Gluten-Free English Muffins

This homemade gluten-free English muffin recipe is tender, golden, and perfect for adding your favourite jam or spread. They're vegan too!

Course Breads, Breakfast

Cuisine british

Prep Time 15

Resting Time 1 30

Total Time 1 45

Servings muffins

Calories 186

In a small bowl, combine the agave syrup, instant yeast, and 3 tablespoons of the warm water (from the total). Stir gently and let sit for 5–10 minutes until foamy.
In a large mixing bowl, whisk the remaining warm water with the psyllium husk until fully combined. Let sit for 5 minutes to form a gel.
Once the yeast is activated, stir it into the psyllium gel along with the almond milk and olive oil.
In a separate bowl, combine the potato starch, tapioca starch, millet flour and salt. Mix well.
Gradually add the dry ingredients to the wet mixture. Mix by hand or with a stand mixer fitted with a paddle attachment on medium speed for about 2 minutes until a thick, sticky dough forms.
Lightly dust a baking sheet with cornmeal. With oiled hands, divide the dough into 8 equal portions and shape into rounds about 3 inches wide. Place them on the baking sheet, sprinkle tops with more cornmeal, and gently flatten each to about 1 inch thick.
Cover loosely with a clean kitchen towel and let rise in a warm place for 1 to 1 ½ hours until puffy, they won't rise much .
Preheat a non-stick or cast iron skillet over medium-low heat. No need to oil it. Carefully transfer 2–3 muffins at a time to the skillet. Cook for 7–8 minutes per side, flipping once, until golden brown and the internal temperature reaches 200°F (93°C). Adjust heat as needed to avoid burning.
Transfer to a wire rack and cool for at least 20 minutes before slicing. Use a fork to split for the best texture.

Room temperature: Gluten-free English muffins can be stored at room temperature for up to 3 days. Let them cool completely, then store them in an airtight container or zip-top bag.
Freezer: To extend their shelf life even further, you can freeze these English muffins for up to 3 months. For best results, wrap them individually in plastic wrap, then pop them into an airtight container or freezer bag.