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Gluten-Free English Muffins

These gluten-free English muffins are beautifully fluffy, light and so tasty. They're delicious toasted and a fantastic homemade option for breakfast!

I'm on a mission, friends. A mission to make delicious gluten-free baked goods that taste even better than their gluten-filled counterparts. And with these gluten-free English muffins, I nailed it. Guys, like seriously. I totally nailed it.

Admittedly, I do have my fair share of kitchen blunders – cookies that lack sweetness, bread that doesn't bake through, muffins that are too crumbly to eat, pizza crust that sticks to the pan – ย but it's the successes that make me feel proud and give me just the slightest sense that I actually know what I'm doing.

But more importantly, these gluten-free baking successes mean I get to share them with you. And I know that you'll be just as excited as I am.

Gluten-Free English Muffin Ingredients

Gluten-Free English Muffin Ingredients

Like most gluten-free baked goods, we are using a combo of flours. The reason is that each grain performs a bit differently and to get a good replication of classic all-purpose flour, you need to use multiple flours.

But I also like to keep as simple as possible, so here's what we've got:

  • Sorghum flour: I love this flour because it's light and a teeny bit sweet
  • Almond flour: one of my all-time favorites because it's not only high in protein and healthy fats, but it helps add an amazing crumb to baked goods
  • Tapioca starch: most gf blends need a starch so that it lightens things up, but also helps to bind things together
  • Quinoa flour: and of course, the GOAT of gf flours! High in protein, a tad bitter (unless you toast), and just so awesome in pretty much everything. (GOAT if you don't know stands for greatest of all time ๐Ÿ˜‰)

And then for the rise, we're using some instant yeast, baking soda and an egg! (more on this process in a moment)

Other than that, all you will need is a pinch of salt, xanthan gum (again for binding), some warm water and a bit of honey!

How to Gluten-Free English Muffins

How to Make Gluten-Free English Muffins

While these homemade English muffins are pretty simple to make, there are a few steps in the process.

STEP ONE: The Yeast

The first step is to get our yeast nice and fluffy. You'll mix it with some warm water, along with the honey, and set it in a warm spot to do its thing. Blooming the yeast just makes sure that it's active and also helps us speed up the rise.

STEP TWO: The Batter

Once your yeast is bloomed, you can make your batter. Mix all your dry ingredients together, then pour in the wet and mix it all together. Mix it vigorously to activate the xanthan gum. It should look similar to a thick muffin batter.


Once you've got your batter, transfer it into your English muffin rings. If you don't have these, you can use cleaned out tuna cans (but the regular rings are better). Then cover them with a cloth towel and set them in a warm spot to rise.


Once the muffins have doubled in size they're ready to bake. Pop them in your oven for about 20 – 25 minutes. If they start to brown too quickly, cover them with some tinfoil, and continue baking.

And that's it!!

Stack of Gluten-Free English Muffins

Substitution Ideas for this Recipe

Now I know that you might not have all these flours (or ingredients) on hand and might be curious about substitutions. If you want to make substations, here's a list of what I would recommend:

  • Sorghum flour: brown rice flour or quinoa flour
  • Almond flour: another nut flour or I think you could try oat
  • Tapioca starch: arrowroot powder, cornstarch or potato starch all work
  • Quinoa flour: oat flour is the best sub!
  • Xanthan gum: guar gum or maybe psyllium husks. I wouldn't leave this out though as your muffins might be kind of crumbly.
  • Honey: maple syrup or another sweetener

Unfortunately, I don't think you'll be able to substitute the yeast or egg in this recipe.

Toasted Gluten-Free English Muffins

Why You'll Love these Homemade English Muffins

You guys. These gluten-free English muffins are perfect. Like totally, absolutely, undoubtedly perfect.

soft and pillowy
super light
gorgeous when toasted

And they have a gentle flavor and beautiful texture. The flour combination I used has a very subtle sweetness that pairs perfectly with jam but isn't overpowering at all. I like to toast them up for my morning breakfast and make a quick PB+J. It's delish!

