When I couldn’t find good vegan gluten-free English muffins at the grocery store, I decided to make my own! This homemade version is tender, golden, and perfect for adding your favourite jam or spread.
Before I started this food blog, I was a baker. And I don’t mean I liked to bake as a hobby. I had my own bakery! So I take baked goods seriously. Like my Gluten-Free Sandwich Bread , this recipe for gluten-free English muffins was tested and perfected so you can trust that it will deliver perfect results: that classic chewy texture, golden exterior, and nooks and crannies to fill with plant-based butter and jam. You’re going to love them!
Why These Gluten-Free English Muffins Work
The easiest way to make a recipe gluten-free is to use a 1:1 flour substitute. After experimenting with that, I realized that I needed to go custom—it just wasn’t working out. Here’s what makes this recipe a win:
- The right blend of starches and flour . I’ve carefully chosen a mix of tapioca starch, potato starch, and millet flour to achieve the perfect texture and flavour for these gluten-free English muffins. It’s a little more work than using a store-bought blend, but it’s worth it because it helps make the muffins chewy but also soft and tender.
- Traditional technique . English muffins aren’t baked like muffins at all—instead, they are cooked on a griddle. This recipe follows the traditional technique of cooking on a cast-iron skillet or griddle, giving the muffins that signature golden brown colour and slightly crisp exterior.
Notes on Ingredients
This section will guide you through the key ingredients needed to make your own gluten-free English muffins. Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Warm water – To activate the yeast . If you’re feeling uncertain of the temperature, always remember that it’s better to err on the side of colder. Hot water will kill the yeast, but if it’s on the colder side, it will just take longer for the yeast to activate.
- Agave syrup – An alternative to honey for feeding the yeast.
- Instant yeast – Learn more: Is Yeast Vegan?
- Psyllium husk – This provides structure and elasticity in gluten-free baking.
- Warm almond milk
- Olive oil
- Potato starch – Potato starch helps create a light, fluffy texture.
- Tapioca starch – This helps make the texture of the gluten-free English muffins chewy.
- Millet flour – I love the mild, nutty flavour of millet flour. It’s one of my favourites for gluten-free baking!
- Salt
- Cornmeal – Used for dusting to prevent sticking.
How to Make Gluten-Free English Muffins
Making gluten-free English muffins is one of those baking projects that’s satisfying and fun—at least for those of us who love baking! Here’s a quick overview of the steps involved.
Activate the yeast.
- Activate the yeast . Mix the agave syrup, yeast, and 3 tablespoons of warm water in a small bowl. Stir and let sit until it gets foamy.
- Hydrate the psyllium . Whisk the remaining water with the psyllium husk in a large bowl and let it sit until it gels.
Mix the wet ingredients.
- Combine the wet ingredients . Stir the yeast mixture, almond milk, and olive oil into the bowl with the psyllium.
- Whisk the dry ingredients . In a separate bowl, whisk the starches, millet flour, and salt.
Combine the wet and dry ingredients.
- Finish the dough . Slowly add the dry ingredients to the wet mixture, mixing by hand or with a stand mixer until the dough comes together.
- Shape the English muffins . Dust a baking sheet with cornmeal. Divide the dough into 8 portions, shape each into 3-inch circles, and flatten to 1-inch thick. Sprinkle the tops with cornmeal.
Cook in a skillet.
- Proof . Cover the English muffins with a towel and let them rise for 1–1 ½ hours, or until they’re slightly puffy.
- Cook the muffins . Heat a dry nonstick or cast iron skillet over medium-low. Cook 2 to 3 muffins at a time for 7–8 minutes per side, until the internal temperature reaches 200°F.
- Cool . Transfer the English muffins to a wire rack to cool for 20 minutes before serving.
Tips for Success
- Sticky dough is fine . Don’t add more millet flour if the dough is sticky. It’s supposed to be like that!
- Don’t overcook . The internal temperature should reach 200°F for the best texture. If the outsides start getting dark or burnt before the insides reach 200ºF, reduce the heat on the stove.
