Gluten-Free English Muffins

The English muffin, despite its name, has an intriguing transatlantic history.

Invented in the late 19th century by Samuel Bath Thomas, an English immigrant in New York City, the English muffin was actually created in the United States. Thomas began baking what he called “toaster crumpets” in 1880, selling them from his bakery in Manhattan.

Unlike traditional British crumpets, which are generally softer and spongier in texture, English muffins are sliced horizontally and often toasted, giving them their signature nooks and crannies that capture butter perfectly.

One interesting fact: Thomas’ original bakery still exists today in Queens, New York, and the brand “Thomas’” is still one of the most recognizable English muffin producers in the U.S.

I grew up with the Thomas’ brand, and my parents still eat them regularly.

In honor of the famous English Muffins I grew up eating, I asked our head baking and pastry chef creator Evelina to develop some gluten-free recipes for testing.

After a lot of hard work and trials, she created these incredibly fluffy and amazing Gluten-free English muffins!

Pro Tip: These English Muffins store wonderfully in the freezer.

Made with simple ingredients and no fancy equipment, they're ideal for toasting and topping with butter, jam, or your favorite spread.

Here is how to get 500+ more recipes like this…

Total Time:

• Prep Time: 25 minutes

• Cooking Time: 15 minutes

Ingredients:

• 570 g gluten-free flour mix (this recipe uses Caputo G flour)

• 90 g tapioca starch

• 90 g potato starch

• 11 g salt

• ….

Continue reading the full recipe here!

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