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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!
Course bread
Cuisine American
Keyword gluten free bread, muffin, muffin bread
Prep Time 40 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings 12 Servings
Calories 183kcal
Author Alyssa



  • 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