There are a number of foods I have never tried before because I was diagnosed with a gluten-intolerance at such a young age (two). English muffins are one of those foods. Sitting across the table from my husband for nearly thirty years, watching him pull-apart the soft English muffin with a fork, pop it into the toaster, and enjoy the crispy outer edges along with the chewy soft inside, made me long for just one bite. But the destruction that one little bite would inevitably ensue was never worth it. Not to say I haven’t often wondered what that would taste like between my teeth. Well, now I know, at least I think I do. Experimenting with gluten-free flours is always a challenge when trying to replicate wheat flour. But after blending several different flours together, I have a recipe I can sink my teeth into and possibly even the English may be proud of! Originally the English muffin was called a “moofin”. And whether you want to call this recipe a muffin or a moofin, it has the characteristics of an English muffin. It pulls apart with a fork and even has the little air pockets an original English muffin has. So grab your fork and pull one apart, pop it in the toaster and enjoy a delicious bite of “moofin” between your teeth.


Gluten-Free English Muffin Batter
After adding the yeast liquid to the dry ingredients,
your batter will resemble a thick cake batter.


Muffin rings filled with Gluten-free Batter
Fill the sprayed muffin tins with batter 3/4’s full.


Rising Gluten-free English Muffins
Place muffin batter in a warm area to rise for an hour.


Pull-apart Gluten-free English Muffins
Take a fork and gently pry apart the English Muffin.


Gluten-free English Muffin
Here’s a gluten-free English muffin ready for the toaster!


English Muffins gluten-free
Sink your teeth into a delicious gluten-free English Muffin.


Gluten-free English Muffin Ingredients

  • 3/4 cups Sorghum Flour
  • 2/3 cups Potato Starch (starch, not flour)
  • 1/3 cup Tapioca Starch
  • 1/4 cup millet flour
  • 1/4 cup Almond Meal
  • 1 teaspoon Xanthan Gum
  • 1 teaspoon Sea Salt
  • 1 cup Warm Water (110 degrees)
  • 1/2 cup Warm Almond Milk (110 degrees)
  • 2 tablespoons Raw Honey
  • 2 1/2 teaspoons Dry Active Yeast
  • 4 tablespoons Melted Coconut Oil (light olive oil may be substituted)
  • 2 large eggs (room temperature)


In small bowl, mix warm water and warm almond milk, yeast and a pinch of sugar. Set aside to allow yeast to proof (get bubbly).

In a medium bowl blend sorghum, potato, tapioca, almond meal, millet, xanthan gum, and salt.

Add the bubbly yeast to the dry ingredients. Add oil, honey, and eggs. Mix with beaters for 3 minutes.

Prepare English muffin rings by laying them on a cookie sheet and spraying the insides of the rings with a non-stick spray. Pour batter into rings approximately 2/3 full.

Place the cookie sheet full of muffin rings in a warm area to rise (about an hour).

Place in a 350 degree oven for 20-25 minutes or until tops are a soft golden brown.

Remove from rings and allow to cool. Split with a fork before toasting.


This recipe was shared on the following blogs: EasyGreenMama, TessaDomesticDiva, RealFoodForager, GlutenFreeHomemaker, MadeInaDay, VegetarianMamma, Poor&GlutenFree

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