gluten free english muffins

The Best Gluten Free English Muffins

These Gluten Free English Muffins have everything you want in a true English muffin - crispy outside and a tender inside. Perfect for toasting or enjoying as-is.
Course bread, Breakfast
Cuisine American
Keyword English muffins, gluten free bread recipes, gluten free recipes
Prep Time 30 minutes
Cook Time 10 minutes
Rise & rest time 55 minutes
Total Time 40 minutes
Servings 8 muffins
Calories 225kcal
Author Christine


  • 234 grams tapioca starch about 2 cups
  • 150 grams light buckwheat flour about 1 cup + 1 tsp.
  • 1 tsp. salt
  • 1 cup milk
  • 3 Tbsp. butter
  • 1 Tbsp. active dry yeast
  • 1 tsp. white sugar
  • 1/3 cup water warmed to room temperature
  • 2 large egg whites


  • In the bowl of a stand mixer, combine the tapioca starch, buckwheat flour and salt. Stir until combined.
  • In a small saucepan, bring the milk and butter to a boil, stirring constantly.
  • Once the mixture is boiling, immediately pour the liquid into the dry ingredients and mix on medium until blended. Allow the mixture to cool for 20 minutes.
  • In the meantime, in a 1 cup measuring cup, combine the water and sugar and mix. Add the yeast. Let the mixture proof for 15 minutes.
  • Add the yeast mixture to the cooled dough and blended until combined.
  • Scrape the dough down in the bowl and cover it with a cloth. Allow it to rise for 30 minutes.
  • Preheat the oven to 350 F and prepare the baking sheet and 8 English muffins rings by greasing them well with butter. Set aside.
  • Once the dough has risen, add the egg whites to the dough and mix again until the mixture is smooth.
  • Preheat a flat bottom skillet and position 3 English muffin rings in the pan.
  • Portion 1/3 cup of batter into each ring and smooth the top slightly. Let cook for 5 minutes. Using a flat spatula, flip the entire muffin and ring over and cook another 5 minutes.
  • Place each cooked muffin on the prepared baking sheet and carefully remove the ring.
  • Once all English muffins are cooked and on the baking sheet, place them in the oven and bake for 10 – 12 minutes.
  • Remove to a wire rack to cool.



  • Cooking these English muffins is along like flipping pancakes, only with a ring around them. Carefully slide the spatula under the muffin, ring and all, and flip it all over.
  • The cooking time will vary depending on your heat - cook them till the bottom is nice and brown.
  • A quick bake in the oven for a few minutes and they'll be ready to eat! 


Calories: 225kcal | Carbohydrates: 42g | Protein: 5g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 13mg | Sodium: 307mg | Potassium: 188mg | Fiber: 2g | Sugar: 3g | Vitamin A: 195IU | Calcium: 46mg | Iron: 1.2mg