These homemade English muffins come together as a thick, sticky batter rather than a traditional kneaded dough, and that's exactly what gives them their signature nooks and crannies once split. Built on a blend of gluten free flour, tapioca starch, and xanthan gum, the batter rises in a warm spot until puffy and bubbly before hitting a cornmeal-dusted griddle. Cooking low and slow inside greased rings gives each muffin a firm, golden crust while the inside stays tender and full of little air pockets, and a quick temperature check ensures they're cooked all the way through. Once cooled, pull them apart with a fork instead of slicing to keep those craggy pockets intact for melting butter or holding onto jam. It's a satisfying weekend baking project, and a genuinely solid option if you're keeping your kitchen wheat free.
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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.
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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