Filled with nooks and crannies, this Gluten Free English Muffin Bread Recipe is incredibly easy to make and perfect for beginners!
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You know how some parts of the country have things that other parts don't? Here's an example: brisket. When I visited my sister in Texas, Texas is THE brisket capital of the world, whereas here in Virginia you mostly find pulled pork. Don't get me wrong. I LOVE me some pulled pork. But ever since I've had brisket, it's my absolute favorite thing. And it's hard to find around here.
Same for English muffin bread. My mom is from Minnesota and every time we'd go up there we'd have English muffin bread. We would toast it for breakfast and it was so crunchy with all those little nooks and crannies, just like an actual English muffin, only in bread form. We loved it, but could never find it here in VB. So we often had my aunt ship it to us...several loaves at a time! My mom would freeze it and we'd pull out slices when we'd want them.
I've reformulated my original gluten free English muffin bread so it will rise taller and be more gassy and full of lots of nooks and crannies. It's SOOOOOOO easy to make and so delicious! This reformulated recipe requires a second rise, but it's minimal and makes such a difference, you won't even care. You'll be eating yummy gluten free bread in no time!
the ingredients you'll need
- Kim's gluten free bread flour blend--there really is no substitute for my bread flour blend, but there are some substitutes within the blend itself. You'll find all the info you need on my flour blends page here.
- Yeast--the yeast I use can be found on Amazon here. Once I open the package, I store it in the refrigerator in a glass jar with a tight-fitting lid. It can also be stored in the freezer for a few years (yep, years!). Make sure for this recipe you stick with instant yeast, not active dry.
- Baking soda -- this is what gives the dough that final lift right before it goes into the oven.
here's how to make english muffin bread
Whisk together flour, sugar, salt, and yeast in a large mixing bowl. While running on low speed, slowly pour in the milk, water, and oil until combined. Increase the speed to medium and beat for 5 minutes.
Scrape the dough into the center of the bowl using a flexible bowl scraper or silicone spatula.
Cover the bowl with a shower cap or plastic wrap and allow dough to proof until doubled in size, 2-2 ½ hours.
Mix baking soda into one tablespoon of water and stir to dissolve.
Mixing the baking soda solution into the bread dough/batter.
Grease inside of a 9 by 5-inch loaf pan and sprinkle with cornmeal. Shake out excess cornmeal.
Scoop bread dough/batter into into prepared pan and smooth the top as best you can. Sprinkle with cornmeal and cover loosely with plastic wrap. Allow to proof just until the top of the batter reaches the top of the pan. Preheat oven to 375 degrees F.
Bake for 40-50 minutes, or until highly risen, golden brown, and an instant read thermometer registers 190 degrees F when probed into the center of the bread. Cool in the pan for 10-15 minutes before removing from pan to cool completely before cutting.
English Muffin Bread FAQs
Yes, you can! While it's perfect for toasting, it has a fluffy and soft interior and makes an excellent sandwich bread.
It actually is NOT required. You can add the baking soda in with the dry ingredients at the beginning of mixing, spread the batter into the loaf pan and allow it to proof once, and bake. You won't get quite as tall of a loaf and the nooks and crannies will be smaller as the crumb will be tighter.
The best size loaf pan is a 9 by 5-inch loaf pan as this will make a nice and tall loaf. If you only have an 8 by 4-inch loaf pan, you will most likely need to divide the dough into two pans or it will run out over the top and could drip into your oven.
Ways to Use English Muffin Bread
- Toast and serve with butter, jam, or jelly.
- Toast and top with a fried egg or avocado (or both!).
- Make a grilled cheese sandwich.
- Make bacon or sausage, egg, and cheese breakfast sandwiches.
- Cut up into small squares and toast in olive oil to make croutons.
More Gluten Free Bread Recipes
- gluten free english muffins
- soft and buttery gluten free brioche bread
- perfect gluten free marble rye
- gluten free potato cheddar bread
- gluten free spicy cheese bread
- best ever gluten free white sandwich bread
Simple, easy, and quicker than most, this gluten free English muffin bread recipe is the perfect starting point for bread baking!
Gluten Free English Muffin Bread Recipe
Ingredients
- 420 grams Kim's gluten free bread flour blend
- 12 grams granulated sugar
- 9 grams kosher salt
- 9 grams instant yeast
- 420 grams milk, warmed to around 90-95° F
- 120 grams water, warmed to around 90-95° F
- 30 grams canola or vegetable oil
- ½ teaspoon baking soda dissolved in 1 tablespoon water
- gluten free cornmeal for sprinkling in pan and on top of dough
Instructions
- Whisk together the flour, sugar, salt, and yeast in the bowl of a stand mixer (or a large bowl using a handheld mixer or Danish dough whisk).