Oh and one other amazing bonus? These babies would also make great burger buns or sandwiches!

How to Make Gluten-Free English Muffins

More Classic Gluten-Free Baked Goods to try:

Gluten-Free English Muffins

4.5 from 2 votes
These gluten-free english muffins are beautifully fluffy, light and so tasty. They're delicious toasted and a fantastic homemade option for breakfast!
author: Alyssa
yield: 4 muffins
Gluten-Free English Muffins
Prep: 30 minutes
Cook: 35 minutes



  • Turn on the oven for a few minutes, then turn it off keeping the door closed (If you have a nice warm spot in your house that these can rise, you can skip this part). Line a baking sheet with parchment paper, grease four English muffin rings and arrange them on the baking sheet. Set aside.
  • In a small glass measuring cup, add the warm water, honey and yeast. Stir gently until incorporated and set aside to proof. After about 5 - 8 minutes, the yeast should have grown and become puffy. If not, your yeast is likely not active, or you water wasn't the right temperature.
  • Meanwhile, whisk the dry ingredients together. In a separate bowl, beat the wet ingredients together. Add the wet ingredients, followed by the proofed and mix until combined. Don't overmix the dough.
  • Divide it between the four prepared English muffin rings. Place them in the warm oven (or in a warm spot in your house) and let them rise for at least 20 minutes until they're puffy and nearly doubled in size.
  • If you're proofing them in the oven, take them out then preheat the oven to 350 degrees F.
  • Bake at 350 degrees for 20 - 30 minutes. If they start to brown too quickly, cover the tray with aluminum foil to finish.
  • Cool on a wire rack until completely cool. Slice in half and toast.


Serving: 1muffin | Calories: 309kcal | Carbohydrates: 36g | Protein: 8g | Fat: 16g | Saturated Fat: 2g | Cholesterol: 41mg | Sodium: 530mg | Potassium: 105mg | Fiber: 4g | Sugar: 2g | Vitamin A: 59IU | Calcium: 38mg | Iron: 2mg
cuisine: British
course: Baked Goods

Filed Under:

How to Make Gluten-Free English Muffins
How to Make Gluten-Free English Muffins
How to Make Gluten-Free English Muffins
How to Make Gluten-Free English Muffins

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81 comments on “Gluten-Free English Muffins”

  1. Avatar photo
    Alicia Leifheit

    Alissa you just made my morning. I don’t have English Muffin rings yet, but I may have to try them without it this am. I SOOO miss English Muffins! Thank you!

      1. Question: how do you let the English muffins rise in the warm oven for 20 minutes then bake in a 350 degree oven? My oven takes several minutes to preheat to 350 degrees. I only have one oven. I have seen this instruction in other places. Tks.

        1. You turn the oven on for just a few minutes to let it get warm, then turn it off and put the muffins in there to rise. When you’re ready to bake them, remove them from the oven and preheat to 350 degrees. Hope that helps!

    1. Same predicament for me…alas!!…Soooo, I used well-cleaned empty tuna cans with the tops and bottoms removed!….Works perfectly until I can find/afford the much prettier variant!

      I simply love this blog…a recent, time-devouring discovery (albeit worthwhile with the treasure trove of nutritious delicious culinary wizardry!)..I have been archiving “must-make” gems for the past hour!…Gaads!…Yet…how can I ever thank you…Queen of Quinoa?..this is an understatement!

      1. Oh my gosh!! SOOOOO happy to hear these worked for you. Aren’t they lovely? One of my favorite recipes I’ve ever created!! Glad you’re enjoying them and keep the fabulous comments coming my dear ๐Ÿ™‚

    1. I think you could try replacing the almond flour with flaxseed meal or just another high protein flour like quinoa. Let me know how they turn out!! xx

    1. I don’t think so. You could make your own English muffin rings (just google it and you’ll find some ideas), but you need something to help them hold their shape. You can purchase these muffin rings online and they’re only $5 or so.

