Low FODMAP Gluten Free English Muffins

Total time1 hr 55 min

Prep time25 min

Cook time30 min

These golden, craggy English muffins are built for the low FODMAP kitchen, with a gluten free flour blend and tapioca starch giving the crumb that classic light, airy structure without any wheat in sight. Xanthan gum steps in to hold everything together, so the batter rises into a puffy, bubbly dough that spoons neatly into rings instead of needing a hands-on knead. A touch of apple cider vinegar and a full egg add lift and richness, while a dusting of cornmeal on the griddle gives every muffin that signature crackly, cornmeal-flecked exterior. Cooked low and slow under a lid, they develop a deep golden crust on both sides and turn tender and steamy inside — perfect for forking open into all those nooks and crannies. Split, toasted, and buttered, they're a genuinely satisfying stand-in for the bakery version, and a solid addition to a low FODMAP breakfast rotation.

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Ingredients

8 servings

For the dough

1 cup warm milk (110°f / 43°c)
Lactaid 2% Reduced Fat Lactose Free Milk Lactaid Lactose Free Whole Milk Half Gallon Lactaid 1% Lowfat Milk, Lactose Free Lactaid Lactose Free Whole Milk 96 fl oz Lactaid 2% Reduced Fat Milk 100% Lactose Free
See all
Chef's tip
Lactose-free milk works 1:1 in cooking and baking and tastes slightly sweeter.
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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