Why You’ll Love This Recipe
- Soft and Fluffy: These muffins are incredibly soft inside, just like the gluten-filled version, but without the gluten.
- Perfect Texture: Thanks to the right blend of gluten-free flours and psyllium husk, these muffins are light with the signature nooks and crannies.
- No Oven Required: Cooked on the stovetop, you don’t need to preheat the oven, which makes this recipe quick and convenient.
- Great for Meal Prep: These muffins are perfect for breakfast or snack prep, and they keep well in the fridge or freezer.
- Customizable: Add your favorite mix-ins like raisins, nuts, or seeds to customize your muffins.
- Perfect for Toasting: Split them in half and toast for a classic breakfast or brunch treat with butter, jam, or avocado.
- Vegan-Friendly Option: Simply substitute the milk and oil for plant-based alternatives to make them dairy-free and vegan.
Ingredients
- 20 g (4 tbsp) Whole/Rough Psyllium Husk (If using powder, use 17g)
- 360 g (1½ cups) Lukewarm Water
- 160 g (1⅓ cups + 1 tbsp) Tapioca Starch
- 140 g (1 cup + ½ tbsp) Millet Flour
- 120 g (¾ cup + 3 tbsp) Sorghum Flour
- 25 g (2 tbsp) Caster/Superfine or Granulated Sugar
- 8 g (2½ tsp) Instant Yeast
- 8 g (1½ tsp) Salt
- 120 g (½ cup) Whole Milk, lukewarm
- 20 g (1½ tbsp) Sunflower Oil or other neutral oil
- 10 g (2 tsp) Apple Cider Vinegar
- Cornmeal, for dusting
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Prepare Psyllium Gel: In a small bowl, mix the psyllium husk with the lukewarm water to form a gel-like consistency. Set aside.
- Mix Dry Ingredients: In a large bowl, whisk together the tapioca starch, millet flour, sorghum flour, sugar, yeast, and salt.
- Combine Wet Ingredients: Add the lukewarm milk, sunflower oil, and apple cider vinegar to the psyllium gel. Stir until well combined.
- Form Dough: Add the wet mixture to the dry ingredients and knead until smooth and supple, about 5-7 minutes.
- Shape the Muffins: Sprinkle a baking sheet with cornmeal. Turn the dough onto a floured surface and shape it into a ball. Divide the dough into 8 equal portions (about 125g each). Shape each portion into a smooth ball, place them on the baking sheet, and flatten each slightly to about 1¼-inch thick. Sprinkle more cornmeal on top, cover with a clean towel, and let proof in a warm spot for about 1 hour or until doubled in size.
- Cook the Muffins: Preheat a large, dry skillet over low heat. Carefully transfer the proofed muffins to the hot skillet. Cook uncovered for 11-12 minutes on the first side, until deep golden brown.
- Flip and Finish: Carefully flip the muffins and cook for another 11-12 minutes on the other side until golden brown. Transfer to a wire rack to cool completely (at least 1 hour) before splitting and serving.
Servings and Timing
- Servings: 8 muffins
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour 55 minutes
Variations
- Vegan Option: Substitute the milk with a plant-based milk (such as almond or oat milk) and the sunflower oil with coconut oil for a vegan version.
- Add-Ins: Customize your muffins by adding raisins, chopped nuts, or even herbs like rosemary for a unique twist.
- Smaller Muffins: Make mini versions by dividing the dough into more portions for smaller muffins.
Storage/Reheating
- Storing Leftovers: Store leftover muffins in an airtight container at room temperature for up to 3 days.
- Freezing: These muffins freeze well! Just wrap them tightly in plastic wrap or foil and store in a freezer bag for up to 3 months. To reheat, simply toast them in a toaster or warm them in the oven.
FAQs
Can I use a different type of flour?
While this recipe is designed with millet and sorghum flour, you can try other gluten-free flours such as brown rice flour or oat flour. However, this may change the texture, so some experimentation may be needed.
Can I make these muffins in the oven?
Yes, you can bake these in the oven at 375°F (190°C) for about 25-30 minutes, flipping halfway through to ensure they cook evenly.
What can I use instead of psyllium husk?
Psyllium husk provides texture and moisture retention. If you don’t have it, try substituting with ground flax seeds or chia seeds, although it might affect the texture slightly.