  2. Do you think I could substitute quinoa flour for the flakes?? And…what about an egg replacement? These look super yummy…thanks! We’ve recently discovered homemade English muffins.

    1. I think you could replace the quinoa flour with flakes, but I can’t say about the eggs. I rarely bake egg-free so I’m not super familiar with substitutes. I would suggest giving it a try though! Would love to know what you end up doing ๐Ÿ™‚

      1. Avatar photo
        Mary McAndrew

        a little confused, are we supposed to use Quinoa flour in the recipe? Not flakes as it says? I hope so because I can never find flakes and I’d love to try these!

    2. Avatar photo
      Sarah@Crazy Love Gamble-Style

      You could use flax “eggs”, the recipe is 1 tablespoon flax-seed meal & 3 tablespoons boiling water, let sit until egg like texture is reached.


      Don’t know if it works for this recipe but I’ve done it with muffins several times if I had no eggs available for a recipe and it worked great. Good luck!

  3. Jennifer use millet or teff instead of almond flour.
    If you don’t have rings use aluminum foil or used tuna cans that have been thoroughly washed out, or even a 4 inch cookie cutters if you have more than one. If you need to purchase rings you can order them on Amazon but order 2 sets, because if you use your bread recipe then it will make 8 english muffins at a time.
    Another thing as for english muffin recipes any bread recipe can be made into english muffins. I have done it with a sweet hawaiian bread recipe that I adapted to gluten free.
    Another hint to make them fluffier is to let the dough rise in a covered container in refrigerator overnight then divide it among greased rings and bake 25 mins. Remove rings and bake additional 5 minutes to crisp edges. Good luck ladies.

  4. Avatar photo
    Beth @ Tasty Yummies

    These look amazing. Great now I need another kitchen accessory. How have I never even heard of muffin rings? These look incredibly fluffy. I cannot wait to try this recipe.

  5. Oh my goodness these look good! And I love that you suggested using them as burger buns as well. With the warm weather coming, I’ve been craving a good burger done on the BBQ but wasn’t sure what to use for a bun. I’m going to have to try and find some English muffin rings now. I never even knew they existed!

    Thanks Alyssa for yet another amazing looking recipe.

  6. Just made these, they were fantastic although 30 minutes was way too long to bake, 20 probably would of done it, but they were light and fluffy. For sure a keeper!

    1. Would you please confirm the amount of yeast? 1.5 tsp is 6 pkgs? Seems excessive! I asjusted and tried 1 pkg of instant yeast in water for 2-5 min, then added liquid ingredients to it before mixing either dry ingredients, let rise, etc.

      I found that the mixture was rising before adding it to the cups, but didn’t rise nearly as much after distributing it to the cups. Maybe because I tried to spread the batter evenly in the cups with a wet spatula?

      They were brown after 15 min in the oven. I think they’re still edible at this point, but not what I expected.

      Suggestions for improvement?

      1. Hi Megan – there’s actually 2 1/4 teaspoons of yeast in one package. I would have done what you did, proofed the yeast before adding it to the dry ingredients. However, instead of letting the dough rest, I think add it right to the rings, then let it rise there (either in the slightly warm oven, or just in a warm place on the counter or in the sun). Rising time may depend based on your temperature, so wait until they have doubled in size. As for the cooking time, I’m guessing that your oven runs a little hot. So I would suggest bumping it down to 325 and see how that goes for you.

        Let me know if that works!

  7. Pingback: IN DEFENSE OF KITCHEN GADGETS | Sauced In New York

    1. Thanks so much Sylvie! I just used them last night as a burger bun and it was delicious. So versatile. And they freeze beautifully too!

