Vegan 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 wonderfully sticky, batter-like dough that's impossible to knead — and that's exactly the point. A gluten free flour blend, tapioca starch, and xanthan gum work together for structure, while a foamy yeast mixture and a splash of apple cider vinegar give the crumb its lift and characteristic tang. Portioned into rings and dusted with cornmeal, the batter puffs up during a slow, covered griddle cook, developing a craggy top and deep golden crust on both sides. Once cooled and fork-split (never cut, if you want those airy pockets intact), they're ready for toasting and piling high with your favorite spreads. It's a solid pick for a vegan breakfast rotation, especially if you miss the ritual of a proper toasted English muffin. Make a double batch — they freeze beautifully and toast up straight from frozen.

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Ingredients

8 servings

For the dough

1 cup warm milk (110°f / 43°c)
Westsoy Soymilk Unsweetened Original - 64 Fl. Oz.West Life Organic Unsweetened Plain Soymilk, 32 fl oz West Life Organic Soymilk Plain Eden Foods Organic Edensoy Original Soymilk, 32 fl oz Eden Foods Organic Unsweetened Soymilk, 32 fl oz
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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
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
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
Chef's tip
Choose fine cornmeal when a smooth texture matters.
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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