The Ultimate Guide to Gluten Free English Muffins

Finding the perfect gluten free English muffins can feel like chasing a unicorn—fluffy texture, crisp edges, and those iconic nooks and crannies without the gluten. Whether you’re living with celiac disease, have a wheat sensitivity, or you’re simply exploring a gluten-free lifestyle, this guide will walk you through everything you need to know.

We’ll start by understanding what makes an English muffin “gluten free,” break down the best ingredients, and walk you through how to make them at home (spoiler: no oven needed!). We’ll also compare popular store-bought brands, share tasty ways to enjoy them, and answer your most searched questions like “Are Thomas’ English muffins gluten free?” and “Can you get one at McDonald’s?”

Ready to toast, fork-split, and butter up some gluten-free goodness?

What Are Gluten Free English Muffins?

What Makes an English Muffin “English”?

Despite the name, English muffins didn’t actually originate in England—well, not exactly. These round, yeast-leavened breads were the invention of Samuel Bath Thomas, a British expat in the U.S., who wanted to create a twist on crumpets. Since then, they’ve become a breakfast staple in America, famous for their golden crust and chewy interior.

Traditional English muffins are cooked on a griddle instead of being baked in the oven. That’s part of what gives them their iconic texture—soft on the inside, crisp on the outside, and full of those dreamy, airy pockets that catch every bit of butter or jam.

Understanding the Gluten Free Version

So what are gluten free English muffins? They’re just like the classic ones in look and feel—but without the wheat. Instead, they use a smart blend of flours like millet flour, sorghum, tapioca starch, and the ever-reliable psyllium husk. These ingredients work together to mimic the elasticity and chew of gluten—without any of the bloating, brain fog, or stomach issues that gluten can trigger for some folks.

Many people assume gluten-free means dry or crumbly (ugh, we’ve all been there), but a well-made gluten free English muffin is anything but. Done right, they’re soft, springy, and downright addictive.

Why Go Gluten Free? Health, Allergies, and Lifestyle Choices

Let’s face it—gluten-free living isn’t just a trend. Millions of people have turned to it due to gluten intolerance, celiac disease, or even for clearer skin and better digestion. And with better recipes and brands popping up, gluten free foods now taste better than ever.

Whether you’re going gluten free out of necessity or curiosity, these English muffins prove you don’t have to sacrifice taste for health. They’re allergen-friendly, easy to make, and fit right into your daily routine.

Ingredients That Make the Best Gluten Free English Muffins

Essential Ingredients for Texture and Taste

Creating gluten free English muffins that are light, airy, and chewy comes down to using the right blend of flours and binders. Regular wheat flour just doesn’t cut it for gluten-free diets, so we turn to a mix of millet flour, sorghum flour, and tapioca starch.

Tapioca starch gives the muffins that signature chew, while millet adds a slightly sweet, nutty flavor. Sorghum, on the other hand, lends structure and a hearty bite—key for avoiding that dreaded crumbly texture.

But the secret weapon? Psyllium husk. This magical fiber creates a gel when mixed with water, mimicking the stretch and strength of gluten. It helps the dough stay together and rise beautifully without falling apart mid-cook.

Role of Psyllium Husk, Millet, Sorghum, and Tapioca

Each ingredient in a gluten free English muffin has a job to do:

• Psyllium husk binds the dough and adds flexibility.
• Millet flour keeps it light and subtly sweet.
• Sorghum flour contributes to structure and a wheat-like taste.
• Tapioca starch ensures a soft, chewy center.

You’ll also want to use instant yeast to give the muffins a proper rise, and a small amount of sugar helps feed the yeast and develop flavor. A dash of salt? Always essential.

If you’re interested in exploring other tasty gluten-free muffin ideas, check out this handy post on gluten-free mini muffins recipes — perfect for snack lovers and breakfast preppers alike.

Don’t forget: avoid pre-mixed 1:1 gluten free flours. Many are high in starch and can leave your muffins gummy or flat.

With the right ingredients, you’ll bake up muffins that are anything but “just okay”—they’ll be crisp on the outside, fluffy on the inside, and loaded with flavor.

How to Make Gluten Free English Muffins at Home

Step-by-Step Method: From Dough to Golden Crust

Ready to get hands-on? Making gluten free English muffins at home is surprisingly easy—and you don’t even need to turn on the oven.