  8. Thank you so much for sharing! I love your site; it’s so cute. Your recipes are awesome. Keep up the great gluten-free work! ๐Ÿ™‚

  9. Whoops…additional question…could one possibly use psyllium husks (ground in coffee grinder) for the xanthan gum?…I only have the black psyllium “seeds” in my cupboard! Thank you so kindly.

    1. I can’t say…I’ve not experimented with it. I think it could work, but the proportions might not be the same. I encourage you to test it and please let me know how they turn out!

    1. You’re so very welcome ๐Ÿ™‚ They were by far the best english muffins I have ever tasted. Even the whole gluten-free part aside. I will never go back to another recipe again ๐Ÿ™‚

  10. I just came across this recipe, it sounds really good and it would work well…. BUT…. I usually use Bob’s Gluten-free All Purpose flour for bread, cookies, muffins etc. with good results. Rather than rush out and buy several different flours, plus quinoa flakes, I’d rather try it with the stuff I have. How critical are the flours you recommend? Obviously the flavour will change a little, but what are your thoughts about making this change? Thank you.

    1. I always say just give it a shot. The texture and flavor will definitely change and I can’t guarantee the results since I haven’t tested it with their AP flour, but I think it would be similar. Let me know if you try it!

  11. I did try making these and I did follow the recipe exactly as written above – and the muffins I made look much darker and I am quite disappointed in the final result. they are dense and somewhat tasteless. Sorry for the bad review but I was hoping for a different result. More like what I remember English Muffins were like.

    1. Hi Kathy – I’m really bummed to hear these didn’t work out for you. Do you have an oven thermometer? It sounds like they browned too quickly in the oven, which leads me to believe that your oven might run a little hot. Also, how was the rising process? Did they double in size? The rising is where they get all their fluffiness from, so if they didn’t rise completely, or all the way, then I imagine the final baked good would be quite dense. As for the flavor, perhaps adding a touch more salt to yours would help give them a little more flavor. I’ve made this recipe a few times and it’s always worked for me, so if you followed the ingredients exactly, I’m guessing it’s one of the reasons above – temperature and/or rising time. Sorry they didn’t turn out. Hope that doesn’t stop you from trying again. xo Alyssa

  12. Thanks Alyssa however the darkness did not come from an over hot oven, but more so from the ingredients used (sorghum flour is dark). As I said I followed the recipe exactly as stated and the result did not even closely resemble the finished product in your photos. The rising time was as said and I guess the texture is like any other GF product.

    1. I’m curious what brand of sorghum flour you use. It’s actually one of the lighter of the flours which is why it’s in so many all purpose mixes. Depending on the environment that your muffins rose in, the time in the recipe may not have been long enough. It’s important to make sure they’ve doubled in size. Another thing I’m curious about is perhaps your yeast may not have been activated… my suggestion for next time would be to proof the yeast ahead of time in the liquids to ensure that it fully activates. I really think that would help. Thank you for letting me know about this though!

    2. Hi Kathy –

      I was just alerted that my last comment somehow had a personal message mixed in there…oops!! Anyway, sorry about that. I’ve updated the comment, which should answer your questions. Must have seemed strange when you first read it ๐Ÿ™‚ Hope you give the recipe another try and let me know if you have any more questions!!

      xo Alyssa

      1. thanks Alyssa – I will try what your other reader suggested and try tapioca flour. This should produce a lighter and fluffier product.

  13. Hi! I just wanted to say THANK YOU SOOOOO Much for this recipe! These are just… Wonderful… Perfect… So delicious I ate five (FIVE) of the six the batch yielded… I replaced the sorghum and the tapioca fours with 1 cup of my gluten free flour blend ( which has both flours in it) and the ate them with vegan butter
    This will become my go to recipe for english muffins and gluten free flat bread
    Thank you very much!

    1. Oh my goodness, this made my morning! Thank YOU for making them and I’m SOOO happy you enjoyed them ๐Ÿ™‚ They’re definitely one of my favorite recipes on the site!

