Gluten Free English Muffins
Homemade English muffins have always felt like a weekend luxury, and this griddle-cooked version delivers every bit of that toasty, nook-filled magic without a trace of wheat. A blend of gluten free flour, tapioca starch, and xanthan gum works together to mimic the structure that traditional dough gets from gluten, while apple cider vinegar and a proper yeast proof add depth and lift. The batter is intentionally thick and sticky — wetter than anything you'd knead — so don't be alarmed when it doesn't look like a conventional dough, because that texture is exactly what creates the open, chewy crumb inside. Low-and-slow cooking on a cornmeal-dusted griddle builds that signature golden crust on both sides, and the fork-split finish tears open all those gorgeous nooks that hold butter and jam so well. Each batch makes 8 muffins, so you'll have plenty to toast through the week or stash in the freezer for busy mornings. Store-bought options in this category can be hit-or-miss on texture and often come with cross-contamination concerns, making a from-scratch batch like this one genuinely worth the effort.
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Learn more →Ingredients
8 servings
For the dough
- 1 cup warm milk (110°f / 43°c)
- 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
- 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).
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