- Combine the milk, water, and oil in a measuring cup and pour slowly into dry ingredients with mixer running. Use the batter/beater blade.
- Once all the liquid has been added, beat the mixture at medium speed for a few minutes. You can also beat the mixture by hand vigorously for an additional few minutes, or until the dough is smooth and elastic. It's a very loose dough, almost like a batter.
- Scrape the batter-like dough into the center of the bowl; cover and proof until doubled in size, 1-1½ hours.
- Uncover the bowl and set it back onto the mixer with the beater/batter blade attached (or use a handheld mixer or Danish dough whisk). Dissolve the baking soda in the 1 tablespoon of water and add it to the dough. Beat on medium speed for just 30 seconds to a minute, or until fully combined and the baking soda solution is distributed throughout.
- Lightly grease a 9 by 5-inch loaf pan and then sprinkle the bottom and sides with cornmeal. Tap out the excess cornmeal. Preheat the oven to 375° F.
- Scoop the dough into the pan and smooth the top as much as possible. Sprinkle more cornmeal on top and cover loosely with plastic wrap. Allow the dough to rise in a warm, draft-free area until it reaches the top of the pan. This can take 20-30 minutes in warmer months, 1-2 hours in colder months.
- Remove the plastic wrap and bake the bread for 40-50 minutes, or until it's golden on top and the inner temperature reads 190°-200° F using an instant read thermometer.
- Remove the bread from the oven and place on a rack to cool in the pan for 10-15 minutes before removing from the pan to cool completely before slicing. If you don't allow it to cool completely, the center will be gummy as this is a wet dough/bread.
- Store the bread in a plastic bag (ziptop works well) or airtight container for a few days on the counter. If storing longer than a few days, cut the bread into slices, freeze the slices on a baking sheet until firm, and then store those slices in a freezer ziptop bag for up to 3 months. Frozen slices can be toasted from frozen (but they may need a few cycles in the toaster).
Notes
Inspired by Seasons and Suppers English Muffin Bread
Lois says
Can you use a bread maker for this recipe?
Linda Ivory says
This bread was fantastic! It is the first gluten free bread I've made that actually tastes like REAL bread! I thought it was great for sandwiches, toast and egg sandwiches! I'll probably try some of the other sandwich breads, but I can't imagine an improvement over this one!
Nicole Devine says
Without question this is the BEST GF bread I have made. I love creating in the kitchen (and I’m pretty darn good) and have been challenged with baked goods since we have been GF over the last few years. I live in Canada and use CAPUTO Fioreglut gf flour, that is readily available at a local Italian grocery shop. I have tried other recipes, but most have been very underwhelming and disappointing. I’m so glad I have found your site. I have made this several times and served it over Christmas with surprised positive comments from non GF family. Thank you, thank you, thank you!
Kim says
Awe, so glad you love it! Thank you so much and it's my pleasure to share my recipes with whomever wants them 🥰🥰🥰
Cricket says
Can’t tell you the complements coming from this “tweak”.
Before my GF days I loved a bread called Energy Loaf from Schatt’s Bakery in Bishop CA…here goes:
Using Kim’s Multigrain mix for this English Muffin bread adjust sugar to 18g. After first rise, and right after the soda/water addition mix in briefly: 1/3-1/2 c of each of these chopped dried fruits (about the size of a raisin)and nuts: raisins, cranberries, apricots, dates, non-crystallized ginger chunks, pecans. Toast slices to serve. Freezes beautifully. It’s a lot of fruit for one loaf, so sometimes I put some in ramekins. I’ve found a buttered LeCrueset loaf pan releases the baked loaf beautifully.
Kim says
That sounds incredible and I will have to try it one of these days!
Tea says
Smells great, looked awesome coming out of the oven, completely collapsed in while cooling! What did I do wrong? I thought I followed the recipe exactly, but I must have messed up somewhere!
Kim says
It sounds like maybe it wasn't baked long enough or it was over proofed. Usually one of those are the reason for collapsing.
