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July 2, 2013

by Alyssa

Gluten-Free English Muffin Bread

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A gluten-free bread that will knock your socks off. This English muffin bread is like no gluten-free bread you've ever had – light, fluffy & delicious!

Gluten-Free English Muffin Bread via @alyssarimmer [#glutenfree #dairyfree]

I spent this past weekend pretty much off the grid. I was in the White Mountains at a family reunion, the cell service was awful, there was no TV and definitely no internet. At first, I was a freakin' out over the whole “being out of touch” thing, but by the time Sunday rolled around, I realized it was actually kind of awesome.

I didn't find myself searching for my phone. I wasn't checking my email. I wasn't scrolling through Instagram and liking things on Facebook. I wasn't tweeting. I was spending time outside, playing games in the yard and laughing with my family. And obviously loving my little puppy.

And you know what? I was completely content. It was nice even.

Sometimes you need that little recharge. You need to disconnect. To not be plugged in every second. It feels good to just get away from it all. To focus on what's important, like spending time with your family. Because you can quickly realize that every year, as much as we'd like to stop it, we're getting older and these weekend where we're all together will become fewer and farther in between.

There was 20 of us at this reunion. All my aunts and uncles, my grandparents and my cousins. We rarely (if ever) get to see each other all at once, and so it was kind of perfect that no one had cell phone service. We were able to just focus on being together and having fun. That's what it's all about anyway.

Gluten-Free English Muffin Bread via @alyssarimmer [#glutenfree #dairyfree]

Which brings me to the food. For someone with food allergies, big family get-togethers like this can be a challenge. With so many mouths to feed, accommodating just one person makes you feel like a burden on the rest of the group. At least for me, I don't want everyone to be constantly worried about making me special food. So I just bring my own, and I make sure I'm never feeling like I'm missing out.

We're big sandwich people in my family. With our big house in Maine, we always make huge lunches to take with us and they're usually sandwiches. I knew that would be the case again this weekend, so instead of pining away for bread (like I usually do), I decided to whip up a loaf to bring with me.

So I decided to turn my fabulous gluten-free english muffin recipe into bread. I wasn't sure if it was going to work out (and I tweaked the recipe slightly), but I have to say, this was the best gluten-free bread I've ever made. I know I've said that before, but this one is it. I've found my go-to recipe – english muffin bread. It's just incredible.

Gluten-Free English Muffin Bread

Amazingly light and fluffy, this gluten-free english muffin bread has the perfect texture. When toasted, you'll never know you're munching on a gluten-free bread. It's that good!
Prep Time 40 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings 12 Servings
Calories 183kcal
Author Alyssa
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  • Whisk/sift the dry ingredients (minus the yeast) together in a large mixing bowl. Set aside while you proof the yeast.
  • Add the yeast, sugar (or 1 teaspoon honey), warm water and milk into a bowl and whisk together. Let stand for 5 - 7 minutes, until the yeast is puffy.
  • Pour the yeast mixture, followed by the eggs, oil and honey and stir until combined. You can use a stand mixer fit with the paddle attachment here, mixing for 2 - 3 minutes. If you don't have a stand mixture, simply beat with a whisk for 1 - 2 minutes (get some elbow grease behind it and think of it as you arm workout for the day!).
  • Transfer the dough to a greased 9" loaf pan, cover with a tea towel and set in a warm place to rise for 30 minutes, until it has doubled in size.
  • While the dough is rising, preheat the oven to 375 degrees F.
  • When the dough has finished rising, brush with the egg or milk wash and bake in the center of the oven for 35 - 40 minutes, until browned and hard on top. You should be able to tap on the top of the loaf and hear an almost hollow sound.
  • Let cool in the loaf pan for 5 - 10 minutes, then transfer to a wire rack and cool completely before slicing.
  • I find this bread is best served when toasted, and keeps on the counter for 1 - 2 days. To maximize it's freshness, slice the entire loaf, wrap it in foil and freeze until your're ready to use.


