English Muffins - Better Batter Gluten Free Flour

English Muffins

Who needs Thomas? These English muffins will pass with the pickiest glutenoid, and they’re full of nooks and crannies, just like the real thing. Serve them toasted and dripping with butter for a real […]

Who needs Thomas? These English muffins will pass with the pickiest glutenoid, and they’re full of nooks and crannies, just like the real thing. Serve them toasted and dripping with butter for a real breakfast treat. Baking soda is the secret to the exact taste of a Thomas’s English Muffin. These muffins are thinner, for a clone of the store-bought kind, but you can feel free to make them a bit thicker for a decadent treat.

1 T. sugar

1 cup warm water

1 cup warm milk plus 1 T. vinegar

5 T. shortening, melted

1 package of active dry yeast (2.5 tsp)

3 cups (13 oz or 368.54g) Better Batter Gluten Free Flourย  – you will use about 2c for the recipe and up to 1 cups MAX additional flour for rolling

2 t. salt

1 t. baking soda

Wide mouth canning ring or biscuit cutter.


In a large bowl combine the wet ingredients in the order listed order, blending well. In a separate bowl, combine the yeast, 2c flour, salt and baking soda.

Stir the wet ingredients into the dry ingredients until well combined.

The dough should be the consistency between think pancake batter and drop biscuit dough, and it should be very sticky.

Turn dough out onto a floured surface and flour the top of the dough. Roll the dough out to a 1/4 to 1/2 inch t dough. The inside of the dough will be very sticky. Do not need additional flour into the dough! You need it to be sticky to rise.

Ideal thickness and roundness is the depth and size of a wide-mouth canning jar ring, if you’re looking for a store-bought English Muffin.

Use the canning ringย  or a biscuitb cutter to cut out the muffins.

Place on a baking sheet. Let rise 45 minutes. Bake at 350 degrees for 15-25 minutes.

Bake until slightly golden. Cool muffins and then use a fork to gently separate the muffin bottom from the muffin top. These freeze exceptionally well.

27 Responses

  1. cjstitches

    I am lactose intolerant as well as gluten problem. Can I use soy milk in this recipe and others that call for milk? Also a vegetarian so eating is a challenge. Thank you in advance, Carol

  2. dulces

    What does the “T.” stand for: teaspoon or tablespoon?

  3. livesimply

    The first time I made them the muffins tasted great but they didn’t rise at all. My yeast was fresh. Any ideas? I’ve got a batch in the oven proofing now. BTW, I used Earth Balance Soy Free for the shortening and the flavor was fine. Thanks!

    • livesimply

      Okay, these rose a teensy bit, and I just split one open and it turned out much better than last time. I think the difference was adding a bit more flour to the mix–your recipe says “3-to-4” cups so I went for the low end last time and they were a little gummy; this time they have nooks & crannies. ๐Ÿ™‚

  4. livesimply

    Can I sub Rice Milk for regular milk?

  5. livesimply

    Where are the photos? I don’t see them. ๐Ÿ™

  6. Johnny5

    These are fabulous. They look absolutely authentic -“just like real ones”!!
    I got 15 from the recipe, but some were a bit fat – might roll them a bit thinner next time.
    I also would like them with a little more resistance to the bite – more xanthan gum, maybe, or a little bit of stronger flour, like quinoa???

    • Naomi

      Gelatine might help. You could add xanthan gum – but it may make the finished product gummy, not ‘tough’ – the best way to get a bit more resistance to the bite is to use a method that mimics commercial convection or european methods to get a tougher crust. Here are a couple:

      1) Use steam. This will create a chewier crust. the easiest way to do this is to simply throw a few ice cubes on the floor of the oven at the beginning of baking and again at the last 5 minutes.
      You can also bake these in an enclosed cast iron baking pan, or you can place a pan of boiling water on the bottom of the oven when adding the muffins.

      2) Use a high-low cooking method. For this, bring the temperature of the oven up by 15 to 25 degrees for the first 1/3 of the baking time, then lower it for the rest of the time. This allows a thicker crust to form

      Other thoughts: use an egg in the batter for added body and protein.


  7. clos

    How many muffins does this recipe make??

    Can buttermilk be substituted for the 1 cup milk + vinegar?

    • naomi

      The amount of muffins in this recipe may vary, based on thickness and cutting techniques. In general this recipe will make 12-16 English muffins.

      You may substitute buttermilk for the milk and vinegar.

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