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
Ingredients
Wet:
- 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
Dry:
- 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
Instructions
- 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.
Nutrition
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hello Tessa … I’m so much inspired to try this recipe. However, TEFF flour is difficult to find in our area. What would you suggest I replace it with? thanks
Try oat!
I recently found out that I am allergic to wheat, soy, cow’s milk, egg whites and 11 other foods. I have struggled because I really don’t want to pay $6 to $8 for a loaf of gluten free bread or English muffins. I came across you recipe and gave it a try today. I used large jar rings for my muffin molds, and it worked beautifully! I used white rice flour, millet and tapioca flours and flax meal. They smelled so good baking, I could not wait to try them. They did not disappoint! So, so delicious…better than store bought English muffins any day! Thank you so much for sharing your recipe.
Nice Joy! It can be so overwhelming when you first have to take out foods! So glad you found something you like!
I just made these. I am blown away. I haven’t tasted anything so BREAD-Y in years. Thank you so much for sharing this recipe.
Great Celina!! these were my favorite for awhile…I now make my Teff-Millet bread weekly..although I only use brown rice and teff currently!
https://www.tessadomesticdiva.com/2013/05/moist-soaked-teff-millet-bread-gluten-free-vegan.html
Thank YOU Tessa! The instant yeast is a good thing to know just in case I run out of the regular yeast. I made another recipe as is batch yesterday but tested just a small toddler sized English muffin on the skillet and it came out great! I cooked it on a lightly coconut oiled medium heated skillet for 3-4 mins /side. My almost 3 year old gobbled it up. I may try the whole batch next time although the recipe is pretty darn perfect as it is. This recipe will definitely be a weekly regular go to. Thank you SO much!
fun! I will have to try that skillet method!
Tessa, thank you so much for this gluten free AND vegan english muffin recipe!! It is delicious! I am a gluten intolerant vegan and also avoid soy most of the time so am very happy to have found this recipe and your blog! I am curious if you’ve tried (or think it would work) to cook these on a skillet the old fashioned way? I think I may try just one next time to see how it turns out. Also, how do you think instant yeast would work in this recipe (I have both Fleischmanns rapid rise and SAF instant). Thank you so much again!!!
Hi Sarah, glad you love them too! Never tried them in a skillet, but certainly worth a shot!! Instant yeast works just as well too! Thanks for your feedback!
Could you leave out the gums? or replace with something else?
Hi Shelby! You can leave the gums out, but you will sacrifice some texture. I would try softening some gelatin or pectin in with the liquids as a replacement…maybe 1-2 teaspoons worth. Haven’t tested it that way, but that is what I would do!
These look amazing for being egg-less! Thanks for sharing them on Waste Not Want Not Wednesday, Tessa, I’m featuring them as part of my Vegan features for this week 🙂
Silly question… Do u bake the muffins in the cutters? I’m really looking forward to trying these! Thanks 🙂
Not silly elissa…yes I cook then right in the METAL cutter….
I was wondering if I could use any other flour in place of the teff? Thanks
sure Vikki…what do you have on hand? Brown rice, almond, millet, sorghum, chestnut….really any wholegrain or grain free flour should work in this quantity! Use a flour you like the taste of, it is a forgiving recipe!
this is great, will try them soon, thanks!
I couldn’t find many metal cookie cutters nor did i have the English Muffin rings in our stash so I used the top ring of some mason jar lids and in a pinch they worked great! Thanks for the recipe 🙂 everyone enjoyed them!
SO creative Jessica! A great tip!! Glad they were enjoyed!
I made these English muffins today after finally biting the bullet and buying some little tins. We cant seem to buy muffin rings in New Zealand but I bought some pie tins with removable ceramic plates. I removed the plates and used the tins.
The recipe is awesome and forgiving – I added the chia meal to the dry ingreds instead of wet! Im still fiddling with the flours to perfect the taste but Im so proud to have made muffins that look and taste great. They even have a lovely texture. Cant wait for my daughter to get home from school so I can toast her one with jam or golden syrup on and see if she likes them. I love the idea of being able to freeze them and to pull one out each morning to toast for breakfast. Thanks Tessa for your lovely recipe :)My recipe made 6 muffins but I think next time I will make 7.
these look great, I am going to try them this weekend. I was wondering how well they freeze?
I make double batches, pre-slice them, and store in the freezer Helen!So the freeze very well, I toast right from the freezer half the time….
I don’t know how I missed this when it was firs published, I so miss english muffins!! And you are right, all the ones available, well, they should just remain on the shelves!! I cannot wait to try this, may even make them for breakfast tomorrow, how happy would my girls be, to have warm, nooks and crannies english muffins, I cannot wait!!!
Let me know Jamie!
Hi! I just discovered your wonderful site via Wellness Weekend (and am now a follower!) I made these today and they are easy, delicious and a dream come true for me 🙂 I used 3/4 c. my own multi-grain mix of flour (rice, sorghum, millet and teff) and 1/4 c. buckwheat flour. I used 3 1/2 Tbsp. flax substitute as I can’t grind chia seed (need to replace my grinder.) Also used 1/2 each unsweetened vanilla almond milk and water. They mixed up easily, rose in just about 12 minutes and baked to perfection. I. Am. Amazed. They are cooling but I split one to peek inside and there are all the little nooks and crannies. I gobbled it down warm…still so, so good. THANK YOU!!
Hi Lisa! You made my day! I simply adore this recipe and make it all the time and have not received any feedback from readers yet, so was wondering if something was off, thank you for sharing YOUR experience!! We like ours extra toasty for many days after bake day!
These are by FAR the best looking GF English Muffins I have ever seen! I am drooling! You are a wizard in the kitchen! 🙂 Love it! Thanks for sharing at Gluten Free Fridays!
I’m SO making these this weekend. I’ve been dreaming of dairy-free eggs benedict and these english muffins are the perfect base. Thanks for sharing! Hope you have a great weekend 🙂
Awesome Alyssa..report back…we make them weekly in this house!
Neat! I’d love to try these! Thanks for the recipe!
English muffins are my favorite breakfast treat and I too have been disappointed by the gluten free versions available on the market. I’m so excited to give this recipe a try. Thanks for sharing!
yay Christine…please come back and provide some feedback…people love to read about results! I am scheduled to make another batch of these in the next day or two myself….
Awesome 🙂 I have a GF friend who I will be sharing this recipe with. She will be thrilled! Thanks for sharing at Scrumptious Sunday.
great to hear,thank you!
please DO try them France…I’m anxious to hear your input!
How great. I had tried some gluten free english muffins in the past and have not been successful. These look like they were perfect. I’ll have to give them a try.
I’m so excited by this recipe! I looove english muffins and have always wanted to make my own gluten-free ones 🙂
Great Gabby…let me know how yours turn out!! You won’t believe how easy it is!
love the texture on these!
They are full of nooks and crannies just like the ones I was used to!!