Can I make these muffins without yeast?
Yeast is key to helping the dough rise and develop texture. If you skip the yeast, the muffins will likely be denser and may not have the same fluffiness.
How do I know when the muffins are done cooking?
The muffins should be deep golden brown on both sides and sound hollow when tapped on the bottom.
Can I make these muffins smaller?
Yes, you can divide the dough into smaller portions to make mini muffins. Just adjust the cooking time slightly.
Can I toast these muffins?
Yes! These muffins are perfect for toasting. Split them in half and toast them until golden brown for a traditional English muffin experience.
What’s the best way to store these muffins?
Keep them in an airtight container at room temperature for up to 3 days, or freeze them for longer storage.
Are these muffins grain-free?
No, these muffins contain millet and sorghum flour. However, you can try replacing these with other grain-free options like almond flour, but keep in mind the texture may vary.
How do I make these muffins sweeter?
To add a sweeter flavor, increase the sugar slightly or add a drizzle of honey on top before serving.
Conclusion
These Easy Gluten-Free English Muffins are a perfect addition to your gluten-free recipe collection. Soft, fluffy, and full of texture, they’re great for breakfast, brunch, or a snack. With no oven required, they’re easy to make on the stovetop, and the psyllium husk ensures the perfect crumb. Whether you enjoy them with jam, butter, or as a sandwich base, these muffins are sure to be a hit!
Easy Gluten-Free English Muffins
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour 55 minutes
- Yield: 8 muffins
- Category: Breakfast, Snack
- Method: Stovetop
- Cuisine: Gluten-Free
Description
These Easy Gluten-Free English Muffins are soft, fluffy, and packed with classic nooks and crannies. Made with a blend of gluten-free flours and psyllium husk, they’re cooked on the stovetop for a quick, hassle-free breakfast or snack. Vegan-friendly and customizable, these muffins are perfect for toasting and pairing with your favorite toppings.
Ingredients
20 g (4 tbsp) Whole/Rough Psyllium Husk (If using powder, use 17g)
360 g (1½ cups) Lukewarm Water
160 g (1⅓ cups + 1 tbsp) Tapioca Starch
140 g (1 cup + ½ tbsp) Millet Flour
120 g (¾ cup + 3 tbsp) Sorghum Flour
25 g (2 tbsp) Caster/Superfine or Granulated Sugar
8 g (2½ tsp) Instant Yeast
8 g (1½ tsp) Salt
120 g (½ cup) Whole Milk, lukewarm
20 g (1½ tbsp) Sunflower Oil or other neutral oil
10 g (2 tsp) Apple Cider Vinegar
Cornmeal, for dusting
Instructions
- Prepare Psyllium Gel: In a small bowl, mix the psyllium husk with lukewarm water to form a gel-like consistency. Set aside.
- Mix Dry Ingredients: In a large bowl, whisk together the tapioca starch, millet flour, sorghum flour, sugar, yeast, and salt.
- Combine Wet Ingredients: Add the lukewarm milk, sunflower oil, and apple cider vinegar to the psyllium gel. Stir until well combined.
- Form Dough: Add the wet mixture to the dry ingredients and knead until smooth and supple, about 5–7 minutes.
- Shape the Muffins: Sprinkle a baking sheet with cornmeal. Turn the dough onto a floured surface and shape into a ball. Divide into 8 equal portions (about 125g each). Shape into smooth balls, place on the baking sheet, flatten to about 1¼-inch thick, and sprinkle more cornmeal on top. Let proof for 1 hour, until doubled in size.
- Cook the Muffins: Preheat a large, dry skillet over low heat. Transfer the proofed muffins to the skillet. Cook uncovered for 11–12 minutes on one side until golden brown.
- Flip and Finish: Flip the muffins and cook for another 11–12 minutes until golden brown. Transfer to a wire rack to cool for at least 1 hour before splitting and serving.
Notes
Vegan Option: Use plant-based milk and coconut oil for a vegan version.
Add-Ins: Add raisins, nuts, or herbs like rosemary to customize.
Smaller Muffins: Divide the dough into more portions for mini muffins.
Storage: Store in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months.
To Reheat: Toast the muffins in a toaster or warm them in the oven.
Nutrition
- Serving Size: 1 muffin
- Calories: 150
- Sugar: 2g
- Sodium: 200mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 5mg
