Gluten Free/Vegan Whole Grain English Muffins

by Brittany on November 30, 2010

Posted November 30, 2010 by Brittany
Gluten/Dairy/Soy/Corn/Rice/Egg Free. (and Vegan!) Healthy and tasty English Muffins that are Easy to make!

Posted in :, , , , , , Cuisines :
  • Prep Time :
    45 min
  • Cook Time :
    30 min
  • Ready Time :
    1 hour, 15 min


6 pieces


  • 1/2 cup Sorghum Flour
  • 1/4 cup Teff Flour
  • 1/2 cup Arrowroot Flour
  • 1/2 cup Tapioca Flour
  • 1 teaspoon Xanthan Gum (Or use Guar Gum if you cannot tolerate Corn)
  • 1 1/2 teaspoons Baking Powder
  • 2 teaspoons Ground Chia Seeds (Try Running Chia Seeds through a Coffee Grinder)
  • 1/2 teaspoon Salt
  • 1/4 cup Almond Meal
  • 3 1/2 teaspoons Ener-G egg Replacer (dry)
  • 2 tablespoons Honey
  • 1 1/3 cups Warm Non-Dairy Milk ( I used unsweetened Almond Milk)
  • 2 1/4 teaspoons Yeast (fast acting)
  • 1 teaspoon Vinegar ( Prefer Apple Cider Vinegar)
  • 1 tablespoon Oil (I used Walnut Oil)


I always figured that making English Muffins would be tough- that Id need some fancy technique to get those little air bubbles that you find when you cut one open. Fortunately I was totally wrong. They are easy. really easy. WAY easier than making a loaf of bread.

The recipe that I took my inspiration came from the Incredible Bette Hagman. Her bread book taught me many of the basic formulas and the fundamentals of making gluten free flours work..  I took her recipe- and changed out the flours- made the recipe egg free- and added a few other minor touches of my own. I was pretty excited when I pulled these out of the oven-  I will be purchasing another set of English Muffin Rings- because I really would love to double this recipe and freeze them for any given day. Who doesn’t love having English Muffins in the house? I have purchased some different Gluten Free Varieties from Wegmans all which were good- but they tend to come with a high price tag. If you are already keeping your pantry stocked with Gluten Free Flours- why not try making your own? You’ll save a few bucks- and have a really impressed family!

  1. Preheat Oven to 375 Degrees.
  2. Heat Milk in your microwave (or sauce pan- until warm. Not much warmer than room temperature) I usually heat in my microwave for roughly 45 seconds. (but all microwaves are different) Stir in the Honey and Yeast. Set aside and allow the yeast to slowly foam and  bubble up for 10 minutes or so. If the yeast does not do this- it is either old and dead. Or the Milk Temperature was too hot. If this is the case- start over with fresh yeast, milk and honey.
  3. In the bowl of a stand mixer (or a large mixing bowl) Combine the Flours: Sorghum, Teff, Arrowroot and Tapioca. Add the Xanthan Gum, Ground Chia Seeds, Baking Powder, Salt, Almond Meal and Dry Egg Replacer. Mix well.
  4. Add to the flour mixture the foaming yeast/milk mixture. Add the Vinegar and Oil. Using a hand mixer or your Stand Mixer beat the dough together. It will have the consistency of a thick cake batter. (Gluten free bread dough is very different- do not feel worried- it will bake into perfection! :)
  5. On a Cookie sheet place 6 English Muffin Rings- Spray each with non- stick spray. Divide the dough into the 6 cups. Spray the top of the dough with additional non-stick spray so that it is easier to shape. Using a spoon smooth the dough out in each muffin ring.
  6. Place the Cookie Sheet on TOP of the hot stove. Cover with a towel and allow the dough to rise for 30-45 minutes. The dough will not rise quite as much as you might expect (gluten free bread rises less) but it will bubble up a noticeable amount.
  7. Place the cookie sheet into the oven and bake for 30 minutes. Remove from oven and allow to cool several minutes before removing the muffins from their molds. Allow another 25-30 minutes before cutting into the English Muffins- this cooling down process allows the English Muffin to continue cooking all the way through. If you cut into the muffin early- it might have a slightly goo-ey texture.