    1. Oh sorghum flour is AMAZING! It’s one of my favorite, go-to gluten-free flours. It’s made from sorghum, which is a grain, and is very light and mild in flavor. I highly recommend that you try it ๐Ÿ™‚

  14. Avatar photo
    Whitney Bischoff

    I just tried this recipe and it did not look like the picture. The dough was too dry and didn’t really rise. I think there may be several issues. 1. I doubled the recipe, does this work? Or do you just make it twice? 2. I had tapioca starch not flour and don’t know the difference. 3. My baking soda may have been old. 4. i used agave nectar and my eggs were a little chilly. I will try proofing the yeast next time, any other suggestions? English muffins are my favorite carbohydrate. I’m not giving up.

    1. Hi Whitney – there are a few things I can think might have happened. First, baking is very dependent on your environment. If you live in a different climate than me, store your flours differently than me, it can result in completely different baked goods. I’m wondering if that was part of the reason the dough was dry. When you doubled the recipe, are you sure you doubled all the measurements? I’ve never had gluten-free dough be dry, it’s usually very liquidy, almost like a thick pancake batter, so that yours was dry makes me think that perhaps the liquid ingredients were slightly off. Tapioca starch and flour are the same thing, so that couldn’t have been it. The baking soda could have been the cause for the lack in rising. The agave shouldn’t have made a difference because it’s such a small quantity. For next time, I would suggest using room temperature eggs, and proofing the yeast beforehand. I would also double check the measurements if you double the recipe again, maybe start with the recipe exactly as written and see how that goes for you and then try doubling it. I’ve made this a bunch of times and they always work out beautifully, so I hate that they didn’t turn out for you! Especially since you’re an English muffin lover ๐Ÿ™ Keep me posted! Hope that was helpful!

  15. I’m So looking forward to making this recipe! I just made another gluten free English muffin recipe, and it was a flop ( rubbery hockey puck. haha).
    So, proofing the yeast? What

    1. Hi Terry – I made them again yesterday, and they were delicious. I actually subbed out the flour mixture and used millet + sorghum. Yum! I think proofing the yeast is the best idea here. I think I’m also going to update the recipe to say that. I’ve tried it both ways and it’s worked out well for me, but I do think that proofing it ahead of time would be more foolproof. Let me know how they turn out. They’re one of my favorite recipes!

      1. I am curious to know what proportion of millet + sorghum do you sub for the flour mixture? And, do you use millet + sorghum flour or do you sprout whole grain millet + sorghum for this recipe? Thank you so much for sharing this recipe! I am looking forward to trying it out!

  16. Made these this week but added 2 Tbsp of sugar because the quinoa I get is a tad bitter, even with rinsing, and I ground my quinoa into flour, have never found quinoa flakes. Even so, they were wonderful; beautifully moist and “bendable” for two full days at room temp (all sealed up). Then I froze them to prevent them getting any drier, will warm them with a tad bit of water to try & rehydrate. This will be a favorite of mine for sure, and definitely beats the “sawdust” or hockey pucks I’ve done before.

    My muffins came out looking like whole wheat–a gorgeous color–and it definitely tasted of the quinoa. I did lose track of the baking time, but they still had the perfect texture and moistness, I don’t think they were over baked . Can you tell me what made them that whole wheat color?

    1. Yes! So, so very happy that they turned out for you! Love your substitutions. I freeze mine too and find that they are still delicious! I think it was probably the combination of flours that made them the whole-wheat color.

  17. These are awesome!!! I am fairly new to the gf scene, but I made these this morning and toasted one up with my lunch..YUMMMM!!!! I actually doubled the recipe, and am so glad that I did!

  18. a burger WITH a bun or muffin, need I ask for more???? I have had to do a Wendy’s burger while traveling (lesser of all evils put there). The servers look at you cross eyed and say well how am I supposed to give it to you? It makes me laugh, they can’t even think inside the box, let alone outside! I’m glad I don’t have to do that often! Can’t wait to give this a try, cheeseburger on an english muffin, lettuce, tomato and mayo! Heaven!!!

