put them on top of some oven baking pans on top of the coal stove that we’re boiling down some maple sap for syrup. It’s warm enough but not too hot to allow them to rise nicely. After 30 minutes we put them in the oven at 350 F, rotate the pans, for about 20 minutes and when they are lightly browned remove them. We then split them, put them under the broiler to toast them to perfection. It beats toaster toasting hands down. Add one fried broken yolk egg, one slice of bacon, one slice of American cheese and Voila, instant Egg McMuffin to die for.We just ordered a new toaster one hopefully that does have a bagel function that works and not turn out black muffins and bagels on the cooked side. Well both my honey and my daughter said they were fabulous. I am so happy and so looking forward to trying as many of Jules recipes as possible so our ladies can get some sense of enjoying all the foods they miss and then some. Today we’re making a garlic biscuit to go with our lobster dinner and some more almond macaroons as everyone is crazy about them. We honestly have never tasted anything as good to compare with our new gluten free almond macaroon.
    (then we wax mama’s wood floors, she loves shiny wood floors)I’m 81 and retired so we have plenty of time on our hands. Now back to Jules recipe list for another great recipe for biscuits.

    Reply
    • Wow, Joseph, that’s quite a story! When your family has a craving for something, I’m so glad that you stop at nothing to satisfy it! I’m also thrilled that my flour and recipes have been put to such great use! I love the directions you give for making them toasted and making the perfect McMuffin! Thank you so much for taking the time to share! Can’t wait to hear about all your other baking adventures! :)

      Reply
  13. Could you tell me if I used egg substitute your English muffins recipe will come out. I am a vegan and don’t use eggs/dairy.
    I usually used Ener-G egg substitute.

    Also do you have a recipe in one of your books for your all purpose flour? Or is it only available by purchasing it? I bought the sample of the flour and really liked it.

    Thanks
    Bless you for all you do.

    Reply
    • Thanks so much, Renee! About the egg sub in this recipe, definitely try the Ener-G — mix for egg whites, though, not whole eggs; I have used a couple other egg white replacer recipes in this recipe with success (they are in my Free for All Cooking cookbook, by the way, as is an easily modifiable recipe for all purpose gluten-free flour, should you choose to make your own, just be sure each ingredient is certified gluten-free). Enjoy the recipe – it’s a great one, even vegan!!

      Reply
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