How long does it take to make Gluten-Free English Muffins?

Gluten-Free English Muffins takes about 1 hour 15 minutes total — 30 minutes of prep and 45 minutes of cook time. It serves 4.

Is Gluten-Free English Muffins safe for people with celiac disease?

Yes. This recipe uses only certified gluten-free ingredients and is tested to be safe for people with celiac disease and gluten sensitivity. Always verify that any packaged ingredients carry a certified gluten-free label.

Can I make Gluten-Free English Muffins ahead of time?

Yes — you can prepare the components ahead and assemble before serving. Store prepped ingredients separately in the refrigerator for up to 2 days.

How do I store leftover Gluten-Free English Muffins?

Store leftovers in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze in portions for up to 3 months.

How many servings does this baking recipe make?

This recipe makes 4 servings, with approximately 335 calories per serving. You can scale the ingredient amounts up or down proportionally.

Gluten-Free English Muffins

By the Gluten Free Recipes team · Updated March 6, 2026

Achieve a perfectly craggy and tender interior with these delightful gluten-free English muffins. Their slightly crisp exterior gives way to a soft, airy crumb, making them ideal for toasting and slathering with your favorite toppings.

Hard Gluten-Free Verified gluten free vegetarian

Prep: 30 min Cook: 45 min Total: 75 min Serves: 4

At a glance: This hard baking recipe yields 4 servings in about 1h 15m (30 min prep, 45 min cook). It uses 7 ingredients — including certified gluten-free all-purpose flour blend, xanthan gum, certified gluten-free instant yeast — and walks through 5 steps. Updated March 6, 2026. Browse more baking recipes or return to all gluten-free recipes.

Gluten-Free English Muffins — baking recipe, serves 4

Cross-Contamination Warning for Gluten-Free English Muffins: When preparing this baking recipe, to prevent cross-contamination with gluten, ensure all utensils, bowls, and baking surfaces are thoroughly cleaned before use. Always double-check that all ingredients, particularly packaged items like flour blends and yeast, are certified gluten-free, as manufacturing processes can vary In a shared kitchen, avoid porous materials — wooden spoons, wooden cutting boards, and scratched non-stick pans can harbor gluten proteins even after washing. Prefer glass, metal, or silicone tools.

Gluten-Free Notes for Gluten-Free English Muffins: This recipe is designed to be free from gluten-containing grains, utilizing a carefully selected blend of gluten-free flours and starches for structure and texture.

Scale Recipe:

4 servings

Ingredient amounts update automatically

Ingredients

2 cups certified gluten-free all-purpose flour blend (containing rice flour, tapioca starch, and potato starch) 2 cups certified gluten-free all-purpose flour blend (containing rice flour, tapioca starch, and potato starch)
1 tsp xanthan gum (omit if your GF flour blend already contains it) 1 tsp xanthan gum (omit if your GF flour blend already contains it)
1 tsp certified gluten-free instant yeast 1 tsp certified gluten-free instant yeast
0.5 tsp salt 0.5 tsp salt
1 cup warm water (about 105-115°F) 1 cup warm water (about 105-115°F)
2 large eggs, at room temperature 2 large eggs, at room temperature
3 tbsp olive oil or melted unsalted butter 3 tbsp olive oil or melted unsalted butter

Instructions

1
In a large mixing bowl, whisk together the certified gluten-free all-purpose flour blend, xanthan gum (if using), certified gluten-free instant yeast, and salt. Ensure these dry ingredients are thoroughly combined for even distribution.
2
In a separate medium bowl, whisk together the warm water, room temperature eggs, and olive oil or melted butter until well incorporated. The mixture should be smooth and slightly frothy.
3
Pour the wet ingredients into the bowl with the dry ingredients. Using a sturdy spoon or a stand mixer with a paddle attachment, mix until a thick, sticky dough forms. Gluten-free dough will be significantly stickier and less elastic than dough made with gluten-containing grains; this is normal.
4
Lightly grease your hands with oil or water, or use a piece of parchment paper to handle the dough. Divide the dough into 8 equal portions and gently shape each into a disc, about 3 inches in diameter and 1 inch thick. Place the shaped muffins on a baking sheet lined with parchment paper, leaving about 2 inches between them. Let them rest for about 10 minutes.
5
Preheat your oven to 375°F (190°C). Bake the English muffins for approximately 25-30 minutes, or until they are golden brown on top and sound hollow when tapped. For even cooking, you can flip them halfway through the baking time. Once baked, transfer them to a wire rack to cool completely before slicing them horizontally with a fork or serrated knife.

Nutrition (per serving)

335

Calories

11g

Protein

35g

Carbs

18g

Fat

Fiber

223mg

Sodium

Tips & Notes

If your GF flour blend already lists xanthan gum in its ingredients, skip any additional xanthan gum or the texture will become gummy.
Tapioca thickens sauces and gravies at a lower temperature than cornstarch; add it near the end of cooking.
GF doughs don't develop gluten networks, so they don't need kneading — mix just until combined to avoid a gummy loaf.

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Gluten Free Recipes Team

Celiac-safe recipe development and testing since 2026

Our team develops and tests every recipe to be 100% gluten-free, verifying ingredients, techniques, and cross-contamination risks. We focus on making gluten-free cooking as delicious and accessible as possible. Learn more about us.