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Gluten-Free English Muffins Recipe

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4.2 from 15 reviews

These Gluten-Free English Muffins are a delicious homemade alternative to store-bought versions, crafted from a blend of gluten-free flours and chia seeds for a soft, tender texture with a perfectly crusty exterior. Their preparation involves natural yeast fermentation, skillet cooking, and oven finishing, resulting in muffins ideal for toasting and topping with your favorite spreads.

Ingredients

Wet Ingredients

  • 1 cup warm water (divided, 100-110°F / 38-43°C)
  • 1 Tbsp cane sugar (organic for vegan-friendly)
  • 1 ½ tsp active dry yeast
  • 1 Tbsp ground chia seeds
  • 2 tsp avocado oil (for greasing pan)

Dry Ingredients

  • 3/4 cup brown rice flour
  • 1/2 cup tapioca starch (also called tapioca flour)
  • 1/3 cup potato starch (NOT potato flour)
  • 2/3 cup oat flour (divided; certified gluten-free as needed)
  • 1 tsp sea salt
  • 1/4 tsp baking powder
  • 2 Tbsp cornmeal (divided; optional)

Instructions

  1. Bloom the yeast: In a medium mixing bowl, whisk together 3/4 cup (180 ml) of warm water and the cane sugar until dissolved. Add the active dry yeast and let it sit on the counter for 10 minutes until frothy. If it doesn’t foam, start over as the water temperature may have been incorrect or the yeast expired.
  2. Gel with chia seeds and mix dry ingredients: Whisk ground chia seeds into the yeast mixture and let it gel for about 5 minutes. Meanwhile, in a large bowl, whisk brown rice flour, tapioca starch, potato starch, 1/3 cup oat flour, and sea salt together.
  3. Combine wet and dry ingredients: Add the wet mixture to the dry ingredients and stir with a wooden spoon until a thick, dense dough forms. Knead by hand for a few minutes to combine thoroughly. Cover with a clean kitchen towel and let rise in a warm spot for 1 hour.
  4. Add baking powder mixture and rest: Dissolve baking powder in the remaining 1/4 cup warm water. Add this to the risen dough and mix well with a wooden spoon or hand mixer until lumps break down and the dough becomes thick and sticky. Cover and rest again for 30 minutes in a warm place.
  5. Prepare for shaping: Sprinkle 1 Tbsp cornmeal evenly on a baking sheet and preheat the oven to 350°F (176°C). Stir the remaining 1/3 cup oat flour into the dough. If too sticky, add oat flour 1 tsp at a time until manageable. Optionally, refrigerate the dough for up to 12 hours before shaping.
  6. Shape the muffins: Divide dough into 6 even pieces and shape each into a flat round about 3 inches wide and 1/2 inch thick. Place them on the prepared baking sheet and sprinkle the remaining 1 Tbsp cornmeal evenly over the tops.
  7. Cook on stovetop: Heat 1 tsp avocado oil in a cast iron skillet, griddle, or non-stick pan over medium-high heat until shimmering, then reduce to medium. Add as many muffins as fit without crowding. Cook 4-5 minutes until golden on the first side, then flip and cook 3-4 minutes on the other side. Transfer cooked muffins to the baking sheet and repeat with remaining muffins.
  8. Bake to finish: Place the baking sheet with cooked muffins in the oven and bake for 10-15 minutes until the outside is firm, crusty, and muffins sound hollow when tapped.
  9. Cool and serve: Let the muffins cool 10-15 minutes. Use a fork to split them by poking around the edges to pull apart the sections. Serve immediately with jam, butter, or toast for extra crispiness. Store leftovers in an airtight container at room temperature for up to 2 days; reheat in a toaster.

Notes

  • Ensure water temperature for yeast blooming is between 100-110°F (38-43°C) for proper activation.
  • Use ground chia seeds as a natural binder to improve texture and moisture retention.
  • Certified gluten-free oat flour is recommended for those with gluten sensitivities.
  • Cornmeal helps to prevent sticking and adds texture but is optional based on preference.
  • Refrigerating the dough up to 12 hours can improve flavor and make it easier to shape.
  • Cook muffins on medium to prevent burning and ensure even cooking across both sides before finishing in the oven.
  • Splitting the muffins with a fork helps maintain the classic nooks and crannies texture.
  • Store muffins in an airtight container at room temperature; best reheated in a toaster to restore crispness.

Find it online: https://recipefeastful.com/gluten-free-english-muffins-recipe/