• Does the picture of this gluten free English Muffin make you want to jump up and click your heels? It made my little gluten free heart flutter like crazy. I usually reserve that for when my husband (yes, still, after 15 years) walks into the room, but I made an exception for these babies. Pre-Celiac, I often used to wake up in the middle of the night STARVING. I literally would get out of bed, 3 AM, shuffle to the kitchen, and toast either a piece of pita or an English muffin. I’d fill all the little crispy, toasted nooks and crannies with butter and scoff it down, then go back to bed and sleep until breakfast when I would usually wake up STARVING again. You know the drill. Who knew at that time that nothing I was eating was being digested?! I’ve been searching since January ’06 for an English Muffin, commercially baked or made in my kitchen, to take the place of the old “nooks and crannies” English Muffin of my past. I’m happy to say that this fits the bill. It has no aftertaste, it isn’t gritty, in fact, it is downright delicious. I had to stop myself after eating two of them.
    After I filled the English muffin tins with the dough and before it rose for 30 minutes:
    And here’s a baked English Muffin split in half:
    Though the original recipe calls for using hamburger bun muffin pans, I used English Muffin tin rings that I ordered from King Arthur’s website. You can also find them here. And the least expensive option is to order them from a dealer on Ebay. Gluten Free English Muffins adapted by Ellen Allard from Gluten Free Sox Fan who adapted it from Annalise Roberts who created the recipe (Annalise gets the biggest thanks – if you’re not familiar with her cookbooks, run, really fast, and buy this one or this one and/or visit her website!) Makes 6 English Muffins (click here for printable recipe) 1/4 cup sorghum flour 1/4 cup brown rice flour 1/4 cup white rice flour 1/4 cup cornstarch 1/4 cup tapioca flour 1/4 cup potato starch (not potato flour) 1 tsp xanthan gum 1/2 tsp salt 1 tbsp sugar 1 scant tbsp quick rise yeast (I used one whole packet) 1 tsp canola oil 3/4 cup + 1 tbsp warm water Preheat oven to 375 degrees. Spray muffin tin rings with nonstick spray and dust with rice flour. Mix dry ingredients in bowl of mixer. Add oil and water and mix until just blended, scraping down the sides to make sure you incorporate all of the dough. Then beat on high for another two minutes. Spoon dough into the tin rings (see note below for tip on how to do this). Cover and let rise in warm place for 30 minutes. Bake for 15 minutes. Be prepared: they will not be browned on the top, but they will be browned on the bottom. IMPORTANT: Let cool before splitting and eating (delicious untoasted or toasted). NOTE: I used an ice cream scoop (like this) to drop the dough into the tin rings. Then I sprayed my fingertips (multiple times) with nonstick spray and patted the dough so that it filled the entire round. This post is happily linked to March Muffin Madness.
    • Joe Lewis

      These look good!

    • Theresa

      Wow! I almost jumped up from my chair to start dancing when I saw what you've made! Thanks so much for sharing!
      By the way, I really enjoy reading your blog and have linked to it from my blog.
      Now to find the right tins to cook the English muffins in…

    • I Am Gluten Free

      Joe – they look good AND they taste good!

      Theresa – so glad to make your acquaintance – I've added you to my blogroll in my sidebar – if you can't find the English muffin tins, here's a shortcut – cut the top and bottoms from tuna fish cans, wash VERY well, use as your EM tins. Another idea – make the rounds from strips of aluminum foil. Good luck!

    • Xiaolu

      That looks perfect! I've been taking more interest in gluten-free foods since a friend of mine found out she was intolerant. Plus it's fun experimenting with new ingredients. But I've been amazed at the alternatives available. Necessity really is the mother of invention :).

    • Dana aka Gluten Free In Cleveland

      Those are beeeeauitiful. I want one oh so bad…and I can't wait to try 'em out!

    • Linda

      Thanks for posting the recipe. They look wonderful. I just bought some more English muffin rings. I had four and now have eight. How many English muffins does the recipe make?

    • Kerrie aka GFShaolin

      How well do these freeze? I would love to make a bunch, freeze, and be ready for……

      ENGLISH MUFFIN PIZZAS!!!!!

    • jacobithegreat

      Oh my gosh! I have been working on a recipe for the longest time and just made another fail this weekend. Thank you for posting this!!

    • I Am Gluten Free

      Linda – this recipe makes six English Muffins. I added that to the recipe – thanks for the reminder.

      Kerrie – I haven't frozen them yet, but I would bet they freeze beautifully. Give it a try and let me know how you fare.

    • thewholegang

      Wow, that looks like a real english muffin. How cool are you!

    • Lupus Girl

      My MOUTH is watering! OMG….my Irish roots are showing. This is amazing, you are amazing! I love this blog so much that I honored you with the Lovely Blog Award (check out my recent posting)!!! You ROCK!

    • aTxVegn

      Wow, those turned out great! Thanks for the recipe.

    • thedallasceliac

      Those look absolutely amazing! I am one of the Celiacs that really, really misses gluteny bread and baked goods. I will have to try these this weekend! Thanks!

    • CinnamonQuill

      Wow! Impressive. I haven't made English muffins before; I'll have to put these on my list!

    • cinnamon

      I've always wanted to try the english muffins, when I found out to have a coeliac deseas I tought I must forget about them. Oh, now there is the recipe, thank you so much for shareing it.

    • Ali

      Yum – these look great! I have those rings too – great for making GF burger buns!

      I bet you have a hard time stopping at just one, huh!? :)

      -Ali :)

    • Can Eat!

      These look amazing! I can't wait to try them – just perfect for Sunday brunch! Oh and I love your blog – I've added you to my blog roll on Can Eat! :)

    • Pam

      OMG, what talent you have!

      Wonderful!

