Dairy Free Gluten Free English Muffins

Total time1 hr 55 min

Prep time25 min

Cook time30 min

These fork-split English muffins get their signature nooks and crannies from a thick, bubbly batter that rises until puffy before it ever hits the griddle. A gluten free flour blend, tapioca starch, and a touch of xanthan gum give the crumb real structure, while cornmeal-dusted rings keep each muffin perfectly round with those classic crisp edges. Cooked low and slow under a lid, they turn deep golden on both sides and firm enough to lift straight out of the rings. Split one open with a fork while it's still warm and you'll get that irresistible tear-away texture, ready for whatever you pile on top. It's a solid pick for a dairy free breakfast rotation, and easy to make a double batch of for busy mornings.

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Ingredients

8 servings

For the dough

1 cup warm milk (110°f / 43°c)
Silk Original Soymilk, Gluten Free Silk Organic Unsweet Soy Milk - 64 fl oz Westsoy Soymilk Unsweetened Original - 64 Fl. Oz.West Life Organic Unsweetened Plain Soymilk, 32 fl oz West Life Organic Soymilk Plain
See all
Chef's tip
Use plain, unsweetened soy milk, measured 1:1. It's one of the most reliable milk swaps and works in sauces, custards, and baked goods. For hot or acidic drinks, a barista-style soy milk resists curdling.
2 ¼ tsp active dry yeast (1 standard packet)
1 tsp granulated sugar
2 cups gluten free flour blend
½ cup tapioca starch
1 tsp xanthan gum
1 tsp baking powder
1 tsp salt
1 large egg, room temperature
2 tbsp unsalted butter, melted and cooled
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
1 tsp apple cider vinegar

For cooking

2 tbsp fine cornmeal, for dusting
1 tbsp unsalted butter, for the griddle
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.

Instructions

1
Combine the warm milk, yeast, and sugar in a small bowl and stir briefly. Let stand for 5–8 minutes, until the surface is foamy and the mixture smells yeasty — if it does not foam, the yeast is inactive and should be replaced before continuing.
2
Whisk together the gluten free flour blend, tapioca starch, xanthan gum, baking powder, and salt in the bowl of a stand mixer (or a large mixing bowl if using a hand mixer).

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