Gluten-Free English Muffins Recipe

Name: Gluten-Free English Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon yeast; 1 teaspoon sugar; 1 1/4 cups warm water; 2 cups rice flour; 2/3 cup potato starch; 1/3 cup tapioca starch; 1 teaspoon xanthan gum; 1/2 teaspoon salt; 1 tablespoon sugar; 2 teaspoons sugar; 3 egg whites; 4 tablespoons canola oil

Servings: persons

1 tablespoon yeast
1 teaspoon sugar
1 1/4 cups warm water
2 cups rice flour
2/3 cup potato starch
1/3 cup tapioca starch
1 teaspoon xanthan gum
1/2 teaspoon salt
1 tablespoon sugar
2 teaspoons sugar
3 egg whites
4 tablespoons canola oil

1
Proof the yeast with the sugar and warm water.
2
Mix the white rice flour, potato starch, tapioca starch, xanthan gum and salt.
3
Combine the 1 tablespoon + 2 teaspoon sugar, egg whites, and canola oil.
4
Add yeast mixture. Beat to mix.
5
Add half of the flour mixture and beat until smooth. Add rest of the flour mixture and beat three minutes.
6
Spoon into English muffin rings sprayed with oil spray and let rise about 45-60 minutes for regular yeast and 25-35 minutes for quick rise yeast.
7
Bake 375F degrees for 20-22 minutes.

518

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 tablespoon yeast, 1 teaspoon sugar, 1 1/4 cups warm water, 2 cups rice flour, and more.

Yes, Gluten-Free English Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Gluten-Free English Muffins

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