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    You are in: Home / Recipes / Gluten Free English Muffins Recipe
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    Gluten Free English Muffins

    Gluten Free English Muffins. Photo by PaulaG

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    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    30 mins

    20 mins

    PaulaG's Note:

    It is nice to know that you can make English Muffins that are gluten free and delicious. These toast up very nicely. They freeze well and make a delicious breakfast treat.

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    Units: US | Metric


    1. 1
      In a small bowl or 2 cup measuring cup combine the warm water, sugar and yeast. Allow to stand for a few minutes to get bubbly.
    2. 2
      Measure the flour blend, buckwheat flour, milk powder, salt and xanthan gum into the bowl of a food processor. Pulse several times to combine.
    3. 3
      Add the shortening and pulse several times until the shortening is evenly distributed. Add in honey and beaten egg. Slowly add in water until mixture is wet. It should be the consistency of a thick muffin batter.
    4. 4
      Preheat oven to 350 degrees. Spray English muffin rings with a non-stick cooking spray, pour a small amount of additional flour blend in to a bowl and dip the prepared muffin rings in to flour lightly.
    5. 5
      Place the prepared rings on a cookie sheet that has been lined with parchment paper or baking mat. Scoop dough mixture into rings. With with the back of a spoon, lightly smooth the tops of the dough. Allow to rest in a warm place for 15 minutes.
    6. 6
      Put cookie sheet into oven and bake 10 minutes. With a spatula, gently flip rings and continue to cook for an additional 10 to 15 minutes. Turning them will prevent them from rising above the rings and produce better formed and more evenly cooked muffins.
    7. 7
      Split with fork and serve warm or wrap individually, bag and place in freezer. Defrost and toast to desired crispness.

    Ratings & Reviews:

    • on September 02, 2011


      I'm a fairly seasoned GF baker in some ways by now, but this was my first go at english muffins (GF or non-GF) and my first use of Buckwheat flour - I was utterly impressed with the texture/taste and their overall quality, thank you for posting the recipe! I did not have Pamela's baking mix so I used a High Fiber Blend recipe from Living Without Magazine form the 2 1/4 cup GF flour was a combo of sorghum flour, br. rice flour, corn starch, and a bit of salt and x. gum. In using it, i still used the salt and x. gum you called for since it was such a minimal amt. in the "blend" i'd made, figured Pamela's baking mix had extra "stuff" like that in it too. Thanks again!

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    • on January 04, 2011


      This was my first try at a gluten free yeast recipe and it was a success! I used King Arthur Gluten Free (all-purpose) flour. It was straight forward to mix up the batter, and I used a greased measuring cup to fill the pan. I baked in a muffin top pan (King Arthur) and it made for nicely shaped muffins. I couldn't resist eating one directly out of the oven (was really testing to see if they were done and...) The muffins had nice spongy-looking air holes in them, and I was delighted to find the taste similar to whole wheat. I enjoyed them untoasted, too. This passed the test of two of my "gluten eaters" in my family, too! Thanks Paula, for giving me the confidence to try more gluten free baking.

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    Nutritional Facts for Gluten Free English Muffins

    Serving Size: 1 (718 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 205.5
    Calories from Fat 98
    Total Fat 10.9 g
    Saturated Fat 3.1 g
    Cholesterol 24.2 mg
    Sodium 330.6 mg
    Total Carbohydrate 23.5 g
    Dietary Fiber 2.2 g
    Sugars 10.1 g
    Protein 5.5 g

    The following items or measurements are not included:

    gluten-free flour

    xanthan gum

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