    1. I’m seriously craving burgers now…mmmm!! And I’m glad you’re excited to try these – definitely better than Wendy’s ๐Ÿ™‚

  19. I despise fast food, now, but when traveling, I find it a necessary evil, Wendy’s is better than the ones who cook with “pink slime”!!! I will forever carry the guilt of raising my four children with the choices I made for them!

  20. Have any of you heard of or used the microwave proofing method?

    For 600 to 700 watt ovens, setting is generally between 10% and 35%.
    500 watt 0ven takes 10% power.
    Small cavity ovens may require the lowest setting and a shortened heating time of 2 minutes.
    Place dough in a microwave proof bowl and cover with plastic wrap. Put in mic.. add an 8 oz glass of water in the back. Set power at 10%.. heat 3 minutes, rest 3 more, heat 3 more, then rest 6 minutes for a total of 15 minutes.
    Remove dough from mic. Is it doubled? Pull out of the bowl. Is it too hot to handle? Should read no more than 112 degrees on an instant read thermometer. If it is too cold, make adjustments by raising to 20% power. Punch dough down and repeat the test. If too hot, drop time back to two minutes. If it doesn’t rise at all, you probably killed the yeast. Mix up another batch of yeast and water then mix in with a little flour. Add to the dough and repeat the test either lowering power or shortening the time.
    Some people start with the lowest time and leave it there as they are happy with the results.
    This is taken from a book titled Dessert in Half the Time. They use a food processor to make the dough, take out the blade and cover the bowl with the plastic wrap to raise in the mic… your house, your rules, but I use a different bowl.
    This works great for me. It is in effect a home made proofing oven.

  21. Avatar photo
    Elizabeth Noble

    You really did nail it with this recipe! I made these last night and they came out perfect! Upon taking these beauties out of the oven my overnight guests were very disappointed that they were not planned to go with dinner. Thank goodness I had doubled the recipe as I had to toast two as “testers” on the spot and still had enough to stash away for breakfast. Lots of comments like, no-way these are gluten free and wow these would make killer sandwich rolls and the ideas flew around the kitchen. I spent the next hour explaining the alternative flours and ingredients, their origins — and how you can really make awesome baked goods without any wheat flour. Thanks for an wonderful recipe.

    1. Oh my goodness, yay!!!! I’m thrilled to hear that you liked them. Seriously, they’re my go-to recipe on the site and I make them all the time. They’re just delicious and I’m so happy to hear you think so too ๐Ÿ™‚ It’s also exciting to hear that even those who love their gluten enjoyed these! xo thank you for sharing!!

  22. Avatar photo
    Marie @ Substance of Living

    Your english muffins look terrific! These are now officially on my to-make list. Thanks for sharing.

    1. Thanks so much for stopping by! These are by far one of my favorite things to make on my blog. They’re just delicious! Would love to know what you think of them ๐Ÿ™‚

  23. Just made these and it came out Wonderfully! But mine was quite a bit darker…. my sorghum flour is dark,..is it suppose to be? Instead of slicing these, I used a fork to prick all the way around and it split opened…JUST like regular English Muffins! Great nooks and crannies! Thank you for your efforts!

  24. Pingback: 32 of The Best Gluten Free Quinoa Muffin Recipes

  25. I made these last night and they were fantastic. I didn’t have quinoa flakes, so I substituted quinoa flour and that worked out fine. I bought white sorghum flour – so my muffins turned out a lovely light tan color. My husband was quite impressed. This turned out so much better than some of the other gluten-free creations I’ve made (we’re still trying to forget the coconut raspberry crock-pot cake incident of 2015). lol Thank you so much for sharing your recipe. I know it’s a lot of work getting a recipe perfected and I’m so grateful when people share.