If you opt to double this recipe- you do not need to double the yeast amount- it can remain as 2 1/2 Teaspoon. If you use a Stand Mixer- Do not use the Dough Hook- the paddle attachment will be more effective! Some question how essential the English Muffin Rings are- with this recipe they are. Without them the dough will not rise up- it will spread horizontally instead. Most Gluten Free Dough’s are quite moist in comparison to gluten containing recipes and need some sort of structure to keep the in the correct shape!

Happy Baking- I am happy to answer any questions.

{ 14 comments… read them below or add one }

anne-marie December 1, 2010 at 3:40 am

i am gluten free but not a vegan or dairy free. do you know if i could use real eggs in this recipe? and if so how many?

thanks i cannot wait to make these! since going gluten free i have LONGED for English muffins (cannot find gluten free in my area).


Brittany December 1, 2010 at 6:41 am

Hi Anne-Marie :) The original recipe called for 1 egg – it also called additionally for 1 teaspoon of Egg Replacer. I LOVE using the Ener-G egg replacer as its a far less expensive way to bake- I used to go through at least 2 dozen eggs every week with all my experimental baking. (If you do not have any Egg Replacer in the house I'm thinking it could be replaced with 1/2 tsp. of additional Arrowroot and 1/2 tsp of additional Baking powder).
If you choose to use an egg you will need roughly 2 TBS less of milk! And as Im sure you know- feel free to use regular Milk!

Hope this helps! Sorry if its at all confusing.


anne-marie December 12, 2010 at 1:47 am

thanks! i am just waiting to get my hands on some english muffin rings (think i have to buy them off line). i am going to get some egg replacer too!


anne-marie January 9, 2011 at 6:39 pm

just made them. they were delicious. i also subbed flax for chia seeds as no one at the grocery knew what they were and i forgot to pre-google them.


Brittany January 9, 2011 at 7:03 pm

Yipeee!!! First time success. :)

Glad you liked them!

Wendy @ Celiacs in t December 1, 2010 at 11:11 pm

I confess to owning two sets of English muffin rings that are unused and still in the box. This recipe may be the one that gets those rings out of the box and into the oven. Thanks for the inspiration.


Brittany December 1, 2010 at 11:44 pm

Ahaha that's too funny! :) you should pull them out- they are a wonderful tool with gluten free baking.. I use them often to make hamburger buns!
If you make these- let me know how they turn out for you!
( ps- thx for the comment!)


kristen May 24, 2011 at 6:45 pm

can you tell me what other flours I could substitute? I dont have almond meal or teff flour, also could i replace flax seeds for the chia seeds?


BrittanyAngell May 24, 2011 at 7:41 pm

Try using Brown or White Rice in place of the Teff. Teff is slightly less absorbent than most of the other gluten free flours- but I think it should still work out. The Almond meal is in the recipe for the sake of Protein. Instead you could use any Dry Milk Powder (Soy or Dairy) You could also use Hazelnut meal or any other finely ground nut meal.
You could try using ground flax in place of the chia though I would suggest using Unflavored gelatin instead. The Chia seeds and gelatin work exactly the same- the goal is to create a nice elastic texture within the bread. Hope this helps! -Brittany-


Carisa April 8, 2012 at 5:44 pm

Used this as a base for a monkey bread this morning–delish! Thanks for a great recipe! We love it for English muffins and I figured why not try it with monkey bread?


Melaina October 14, 2012 at 8:51 pm

These english muffins are absolutely incredible! I made them earlier today and have been sampling all day. Filling and healthy but a light flavor… LOVE THEM! Thanks so much for sharing this recipe! I’ll be giving a shout-out about this fabulous find on my blog soon!

Thanks again!


Brittany October 14, 2012 at 9:34 pm

Hi!! Glad you enjoyed them!
I have to mention in my cookbook The Essential Gluten Free Baking Guide Part 1 is a new, simpler English muffin recipe that is 100 times better.
This recipe was one of my earlier ones when I first started gluten free baking.
The ones on the book are JUST like the Thomas English Muffins- they have nooks and crannies galore, have a slightly sour flavor and are made right in a skillet. Best of all the ingredient list is much shorter :) This recipe doesn’t light a candle on that one!


Erin December 10, 2012 at 11:33 pm

Made these today! My peeps were so happy!


Susan Lohnes January 20, 2013 at 4:28 pm

This recipe is GREAT! The flavor and texture are every bit as good as GORMET English Muffins. Thank God they are Vegan.I am dairy,egg, and gluten sensitive .
Thanks for all your hard work in perfecting this staple in my diet.


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