These wholegrain gluten free English muffins bring wholesome bread back into your life! A nourishing gluten free bread free of eggs, which of course is never an easy feat! Egg free gluten free bread IS possible, and these cute English muffins will have you making egg sandwiches again!!
Wholegrain, gluten free and vegan English muffins…breakfast is BACK!!!
I am so excited to share this recipe with you guys!
We really loved our English muffins in this house before cutting out gluten. I have purchased every brand I could find (which isn’t many mind you), and they ALL STUNK! Not just kind of…..like REALLY, REALLY stunk. In fact, they grossed us out! Of course they were all loaded with starch and additives and quite expensive to boot, so three strikes your out!
Would you ever guess that making your own couldn’t be any easier? No fussiness, no drama: just mix, plop, rise, and bake.
English Muffin Ring Options
They only thing you need is a really cheap set of english muffin rings. For $5, you will have them!
But as I also discovered, using larger metal cookie cutters worked too (4″ apx)….and you can bet the kids fought over who got the snowman (we shared it of course!) I bet I could use raisins to make some buttons and a face for Mr. Snowman next time…how cute would that be?!
More gluten bread recipes to try:
- My Soaked Teff Bread is an absolute family favorite made weekly! No eggs either!
- This Sweet Brown Oatmeal Bread has the addition of the chewy whole oats…so good!
- This artisan style gluten free bread looks amazing!
Gluten Free Vegan English Muffin Recipe:
Try these wholegrain English muffins? Be sure to come back a leave a comment below!
Gluten Free Vegan Wholegrain English Muffins
- 1 1/3 cups milk any non-dairy milk will do
- 1 tablespoon palm sugar honey, or other sweetener...this is in part to give the yeast sugar to grow!
- 2 tablespoons avocado oil or I have used melted coconut oil
- 2 1/4 teaspoons yeast or 1 envelope
- 2 tablespoons chia meal OR flax meal would work too, increase to 3 tablespoons
- 1 teaspoon apple cider vinegar or other vinegar
- 1 cup sorghum flour or any mix of millet, brown rice, or gluten free oat flour (I have made multiple variations and enjoyed them all. Do not use all one flour, I mix three usually. I have even used sunflower seed flour I made, and almond could be used too!)
- 1/2 cup teff flour
- 1/2 cup tapioca flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon sea salt
- 1/2 teaspoon guar gum or xanthum gum
First, heat your milk to warm, about 110 degrees, or you can easily place your finger in it. Too hot and you will kill the yeast!
Mix in the palm sugar and sprinkle the yeast over the top. Set aside for about 10 minutes to proof the yeast. It should have a creamy, puffy head on top of the liquid. If not, your yeast is dead and will not work, start over with some fresh yeast!
While your yeast proofs, whisk together your dry ingredient in a large bowl, and set aside. Prepare your rings by greasing them well and setting them on a greased cookie sheet.
Once your yeast is proofed, stir in the oil, chia meal, and vinegar.
Pour wet into the dry and mix until you have a soft, muffin-like batter.
Pour the batter into the prepared muffin rings. Only fill your rings/cookie cutters about 2/3 full.
Set aside to rise in a warm place until they just start reaching the top edge. This only takes about 10-20 minutes for me. Do not let the batter rise too high, or the muffin will be hard to remove as there will be overflow baked onto the ring.
Bake in a 375 degree oven for about 18-20 minutes until just golden.
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