  26. I tried the recipe as written, but found that the muffins don’t have the right “mouth feel” of a nice whole wheat (Trader Joe’s) British Muffin. That is what I really loved before giving up wheat. The muffins in that batch kind of melted on your tongue and didn’t offer enough resistance. So I thought I would experiment a bit. ๐Ÿ™‚
    For those who used to prefer Whole Wheat English muffins to white plain muffins, this recipe might be for you!
    In the original recipe I noticed that the areas where the Quinoa flakes had a clump or two were the areas of better texture, so I have increased the flakes. (BTW, I found the flakes in the cereal aisle not the baking aisle at the store; the quinoa flour was in the baking aisle, but the flakes were with the oatmeal)
    New English Muffin:
    1/4 C Oat Flour. (You can get this certified gluten free either online or at Whole Foods)
    1/2 C Almond meal. (I like the texture of Trader Joe’s almond meal the best)
    1/2 C Quinoa flakes
    I filled 2/3 of a 1/2 cup measure with Tapioca flour and then the rest with Sorghum (total 1/2 C)
    1/2 Tblsp of Flax Seeds. (This was great for texture…just like wheat berries in WW muffins)
    1 pkg Active Yeast
    1/4 tsp salt
    3/4 tsp baking soda
    1 tsp xanthan gum
    3/4 C warm water
    1 tsp honey
    2 Tblsp almond oil. (Nice nutty flavor!)
    1 large egg
    1/4 tsp vanilla extract or almond extract or mixture of the two.

    I definitely proofed the yeast following the instructions given in the original recipe, that made them really fluffy. I also found it useful if you live in a low humidity environment to cover the dough in the rings with a very light damp cloth for the rising as I used to do with bread. I usually put plastic wrap over the top of the dough so it won’t stick to the cloth. ๐Ÿ˜‰
    350F worked for me. My oven finished baking them after a total of 24 minutes. I made sure to check on things after the first 15 minutes to be sure they didn’t burn.

    To me, these muffins had a better mouth feel….more resistance against the tongue as WW English muffins have.

    1. Thanks for sharing! I think the addition of oat flour definitely would give them a bit more chew. Just lovely!

  27. I can’t buy sorghum or quinoa flakes but I will try grinding the quinoa seeds.
    And I will try the tuna can with covers removed, can’t buy the rings.
    I will look on line.
    Is there a recipe for bread as well? I just made one for the first time, it is rising.
    I am so stressed, just buying all these expensive ingredients and thinking it will be a flop.
    The muffins look so delicious. I will try that in a few days. I will see how this loaf (from another site) turns out.

  28. In normal wheat bread, the ratio of sugars/salts are important for rising. I would imagine it would be the same for this.
    Is Kosher salt different than regular salt with regard to the amount?

  29. Made these last night. Instead of the separate flours I used a general gluten-free mix from Costco. I did add the xanthum gum & quinoa flakes as the recipe called for. Mine turned out really well, but I would describe them as biscuits. I have three rings a little larger than the four english muffin rings most people have. Baking time of 28 minutes was perfect for them

    1. I think the flour blend probably caused them to dry out a bit, hence the biscuit texture. But glad you enjoyed them nonetheless!

  30. I make this a couple of times a week, doubled, with butter instead of olive oil. I form them into discs on parchment as I have no rings. They always turn out great! This is my go to recipe for gluten free rolls. Thank you for publishing this recipe.

  31. Could you possibly add the gram measurements for the flours? My dough was so wet that the muffins didn’t keep their integrity when rising and flopped over the edge of the rings. Since everyone measures things differently, weights in the recipe would be more accurate. Thanks!!

  32. Iโ€™ve made them twice and We all love them. I doubled the recipe and it made 12 with the rings I bought. This is a great change of pace from toast in the morning and easy once you get the hang of blooming the yeast! Thanks for Making my mornings a lot more interesting!โค๏ธ