Lindy says
I've commented/rated before, but I have to again. I don't buy gf bread anymore because it's always so disappointing. That I can make this recipe and enjoy a real sized piece of toast that has crisp edges and a deliciously soft center will never stop feeling a little miraculous. I always make a double batch, one for me and one for my mom. (Though I did learn that I can't proof a double batch in my stand mixer bowl without it escaping like the blob!). It turns out amazing every time. Your bread flour is a game changer and I hope you get it on shelves soon so other people can more easily experience the joy of a jammy, buttery, piece of perfect toast! Thank you Kim!
Kim says
Awe, thank you so much, Lindy! I'm so glad you're enjoying the bread and bread flour. I'm working on getting it at least available for online orders, but there are so many obstacles. I won't give up, though!
Colin Nicholas Murtha says
I have made this recipe 3 times now.
I followed the recipe exactly the first time.
As Joy Miller said, it was a gooey mess.
Second time, I baked it at 180C for 90 minutes. Perfect.
Third time, I added white and black sesame and flax seeds.
I don't bake any other bread now. This is soooo good.
Kim says
Awesome!!! So glad you like it 🤗
Valerie says
I was wondering if substituting flour for the corn meal would work or if it's even needed at all. I have a corn sensitivity so cannot eat it. I am missing my english muffins!
Kim says
Yes, you should be able to leave out the cornmeal if you have an allergy. The cornmeal is there mainly because it's the way original english muffin bread is made.
Nosheen Ausaf Kidwai says
Another wonderful recipe! Thanks Kim. I am only following you for gluten free recipes. No need to look anywhere else! Thanks once again.
Nosheen
Vanessa Watson says
Hi Kim.. just made and it's delicious! but my loaf didnt rise at all like yours. I used a 9x5 loaf tin. And used almond milk. I don't have your particular flour so I used a supermarket gluten free flour mix. Could you please suggest what I could do to get a better rise?? Thankyou..
Kim says
Use my flour blend. Honestly, nothing quite works the same. I'm sorry that that's my answer, but it's the truth. I'm working on getting my flour blends on the market, but it's going to take a while.
Otilia Gomez says
Best GF bread, thank you Kim for sharing your recipes.
I’ve tried so many different GF bread recipes, but since I start making Kim’s GF English Muffin bread, six month ago, I do not find any motivation to try any other bread.
Many blesses to you!
Kim says
Awe, thank you so much, Otilia 🥰
Cricket says
It’s such a relief that I can get a great loaf of bread in about 3 hours start to finish!
Using Kim’s Multigrain mix for this English Muffin bread, adjusting sugar to 18g….After first rise, and right after the soda/water addition I mix in briefly: 1/3-1/2 c of each of these chopped dried fruits (about the size of a raisin)and nuts: raisins, cranberries, apricots, dates, non-crystallized ginger chunks, pecans. Toast slices to serve. Freezes beautifully. It’s a lot of fruit for one loaf, so sometimes I put some in ramekins. This year I sent them as Christmas gifts.
Kim’s work has been the light-at-the end of this GF tunnel. Thank you so much for your dedication
Ellen says
I made this today….after making your biscuit recipe this morning. The biscuits were really good….best we have had since going gluten free. My husband took a bite of the bread and smiled and said I guess we won’t be buying gluten free bread anymore. The texture was wonderful! My batter seemed very wet, and I admit it felt odd weighing water and milk, but I can do this!! I used to be an avid baker and a professional cake decorator. Health issues for both my husband and I ended that. I am so happy to be able to bake something worth eating again! And Kim, thank you for your kindness to your readers. I was very turned off on another site by the author’s rudeness. I am sure repeated questions, etc. can be frustrating, but you are always nice. I appreciate that. You have quite a gift for recipe development, and I sure hope you publish a cookbook someday. I will preorder it!! I am making a list of recipes I want to try…at this rate I am NEVER going to lost the Christmas 15……
Phyllis says
Kim, your flour blend for the GF English Muffin Bread was magical! I had to sub a few ingredients- Bob's brown rice flour for the fine white rice flour and half vanilla whey protein powder/half collagen powder for the whey isolate. The bread was amazing despite these substitutions. I could not believe how high the dough raised. Next time, however, I will use the right ingredients. This bread toasted is to die for. No more horrible store bought GF bread for me!
Kim says
That's awesome, Phyllis! So glad you liked it!
