Easy Gluten-Free English Muffins (Dairy-Free)

Soft and chewy, these delicious gluten-free English muffins are crusty on the outside, with a holely crumb on the inside, making them perfect for spreading with butter and jam, or eaten as a base for eggs benedict. Totally dairy-free too!

Want to save this recipe?

Enter your email & I’ll send it to your inbox. Plus, get great new recipes from me every week!

Email *

Save This!

Delicious English Muffins – Without the Gluten!

When I was a kid, I loved going to McDonald’s for the Big Breakfast – the one that came with eggs, sausages and English muffins. Spreading the English muffins with butter and topping it with eggs and sausages felt divine.

However, traditional English muffins are usually made with wheat flour, and hence are not gluten-free (and not safe for those who are Celiac or gluten-intolerant).

To recreate that Big Breakfast experience, I’m sharing a recipe for these homemade English muffins that are totally gluten-free and dairy-free too!

With the characteristically hard, crusty exterior, and a soft and tender inside (with plenty of nooks in the holey crumb catch melted butter), you’ll be sure to love these!

Ingredients You’ll Need:

Here’s a visual overview of the ingredients needed in this gluten-free English muffins recipe.

(For exact measurements, please scroll down to the printable recipe card at the bottom of this post.)

Recipe Notes + Substitutions:

• Whole Psyllium Husk: I used 4 tablespoons of whole psyllium husk, but you can also substitute it with 2 tablespoons of psyllium husk powder if that’s what you have.
• Warm Water: Make sure that the warm water is between 105F to 115F (this is because the yeast requires warmth to be activated, but if the water is too hot, the high heat will kill the yeast).
• Tapioca Starch: You can substitute tapioca starch (also known as tapioca flour) with equal amounts of cornstarch, arrowroot starch or potato starch.
• Millet Flour: If you don’t have millet flour, you can also use brown rice flour in equal quantities.
• Sorghum Flour: If you don’t have sorghum flour, you may also substitute it with buckwheat flour in equal quantities.
• Sugar: The sugar is “food” for the yeast to feed on so it creates the air bubbles that helps the dough to rise. I used white sugar, but cane sugar or light brown sugar will work too.
• Yeast: I recommend using instant yeast as it doesn’t need to be be pre-activated so you can mix it directly with the dry ingredients. Alternatively, if you use rapid rise yeast, make sure to activate the yeast in a separate bowl (by mixing the yeast with the warm water and sugar, mixing and then let it sit for 5 minute until foamy) before mixing the yeast mixture with the rest of the ingredients.
• Milk: I like using an unsweetened version of my homemade almond milk. You may also use another unsweetened non-dairy milk (such as cashew milk, rice milk, soy milk, oat milk, etc). If you are not lactose-intolerant, go ahead and use regular milk instead.
• Oil: I like using sunflower oil because I always have a bottle of sunflower oil on hand. However, feel free to use other types of vegetable oil instead (such as olive oil, avocado oil, corn oil, etc).
• Apple Cider Vinegar: If you don’t have apple cider vinegar, you may also use white wine vinegar instead.
• Cornmeal: Traditional English muffins are typically sprinkled and dusted with cornmeal to prevent the dough from sticking to the surface of the griddle or the skillet, and minimizes direct contact between the heat source and the dough exterior. Make sure you don’t leave it out.

How to Make Gluten-Free English Muffins (Step by Step):

Prepare Psyllium Gel

Prepare Psyllium Gel: In a medium sized bowl, pour in 1 ½ cups of lukewarm water then mix in whole psyllium husk and stir. Set the bowl aside and you’ll see that a gel will form after 30 seconds.

Add Milk, Oil and ACV to Gel: Pour the almond milk, sunflower oil and apple cider vinegar into the bowl with the psyllium gel and mix well.

Prepare Gluten-Free English Muffin Dough

Whisk Dry Ingredients: While the psyllium gel is forming in a separate large mixing bowl. Add to a bowl of a stand mixer, tapioca starch, millet flour, sorghum, sugar, yeast and salt. Whisk to combine all ingredients.

Mix Wet Ingredients and Dry Ingredients to Get Dough: Make a well in the center of the dry ingredients then pour the gel mixture into the center. Using the dough hook attachment, mix on low speed to combine all ingredients. Scraping the sides of the bowl occasionally until all ingredients are incorporated. Gradually increase the mixing speed and mix until the dough comes together. Final dough should look smooth and stay together. It will be somewhat sticky.