Calories: 183kcal | Carbohydrates: 31g | Protein: 3g | Fat: 5g | Cholesterol: 27mg | Sodium: 319mg | Potassium: 79mg | Fiber: 1g | Sugar: 3g | Vitamin A: 40IU | Calcium: 33mg | Iron: 1mg

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About Alyssa

Hey there, I’m Alyssa Rimmer, a certified Holistic Nutritionist, yoga-lover, dog mom, and founder of Simply Quinoa. It’s nice to meet you! I created SQ as a way to provide solutions for women just like me, who were struggling to find helpful information about how to live a healthy and fulfilled life. My hope is that you will find inspiration here on SQ – in my story, in my recipes, in the hundreds of wellness articles, and in our amazing community. Welcome!

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  1. I’m attempting to make gluten-free sandwich bread again this yeast. I saw this recipe, and I would like to ask if I can omit the honey or use a substitute for it such as lucuma powder?

    • I don’t think so! Yeast needs sugar to grow and activate, so you really do need to use some form of sugar. Maple syrup will also work if you don’t want to use honey!

        • I’m a bit confused as that recipe isn’t from my site, so I’m not sure! If you want to explain a bit more, I’ll try to help troubleshoot 🙂

          • I basically followed this recipe but made my own flour mixture (buckwheat flour, quinoa flour, corn flour, teff flour, pumpkin flour. As far as I remember) but still used the brown rice flour.

            I mixed the flours, and the wet ingredients separately add the yeast to the water to activate it, afterwhich I added it to the mix.

            And it didn’t rise as I expected.

            I don’t know if it’s because I didn’t sieve the flours or I put too many flours, or I didn’t use enough liquid.

            I followed the recipe using some substitues, but it didn’t rise.

            I’m wondering how much liquid I should use when making sandwich breads.

          • Did your yeast bloom? Did you let them rise in a warm spot? The other thing could be the flour mixture. I can’t say because I haven’t tried that blend, but that sounds like a mixture of heavier flours which might have weighed everything down!

  2. This looks so great. Have you or anyone else ever tried replacing the milk with melted butter? Or using homemade hemp milk?

  3. Thanks for sharing this recipe. I make sourdough English muffins and sourdough English muffin bread, which are great, but they take 1-2 days to make because I use wild yeast to make a sponge. Once in awhile I wish for something a little quicker and this is it. Because rice flour, especially brown rice, has so much arsenic, I substitute millet flour for brown rice flour. I like quinoa flakes and use it in several recipes.

    Thanks again. I’m looking forward to trying this recipe.

  4. Hi,
    Since I’m vegan am wondering if flax or chia gel could be substituted for egg in this recipe. Thank you.

  5. […] English Muffin Bread Pretty much one of the best gluten free bread recipes I’ve ever tried and a great way to start the morning! recipe @ queenofquinoa […]

    • As a 1:1 substitution, unfortunately no they can’t. I haven’t tried this recipe without the quinoa flakes, so I can’t be sure how this would work with quinoa flour. I would just suggest doing a little experimenting with the flour options (maybe starting with 1/4 – 1/3 cup of quinoa flour) and see how it goes. I will say, I don’t think you’ll be have the light, fluffy texture these english muffins have.

      • We’ll then I”ll get some flakes this week and bake it next weekend. I’m fairly new to this GF baking so I’m afraid to experiment yet. Thanks for the insight.

    • You can find quinoa flakes at most health food / natural grocery stores, but if you can’t find it in one of those places (or you don’t have one near you), you can purchase them online. Either from Amazon or I like Nuts.com. I really don’t suggest substituting these in this recipe, so if you can pick some up, I would highly recommend it. You’ll notice I use them in many of my recipes, so the box would definitely not go to waste 🙂

  6. I will have to try this bread. I’ve recently started making homemade breads for my eleven month old-trying to stay gluten free for now! Its not an easy task-making bread, but you make it look simple! Thanks for the recipe. 🙂

  7. Do you ever use a premixed GF flour to bake with? There are always SO many different ingredients and different flours in GF baked goods. That is why I never bake anymore.

    • Hi Leanne – I do sometimes use a premixed flour, but I enjoy experimenting with different flour combos. For most of my recipes, you can just substitute the same amount of flour with your favorite blend. Just make sure to see if your blend has a gum already in it. If so, then don’t add any extra that my recipes call for. If not, just add what is in the recipe and you should be all set!


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