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 package of yeast

1 T. sugar

1 cup warm water

1 cup warm milk plus 1 T. vinegar

5 T. shortening

3 – 4 cups (13 oz-16 oz or 368.54g-454g) Better Batter Gluten Free Flour plus additional flour for rolling

2 t. salt 1 t. baking soda (if you like to toast your muffins add the baking soda, if you do not like your muffins toasted, omit the baking soda).

Wide mouth canning ring or biscuit cutter.


In a large bowl combine the above ingredients in the order listed order, blending well.

Turn dough out onto a heavily floured surface and flour the top of the dough. Roll the dough out to a thick dough. The inside of the dough will be sticky.

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 ring to cut out the muffins.

For a thicker muffin, roll the dough to 1/2 inch thick and cut with a biscuit cutter.

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. 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.

  2. 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.


  3. livesimply

    Where are the photos? I don’t see them. :(

  4. livesimply

    Can I sub Rice Milk for regular milk?

  5. 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. :-)

  6. dulces

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

  7. 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

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