Cut Dough into Equal Pieces

Shape Dough into Round Disc: Shape the dough into a ball and place on a lightly floured surface with millet flour.

Cut Dough into Equal Portions: Cut the English muffin bread dough into 8 equal portions.

Shape Dough into Circles and Let Rise

Shape Dough into Balls: Lightly dust a sheet pan with cornmeal. Roll each cut portion of the English muffin dough into balls and place the dough balls onto the baking sheet giving as much space between dough balls as you can. Lightly flatten each ball using fingertips, (each ball should be about 1 ¼-inch thick) then sprinkle the tops with cornmeal.

Let Dough Rise: Cover with plastic wrap and set in a warm place to rise for 1 hour or until doubled in size (note that the rising time will depend on the humidity, room temperature and season where you live. On a hot and humid summer day, the dough will rise faster than on a dry and cold winter day.)

Cook Until Golden Brown

Cook Until Golden Brown: Heat a large cast iron skillet or a non-stick pan on medium-low heat. Once the skillet is hot, place as many English muffins in the skillet leaving a little space between them.  (I can cook 4 at one time in a 12-inch skillet.) Cook the dough for 11-12 minutes until golden brown uncovered, then flip and continue to cook on the second side for another 11 or 12 minutes.

Let Cool Before Serving: Place the freshly cooked gf English muffins on a kitchen towel or wire rack and allow them to cool before cutting and serving (very important!).

Dish by Dish Tips:

• Storing: To store, place the cooled gluten-free English muffins in an airtight container and store for up to 3 days. Reheat in the oven or toaster before serving.
• Freezing: To freeze, place the English muffins in a freezer-safe container and freeze for up to 2 months. Reheat in the oven until warm before serving.
• Use English Muffin Rings: If you prefer to prevent the dough from spreading out too much, you can use English muffin rings to keep them in the shape and size you want.

Other Gluten-Free Bread Recipes to Bake:

P.S. If you try this recipe, I’d love for you to leave a star rating below, and/or a review in the comment section further down the page. I always appreciate your feedback. Be sure to check out my entire Recipe Index for all the recipes on the blog. You can also follow me on Pinterest, Facebook or Instagram! Sign up for my Email List to get fresh recipes in your inbox each week!

Print

Easy Gluten-Free English Muffins (Dairy-Free)

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

• Author: Felicia Lim
• Total Time: 2 hours 15 minutes
• Yield: 8 servings 1x
• Diet: Gluten Free

Print Recipe

Pin Recipe

Description

Soft and chewy, these delicious gluten-free English muffins are crusty on the outside, with a holely crumb on the inside, making them perfect for spreading with butter and jam, or eaten with sausage and eggs. Totally dairy-free too!

---

Ingredients

Units USM Scale 1x2x3x

• 4 tablespoons whole psyllium husk
• 1 1/2 cups warm water (between 105 – 115F)
• 1 1/3 cup + 1 tablespoon tapioca starch
• 1 cup millet flour
• 1 cup sorghum flour
• 2 tablespoons sugar
• 2 1/4 teaspoons instant yeast
• 1/2 teaspoon salt
• 1/2 cup unsweetened almond milk
• 1 1/2 tablespoons sunflower oil
• 2 teaspoons apple cider vinegar
• 2 tablespoons cornmeal for dusting

