Eggless Gluten Free English Muffins

Total time1 hr 55 min

Prep time25 min

Cook time30 min

These griddle-cooked muffins get their signature nooks and crannies from a thick, bubbly batter built on a gluten free flour blend, tapioca starch, and xanthan gum, with warm milk and active yeast doing the real lifting. A touch of baking powder and a splash of apple cider vinegar give the crumb its lift and tang, while melted butter folds in for richness before the batter rests until puffy and full of little air pockets. Cooked low and slow in cornmeal-dusted rings, each muffin develops a golden, craggy crust outside and a tender, split-friendly interior inside. Forking them open instead of slicing keeps all those signature crannies intact, perfect for soaking up butter or jam. It's a solid pick for an Egg Free breakfast spread, toasted and ready for whatever you pile on top.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

8 servings

For the dough

1 cup warm milk (110°f / 43°c)
Horizon Organic Whole High Vitamin D Milk - 0.5 Gallon Horizon Organic 2% Reduced Fat High Vitamin D Milk - 0.5 Gallon Horizon Organic Whole DHA Omega-3 Milk - 0.5 Gallon Horizon Organic 2% Reduced Fat DHA Omega 3 Milk - 0.5 Gallon a2 Milk 2% Reduced Fat Milk
See all
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
Chef's tip
For each egg, mix 1 tbsp ground flaxseed with 3 tbsp water and let it sit until it thickens. It holds ingredients together but won't make things rise - best in pancakes, muffins, and cookies.
2 tbsp unsalted butter, melted and cooled
1 tsp apple cider vinegar

For cooking

2 tbsp fine cornmeal, for dusting
1 tbsp unsalted butter, for the griddle

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).

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!