1. Mix the dough.
Start by creating your psyllium gel: stir psyllium husk into warm water and let it sit until it forms a thick gel. Meanwhile, whisk together your dry ingredients—millet flour, sorghum flour, tapioca starch, yeast, sugar, and salt.

Add warm milk, a bit of oil, and apple cider vinegar to the psyllium gel, then pour it into your dry mix. Knead until the dough is smooth. A stand mixer helps, but hands work just fine too.

2. Shape and proof.
Divide the dough into eight equal parts and roll each into a ball. Press them slightly flat, dust with cornmeal, and let them rise for about an hour until doubled in size. Be patient—this step’s important for getting that perfect crumb.

3. Cook low and slow.
Heat a cast iron pan or skillet over low heat. Gently place the muffins in the pan (no oil or butter needed). Cook for 11–12 minutes per side. That slow, even heat is key—it cooks them through while forming that beautiful golden crust.

4. Cool before serving.
Resist the temptation to cut them open right away. Let the muffins cool completely so the crumb can set. Trust me—if you slice them hot, they’ll be sticky and undercooked inside.

Tips for Stovetop Cooking vs. Baking

The stovetop method is traditional and gives you that signature crisp exterior, but you can bake them too if you prefer less mess. Just know, the texture might be a bit different—more like a bun than a muffin.

Cooking low and slow avoids burning the outside before the inside is done. If your muffins turn out dense, you probably used too much flour or didn’t proof them long enough.

Making gluten free English muffins at home lets you tweak the flavor, texture, and even shape to your liking. It’s not only cheaper than store-bought—it’s way more satisfying too.

Store-Bought Gluten Free English Muffins: Best Brands Reviewed

Top Gluten Free English Muffin Brands in 2025

Not into baking from scratch? No worries—you’re not alone. Plenty of top brands now offer gluten free English muffins that are just as tasty (and convenient!) as homemade. These store-bought options save time while still delivering that signature texture and flavor we all love.

Let’s take a closer look at some of the most popular brands you’ll find on grocery shelves and online in 2025:

• Udi’s Gluten Free – Arguably the most accessible, Udi’s muffins have a soft, chewy inside and toast up beautifully. They’re also dairy-free.
• Canyon Bakehouse – Known for their bread, their gluten free English muffins are thick and hearty—perfect for breakfast sandwiches.
• Food For Life – Their brown rice-based muffins are ideal for clean eaters. While they’re more dense, they’re also very filling.
• Schar – With a European flair, Schar’s muffins are soft, slightly sweet, and freezer-friendly.

Each brand offers something different, so if one doesn’t suit your taste, don’t give up! Try toasting them, adding butter, or using them in different meals to see what works best.

Are Thomas’ English Muffins Gluten Free?

Unfortunately, Thomas’ English Muffins are not gluten free. While they’re a long-time breakfast favorite, they still use enriched wheat flour. There’s been no official gluten free version from Thomas’ as of this writing.

Dave’s Killer Bread and Other Options Compared

Now here’s a common question—are Dave’s Killer Bread English muffins gluten free? Sadly, no. While the brand is known for using organic, wholesome ingredients, they haven’t released a gluten free English muffin just yet.

That said, their fans often ask, so it’s possible we might see a gluten-free version down the road. Until then, Udi’s and Canyon Bakehouse are your best bet for a reliable, store-bought gluten free fix.

For more delicious recipe ideas, you might want to check out our other gluten-free muffin recipes—they’re great for breakfast or snacks and super easy to whip up.

Creative Ways to Enjoy Gluten Free English Muffins

Breakfast Ideas: From Eggs Benedict to Vegan Options

When it comes to enjoying gluten free English muffins, the options are endless! Whether you like savory, sweet, or somewhere in between, these muffins make the perfect base for nearly any topping or meal.

Start your day right with a gluten free Eggs Benedict. Just toast the muffin, layer with ham or sautéed spinach, and top with a poached egg and a drizzle of hollandaise. Boom—brunch goals achieved.

Or go vegan with smashed avocado, sliced tomatoes, and a sprinkle of hemp seeds. Add a dash of lemon juice and chili flakes for extra zing.