Cook Mode Prevent your screen from going dark

---

Instructions

1. Prepare Psyllium Gel: In a medium sized bowl, pour in 1 ½ cups of lukewarm water then mix in whole psyllium husk and stir. Set the bowl aside and you’ll see that a gel will form after 30 seconds.
2. Add Milk, Oil and ACV to Gel: Pour the almond milk, sunflower oil and apple cider vinegar into the bowl with the psyllium gel and mix well.
3. Whisk Dry Ingredients: While the psyllium gel is forming in a separate bowl. Add to a bowl of a stand mixer, tapioca starch, millet flour, sorghum, sugar, yeast and salt. Whisk to combine all ingredients.
4. Mix Wet and Dry Ingredients to Get Dough: Make a well in the center of the dry ingredients then pour the gel mixture into the center. Using the dough hook attachment, mix on low speed to combine all ingredients. Scraping the sides of the bowl occasionally until all ingredients are incorporated. Gradually increase the mixing speed and mix until the dough comes together. Final dough should look smooth and stay together. It will be somewhat sticky.  Mixing will take 2-3 minutes. (If you don’t have a stand mixer, use your hands to knead the dough until all the ingredients are evenly corporated and you get a smooth dough. Make sure to use a spatula to scrape any dough from the sides and to prevent any parts of dry flour. The dough will be slightly sticky and that’s perfectly fine. Do NOT add any extra flour as that will result in a dense and dry final texture.)
5. Shape Dough into Round Disc: Shape the dough into a ball and place on a lightly floured surface with millet flour.
6. Cut Dough into Equal Portions: Cut the dough into 8 equal portions.
7. Shape Dough into Balls: Lightly dust a sheet pan with cornmeal. Roll each cut portion of the English muffin dough into balls and place the dough balls onto the baking sheet giving as much space between dough balls as you can. Lightly flatten each ball using fingertips, (each ball should be about 1 ¼-inch thick) then sprinkle the tops with cornmeal.
8. Let Dough Rise: Cover with plastic wrap and set in a warm place to rise for 1 hour or until doubled in size (note that the rising time will depend on the humidity, room temperature and season where you live. On a hot and humid summer day, the dough will rise faster than on a dry and cold winter day.)
9. Cook until Golden Brown: Heat a large cast iron skillet on medium-low heat. Once the skillet is hot, place as many English muffins in the skillet leaving a little space between them.  (I can cook 4 at one time in a 12-inch skillet.) Cook the dough for 11-12 minutes until golden brown uncovered, then flip and continue to cook for another 11 or 12 minutes. Turn the heat down if you see that the sides are getting too dark. It’s important that you cook the English muffins slowly over low heat to ensure they’re cooked through evenly.
10. Let Cool Before Serving: Place the freshly cooked English muffins on a kitchen towel or wire rack and allow them to cool before cutting and serving (very important!). If you cut into them while they are still too warm, they will be stickier on the inside.

Notes

Whole Psyllium Husk: I used 4 tablespoons of whole psyllium husk, but you can also substitute it with 2 tablespoons of psyllium husk powder if that’s what you have.

Warm Water: Make sure that the warm water is between 105F to 115F (this is because the yeast requires warmth to be activated, but if the water is too hot, the high heat will kill the yeast).

Tapioca Starch: You can substitute tapioca starch (also known as tapioca flour) with equal amounts of cornstarch, arrowroot starch or potato starch.

Millet Flour: If you don’t have millet flour, you can also use brown rice flour in equal quantities.

Sorghum Flour: If you don’t have sorghum flour, you may also substitute it with buckwheat flour in equal quantities.

Sugar: The sugar is “food” for the yeast to feed on so it creates the air bubbles that helps the dough to rise. I used white sugar, but cane sugar or light brown sugar will work too.

Yeast: I recommend using instant yeast as it doesn’t need to be be pre-activated so you can mix it directly with the dry ingredients. Alternatively, if you use rapid rise yeast, make sure to activate the yeast in a separate bowl (by mixing the yeast with the warm water and sugar, mixing and then let it sit for 5 minute until foamy) before mixing it with the rest of the ingredients.

Milk: I like using an unsweetened version of my homemade almond milk. You may also use another unsweetened non-dairy milk (such as cashew milk, rice milk, soy milk, oat milk, etc). If you are not lactose-intolerant, go ahead and use regular milk instead.

Oil: I like using sunflower oil because I always have a bottle of sunflower oil on hand. However, feel free to use other types of vegetable oil instead (such as olive oil, avocado oil, corn oil, etc).

Apple Cider Vinegar: If you don’t have apple cider vinegar, you may also use white wine vinegar instead.

Cornmeal: Traditional English muffins are typically sprinkled and dusted with cornmeal to prevent the dough from sticking to the surface of the griddle or the skillet, and minimizes direct contact between the heat source and the dough exterior. Make sure you don’t leave it out.

Storing: To store, place the cooled gluten-free English muffins in an airtight container and store for up to 3 days. Reheat in the oven or toaster before serving.

Freezing: To freeze, place the English muffins in a freezer-safe container and freeze for up to 2 months. Reheat in the oven until warm before serving.

• Prep Time: 30 mins
• Rising Time: 1 hour
• Cook Time: 45 mins
• Category: Bread
• Method: Stovetop
• Cuisine: American