- Use English muffin rings if you have them . I developed this recipe without them since most home bakers don’t have them on hand, but if you do have rings, you can cook your English muffins in them for perfect circular muffins.
- Cook low and slow . Cooking the muffins on medium-low heat ensures they cook evenly and develop that signature golden-brown crust without burning. Don’t increase the heat!
- Split with a fork . For the best texture, use a fork to split the English muffins open instead of a knife. This will create nooks and crannies for butter, jam, or your favourite toppings.
Serving Suggestions
Top your gluten-free English muffins with classic options like Vegan Butter and jam (I love this Strawberry Jam !), or get adventurous with avocado, Carrot Lox , or even Tofu Scramble . You can also use them to make English muffin pizzas!
How to Store
- Room temperature : Gluten-free English muffins can be stored at room temperature for up to 3 days. Let them cool completely, then store them in an airtight container or zip-top bag.
- Freezer : To extend their shelf life even further, you can freeze these English muffins for up to 3 months. For best results, wrap them individually in plastic wrap, then pop them into an airtight container or freezer bag.
More Gluten-Free Baking Recipes
- Gluten-Free Naan
- Gluten-Free Focaccia
- Gluten-Free Dinner Rolls
- Gluten Free Brownies
Ingredients
- 1 cup warm water , about 110°F – 240 millilitres
- 2 tablespoons agave syrup , 40 grams
- 2 ½ teaspoons instant yeast , 8 grams
- 2 tablespoons psyllium husk , 20 grams
- ½ cup warm almond milk , 120 millilitres
- 1 tablespoon olive oil , 15 grams
- ½ cup potato starch , 80 grams
- ½ cup tapioca starch , 60 grams
- 1 ¼ cups millet flour , 155 grams
- 1 ½ teaspoons salt , 10 grams
- Cornmeal , for dusting
Instructions
- In a small bowl, combine the agave syrup, instant yeast, and 3 tablespoons of the warm water (from the total). Stir gently and let sit for 5–10 minutes until foamy.
- In a large mixing bowl, whisk the remaining warm water with the psyllium husk until fully combined. Let sit for 5 minutes to form a gel.
- Once the yeast is activated, stir it into the psyllium gel along with the almond milk and olive oil.
- In a separate bowl, combine the potato starch, tapioca starch, millet flour and salt. Mix well.
- Gradually add the dry ingredients to the wet mixture. Mix by hand or with a stand mixer fitted with a paddle attachment on medium speed for about 2 minutes until a thick, sticky dough forms.
- Lightly dust a baking sheet with cornmeal. With oiled hands, divide the dough into 8 equal portions and shape into rounds about 3 inches wide. Place them on the baking sheet, sprinkle tops with more cornmeal, and gently flatten each to about 1 inch thick.
- Cover loosely with a clean kitchen towel and let rise in a warm place for 1 to 1 ½ hours until puffy, they won’t rise much .
- Preheat a non-stick or cast iron skillet over medium-low heat. No need to oil it. Carefully transfer 2–3 muffins at a time to the skillet. Cook for 7–8 minutes per side, flipping once, until golden brown and the internal temperature reaches 200°F (93°C). Adjust heat as needed to avoid burning.
- Transfer to a wire rack and cool for at least 20 minutes before slicing. Use a fork to split for the best texture.
Notes
- Room temperature : Gluten-free English muffins can be stored at room temperature for up to 3 days. Let them cool completely, then store them in an airtight container or zip-top bag.
- Freezer : To extend their shelf life even further, you can freeze these English muffins for up to 3 months. For best results, wrap them individually in plastic wrap, then pop them into an airtight container or freezer bag.
Gluten-Free English Muffins
Ingredients
- 1 cup warm water about 110°F – 240 millilitres
- 2 tablespoons agave syrup 40 grams
- 2 ½ teaspoons instant yeast 8 grams
- 2 tablespoons psyllium husk 20 grams
- ½ cup warm almond milk 120 millilitres
- 1 tablespoon olive oil 15 grams
- ½ cup potato starch 80 grams
- ½ cup tapioca starch 60 grams
- 1 ¼ cups millet flour 155 grams
- 1 ½ teaspoons salt 10 grams
- Cornmeal for dusting
Instructions
- In a small bowl, combine the agave syrup, instant yeast, and 3 tablespoons of the warm water (from the total). Stir gently and let sit for 5–10 minutes until foamy.