      Pam

      http://www.alovefornewrecipes.blogspot.com

    • foodintolerancescook

      Mmmm……this looks great! Check out my new website, with Gluten free, dairy free, sugar free reviews and recipes. Other allergies/intolerance's are noted as well!

    • Anna

      thanks for your recipe! i just made them (well twice actually with different yeasts – must use fast-acting yeast!), and i was amazed at how light and fluffy they are! especially great when toasted – and VERY close to the original store-bought non-gf version. i'm going to try freezing them to see how they last.
      –A

    • Amanda on Maui

      Oh, I need to make these. I just bought some rings to use for making buns for the 4th of July. I just used up all my white rice flour, but I will work on getting more soon.

    • lifeglutenfree

      no eggs?!
      I want to try these!

    • darthtunaqueen

      Hi Ellen!

      Made these for breakfast yesterday and they were FANTASTIC!!!!! A little bit of earth balance and my mom's homemade rasberry red currant jelly and it was just divine. Thanks so much!!!! Gave one to my friend who is Celiac and she just about fell over with how good it was.

      I know that you cook mostly vegan, I would love to know what substitutions you make for eggs in your various recipes. One can only eat so much egg replacer, as I'm sure you understand! :D

      I know you own Vegan with a Vengeance, did you know Ida lastnameican'tspell also co-wrote a book called Vegan Cupcakes Take Over the World? They have 2 gluten free cupcake recipes (one chocolate, one vanilla) and they are fantastic. It's such an awesome cute little book, and it has a million recipes for icing in the back too! My copy is well stained, and complete with broken spine on the GF vanilla recipe. :D

      Thanks again!

      Allison

    • Anonymous

      Thank you, thank you, thank you!!!! Since my husband was diagnosed with celiac disease over a year ago, my baking has been turned upside down as you all know. I have tried some of the expensive store-bought bread items and have been very disappointed. I do not like the taste of tapioca flour so i use arrowroot starch instead. That was the only alteration I made to this recipe. And wow!! I loved these English muffins!!! For simplicity, I have also changed my diet so I miss some of the basics as well. My husband can finally have his egg sandwiches he loves again!!! Did I say thank you??!!

    • dan

      I couldn't believe these after I made them. They actually tasted like real English Muffins. After trying the commercially produced garbage, I was so pleased with these. Now I make up a double batch of flour so when I'm ready to make some later, I just add the salt, sugar and wet ingredients and wholla, ready for the oven. thanks so much for this recipe. Dan

    • Anonymous

      These were wonderful! Thank you so much!!!!!

    • k0616

      Hi! So I am not gluten-free myself, but my boyfriend is. I'm a nutrition major so needless to say, I love food and experimenting with recipes. I was curious as to how long these english muffins would last if you did not freeze them right away. My boyfriend lives 2 hours away from me, so what I've done in the past is bake things (i've tried cookies and muffins so far) and send them to him. It usually takes about a day or two to get there. One of the issues I had with the muffins was that they arrived in crumbles so another question I had was how "fragile" these english muffins are. Basically I'm wondering if these english muffins will make it to through the mail in one piece and if they will still taste good upon arrival (1-2 days after making them). Thanks in advance!

    • Maia

      Hey, I made these today and they turned out goooood!! But they stayed a little gooey/wet-ish in the inside, is there some way to prevent that? It happens to me sometimes when baking gluten-free.

    • I Am Gluten Free

      Lupus Girl – blush, blush, thank you!!!

      darthtunaqueen – i've been experimenting a lot with different egg replacers. I'm still not ready to publish my definitive findings – I would recommend going to Karina's Gluten Free Goddess blog. She has a whole page dedicated to vegan replacements. And yes, I know about Isa Moskowitz's other cookbooks – I own them all!!!

      Ko616 – I haven't mailed them so I can't speak to your question. And they never last more than a day or two in my house, though I always stash a few in the freezer.

      Maia – gosh, I'm not sure. I know that different altitudes or climates can affect the end product. Did you follow the recipe exactly, with the exact ingredients? Even one thing done differently can exact a change in the outcome. Also, I think that baked GF products need to sit for at least an hour before eating. They need time to sort of "set up". Hope that helps!

    • I Am Gluten Free

      Lupus Girl – blush, blush, thank you!!!

      darthtunaqueen – i've been experimenting a lot with different egg replacers. I'm still not ready to publish my definitive findings – I would recommend going to Karina's Gluten Free Goddess blog. She has a whole page dedicated to vegan replacements. And yes, I know about Isa Moskowitz's other cookbooks – I own them all!!!

      Ko616 – I haven't mailed them so I can't speak to your question. And they never last more than a day or two in my house, though I always stash a few in the freezer.

      Maia – gosh, I'm not sure. I know that different altitudes or climates can affect the end product. Did you follow the recipe exactly, with the exact ingredients? Even one thing done differently can exact a change in the outcome. Also, I think that baked GF products need to sit for at least an hour before eating. They need time to sort of "set up". Hope that helps!

    • Maia

      Yeah, thanks. The only thing I did different was use sweet white rice flour instead of regular because I was out, and maybe that was it. But your right, they did get somewhat less gooey-ish after sitting overnight!

    • I Am Gluten Free

      Maia – I think that sweet rice flour and plain white rice flour do behave differently, so I'm not surprised that the muffins might've been a bit gooey. Can you try them again with white rice flour? If so, let me know!

    • Elaine

      My adult son was recently diagnosed with celiac disease and I have been trying different recipes out on him. These were my first english muffins and he loved them. I tried another recipe next, and he said to me "what did you do that for – I really liked the first recipe you made". He really is not much of a bread eater, so that part of the gluten free diet has not been too difficult. However, he DOES love these english muffins! Thank you so much for this recipe!!

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