Craving something simpler? Slather your muffin with nut butter, banana slices, and a drizzle of honey. It’s the perfect mix of carbs, protein, and natural sweetness.

Sweet & Savory Toppings You Must Try

Beyond breakfast, these muffins shine as a gluten-free bread alternative throughout the day.

Here are some fun ideas:

• Mini pizzas – Toast the muffin, add marinara, mozzarella (or vegan cheese), and your favorite toppings. Pop under a broiler for a few minutes.
• Tuna melts – Mix tuna salad, pile it on, top with cheese, and toast until bubbly.
• Berry & cream stacks – Spread cream cheese or coconut yogurt, then top with berries and a drizzle of maple syrup.

Thanks to their crispy edges and soft centers, gluten free English muffins are the ultimate versatile carb.

Oh—and don’t forget about snacks. Try tearing one apart, toasting the halves, and dipping them into soups or chili. They soak up flavors like a dream!

Got a sweet tooth? You’ll love our take on coffee cake muffins—another gluten-free-friendly option that hits the spot every time.

Gluten Free English Muffins for Special Diets

Vegan & Dairy-Free Variations

If you’re living dairy-free or vegan, you’ll be glad to know that gluten free English muffins are super adaptable. Traditional recipes often use milk and sometimes eggs, but that doesn’t mean you’re out of luck.

Swap in plant-based milk like almond, oat, or soy for the same creamy texture. Instead of butter, go with a neutral oil like avocado or sunflower. As for binders, the good news is psyllium husk—a staple in gluten free baking—already replaces the egg in many recipes.

And don’t worry—going egg-free doesn’t mean sacrificing taste or texture. These muffins can still turn out soft, fluffy, and golden brown, just like their classic counterparts.

Whether you’re following a plant-based diet or avoiding dairy for health reasons, these vegan swaps make your muffins 100% guilt-free and allergy-friendly.

Low-FODMAP & Paleo-Friendly Recipes

For those on a low-FODMAP or Paleo diet, it can feel like bread’s completely off-limits. But here’s the good news—gluten free English muffins can still fit into your meal plan with a few tweaks.

Stick to flours like almond or coconut, and use lactose-free milk if needed. Keep ingredients simple and whole-food based to align with Paleo guidelines. Some recipes even use just five ingredients!

These clean alternatives make it easier to enjoy English muffins without digestive upset or diet guilt. All you need is the right blend of ingredients and a little creativity.

How to Store and Reheat Gluten Free English Muffins

Best Practices for Freshness

You’ve baked the perfect batch of gluten free English muffins—now what? To keep them fresh, let them cool completely before storing. Once cooled, place them in an airtight container at room temperature. They’ll stay good for 2 to 3 days.

For longer storage, freezing is the way to go. Just wrap each muffin individually and store in a freezer bag. This helps prevent freezer burn and makes reheating a breeze.

Freezing, Thawing & Toasting Tips

When you’re ready to eat, simply take a muffin out of the freezer and let it thaw for 15–20 minutes at room temp. In a rush? Pop it in the microwave for 30 seconds, then toast it for that crispy, golden edge.

For the best results, slice your muffins in half with a fork—this keeps those signature nooks and crannies intact. Toast them lightly and add your favorite toppings.

Storing your gluten free English muffins the right way means you can enjoy a fresh-tasting muffin anytime. And since they freeze well, making a big batch ahead of time just makes sense!

FAQs About Gluten Free English Muffins

Final Thoughts & Recipe Round-Up

When it comes to gluten free English muffins, you don’t have to settle for dry, dense, or flavorless. With the right ingredients—and a little patience—you can enjoy muffins that are fluffy inside, crisp outside, and full of those iconic nooks and crannies.

Whether you buy them or bake them, gluten free English muffins are more available and better-tasting than ever before. From sweet breakfast spreads to hearty lunch sandwiches, gluten free English muffins are super versatile and fit into many diets.

Still curious about gluten free baking? Check out more ideas and easy recipe inspiration in our collection of gluten-free mini muffin recipes—a perfect place to expand your muffin game.

So, roll up your sleeves, grab your skillet (or toaster), and start enjoying the gluten free English muffin life. Trust us—it’s worth every bite. And if you’re looking to expand your gluten-free lunch ideas, these golden friend arepas might just become your next obsession.