- In a large mixing bowl, whisk the remaining warm water with the psyllium husk until fully combined. Let sit for 5 minutes to form a gel.
- Once the yeast is activated, stir it into the psyllium gel along with the almond milk and olive oil.
- In a separate bowl, combine the potato starch, tapioca starch, millet flour and salt. Mix well.
- Gradually add the dry ingredients to the wet mixture. Mix by hand or with a stand mixer fitted with a paddle attachment on medium speed for about 2 minutes until a thick, sticky dough forms.
- Lightly dust a baking sheet with cornmeal. With oiled hands, divide the dough into 8 equal portions and shape into rounds about 3 inches wide. Place them on the baking sheet, sprinkle tops with more cornmeal, and gently flatten each to about 1 inch thick.
- Cover loosely with a clean kitchen towel and let rise in a warm place for 1 to 1 ½ hours until puffy, they won’t rise much .
- Preheat a non-stick or cast iron skillet over medium-low heat. No need to oil it. Carefully transfer 2–3 muffins at a time to the skillet. Cook for 7–8 minutes per side, flipping once, until golden brown and the internal temperature reaches 200°F (93°C). Adjust heat as needed to avoid burning.
- Transfer to a wire rack and cool for at least 20 minutes before slicing. Use a fork to split for the best texture.
Notes
- Room temperature : Gluten-free English muffins can be stored at room temperature for up to 3 days. Let them cool completely, then store them in an airtight container or zip-top bag.
- Freezer : To extend their shelf life even further, you can freeze these English muffins for up to 3 months. For best results, wrap them individually in plastic wrap, then pop them into an airtight container or freezer bag.
Nutrition
Gluten-Free English Muffins https://jessicainthekitchen.com/gluten-free-english-muffins/ June 6, 2025
English muffin pizza is the perfect way to get your pizza fix in convenient, personal-sized portions! Top these snackable pizzas with your favourite add-ons and make them your own.
Before store-bought frozen pizza bites and bagel pizzas became a thing, those of us who grew up in the 80s and 90s had to make our own pizzas for snacking. And those were English muffin pizzas! This vegan version starts with whole-grain or gluten-free English muffins for the base, then spreads on a generous layer of marinara or pizza sauce, plant-based cheese, bell pepper, and savoury mushrooms. They’re baked until the cheese melts and the edges of the muffin are crispy—absolute perfection for fans of Vegan Pizza !
Why You Should Add English Muffin Pizzas to Your Menu
English muffin pizzas are an excellent light meal or late-night snack. Here’s why I love this recipe and you will too!
- Nostalgic fun . English muffin pizzas are an after-school favourite, but don’t let that stop you from enjoying them as an adult! The familiar taste of the crispy muffin, pizza sauce, and melted cheese will transport you back to your childhood.
- Customisable . One of the best things about English muffin pizzas is their versatility. I top them with mushrooms and peppers, but you can use a plant-based pepperoni or sausage for a more traditional flavour.
- Quick and easy . The big draw of the English muffin pizza concept is how incredibly easy they are to make. They’ve got a short and simple list of ingredients and they come together in minutes!
Notes on Ingredients
Here are some tips and notes on the ingredients you’ll need for these English muffin pizzas. Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- English muffins – I love these homemade gluten-free English muffins.
- Olive oil
- Mushrooms and bell peppers – Traditional veggie pizza toppings! Green peppers have more bite, or you can use red/yellow/orange for a sweeter flavour.
- Marinara sauce – I use my Homemade Marinara Sauce .
- Vegan mozzarella cheese – You can also add a shake of Vegan Parmesan Cheese .
- Italian seasoning
- Fresh basil – For garnish, but you can omit this if you don’t have it on hand or don’t want to buy it.
How to Make English Muffin Pizzas
The full instructions are in the recipe card below, but here’s a brief overview with photos to illustrate the process of making English muffin pizzas.
Brown the mushrooms.
- Prepare . Preheat your oven to 400°F and line a baking sheet with parchment paper.
- Sauté the mushrooms . Warm the olive oil in a skillet over medium heat, then add the mushrooms. Cook for 5–6 minutes or until browned, then season with salt and pepper.
- Cut the English muffins in half . Place the English muffin halves on the baking sheet with the cut side facing up.
Add the toppings.
- Assemble . Spread on the sauce, then top with the mozzarella, mushrooms, bell peppers, and Italian seasoning.
- Bake . Bake the English muffin pizzas for 10–12 minutes, or until the cheese is bubbly and the muffin edges are golden. (You can broil at the end for a browner, crispier top.)
- Serve . Add the fresh basil for garnish and serve.
Variation Ideas
- Experiment with toppings . Try adding sliced olives, sun-dried tomatoes, spinach, or even Air Fryer Roasted Garlic for extra flavor.
- Use another sauce . Like Arrabbiata Sauce , vegan Alfredo sauce, or Basil Pesto .
- Try a different cheese . While vegan mozzarella is a classic choice, you can experiment with other vegan cheese varieties like cheddar or pepper jack.
- Add a drizzle . I love a drizzle of Balsamic Glaze to finish!
- Make them in the air fryer . Cook them at 350ºF until the cheese is melty and the edges are browned.
Serving Suggestions
Pair your vegan English muffin pizzas with a fresh side salad for a balanced meal. This Cucumber and Tomato Salad is light and refreshing, while my Vegan Caesar Salad is always a great choice for pairing with Italian food!
How to Store and Reheat Leftovers
- Refrigerator : Leftover English muffin pizzas can be stored in an airtight container in the refrigerator for up to 3 days.
- Freezer : Wrap each individual pizza in plastic wrap and then place them in a freezer-safe bag or container. They can be kept in the freezer for up to 2 months.
- To reheat : Place the English muffin pizzas on a baking sheet and heat in the oven at 350°F for about 10 minutes, or until heated through.
More Recipes for Pizza Lovers
- Birria Pizza
- Fruit Pizza Recipe
- Vegan Breakfast Pizza
- Vegan Naan Pizza
Ingredients
- 4 English muffins , split in half
- 2 tablespoons olive oil , 30 milliliters
- 1 cup mushrooms , sliced – 90 grams
- 1 small bell pepper , diced – about ¾ cup / 90 grams
- 1 cup marinara sauce , 240 milliliters
- 1 ½ cups shredded vegan mozzarella cheese , 180 grams
- 1 teaspoon Italian seasoning , 1 gram
- Fresh basil leaves , for garnish – to taste
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a small skillet, heat olive oil over medium heat. Add sliced mushrooms and sauté for 5–6 minutes until browned and tender. Season mushrooms with a pinch of salt and pepper at the end of cooking. Set aside.
- Lay the English muffin halves cut-side up on the prepared baking sheet.
- Spoon about 2 tablespoons of marinara sauce on each muffin half. Spread evenly to the edges.
- Sprinkle shredded vegan mozzarella generously over the sauce. Add sautéed mushrooms and diced bell peppers evenly across each piece. Sprinkle Italian seasoning over the top.
- Bake for 10–12 minutes or until the cheese is melted and bubbly, and the edges of the muffins are golden. Broil briefly at the end for extra browning, if desired.
- Remove from the oven and top with fresh basil leaves. Serve warm.
Notes
- Refrigerator : Leftover English muffin pizzas can be stored in an airtight container in the refrigerator for up to 3 days.
- Freezer : Wrap each individual pizza in plastic wrap and then place them in a freezer-safe bag or container. They can be kept in the freezer for up to 2 months.
- To reheat : Place the English muffin pizzas on a baking sheet and heat in the oven at 350°F for about 10 minutes, or until heated through.