Joy Miller says
Well, it started out ok. Rise at both times was good. But it over flowed the pan and dripped all over the oven. lol Then, it deflated upon taking it out of the oven. But I was still hopeful. So I let it cool all the way before cutting into it. That was a disappointment. It was a wet, gooey mess inside. No way to actually cut it. So I just pulled off some of the top bits that were crispy to try. Taste is fine. Texture is a mess. Will try again, but not sure what to change since I followed the directions as listed.
Kim says
If you don't use a large (9 by 5 inch) loaf pan, you will need to bake it in two smaller loaf pans. "What is the Best Size Loaf Pan for English Muffin Bread?
The best size loaf pan is a 9 by 5-inch loaf pan as this will make a nice and tall loaf. If you only have an 8 by 4-inch loaf pan, you will most likely need to divide the dough into two pans or it will run out over the top and could drip into your oven." (this is taken directly from the recipe post).
Jennifer Nelson says
This is my new favorite! I love the texture.
Steve says
The new recipe rocks! Great rise and great flavor. I just wanted to report that it works well with oat milk (I used Oatly original).
Jan says
This bread is life-changing! I've been GF almost 20 years, but no gluten free bread has ever tasted good to me - so I just went without bread, until now! My daughter (also GF) makes this bread for us & it is amazing. She follows the recipe precisely & never has a fail. For the first time in so many years, I've been able to enjoy PB&J sandwiches, and hot buttered toasts loaded with jam.... and lunches are so much easier now that I can have sandwiches. I savor and appreciate every bite, even the crusts taste good! Thank you Kim for giving bread back to me!!
Steve Bunderson says
I made this recipe. Tastes wonderful. It rose very well. But deflated some in the middle after coming out of oven. Very soft and fluffy. I did use almond milk and whey protein instead of the whey protein isolate. 😳 It’s all I had. It’s a little hard to cut because it’s so soft. But the taste is to die for. I also live a mile above sea level. So there is that. Maybe some adjustments for that?
Any suggestions besides following the recipe closer? Your bread recipe is wonderful. 5 Stars. Thank you…
Catherine says
Hello I accidently bought whey protein concentrate with 80% protein, i wondered if i could use it instead of whey isolate ine the bread mix.
Thank you
Kim says
You could try, although I have my doubts it will work exactly as it's supposed to.
Amit says
Can I use your new Multigrain flour blend for this recipe.?
Kim says
Yep!
Colleen says
Great news! I was just going to ask the same question! Will give it a try!
Amit kumar says
So yeah, I just gave it a try today with kims multigrain GF flour blend and guess what it turned out awesome. It was amazing to see how risen it is my 10 year older celiac girl loved it. At last she is having the kind of bread she wanted. Believe me I have tried dozens of recipes and bread s from outside and nothing worked for her so far. Thanks Kim from my family and specifically from my daughter to give her this amazing recipe what we can rely on.
Kim says
Awe, I'm so glad your daughter loved it!!
Jen Rice says
10/10 highly recommend
I love this recipe, it tastes just as good as my memories of regular bread. Holds up to soups and spreads. Best enjoyed toasted with butter. Delicious!
Bernice Wiger says
Hi Kim - I have a quick question regarding this bread. On the top of the recipe it says to use the smaller loaf pan but in the directions it states to use the longer loaf pan. Which is the correct one? I have been using the longer pan and not getting much rise over the top. I am getting a good rise on the first proof though. I love the flavor of this bread! Just need some clarification on the loaf pan size.
Thanks Kim!
Kim says
I'm sorry about that! I didn't realize the pan size was under the equipment in the recipe card. Within the post I state 9 by 5 is the best, but you may be able to divide the dough into two 8 by 4 inch pans if you don't have 9 by 5.
Lila Moe says
Hi Kim. I made this 2 times and just can't get it to work. I have bought a bread machine. Will this work in a bread machine?
I LOVE all your receipes by the way. PIZZA is the best!!!!!
Danny says
Hi Kim. I'm thinking of using a Pullman loaf pan. What are thoughts?
Jessica Kelley says
Hi, I’ve made this loaf a couple times now and for some reason it keeps deflating once it comes out of the oven. Do you know why that would be? I weigh all my amounts and use the right flour. The only difference is that I use dairy free milk( silk:next milk). Could it be that or the temp of my oven?
I still love the taste and have made other things of yours now and they are all amazing!!!! Thanks so much
Pat Heidt says
I have the same problem. I also use dairy free milk. I really like the flavor of the bread but don't know how to avoid having it deflate. Please help.
Kim says
It shouldn't be either of those, but I'm thinking it's either overproofed, underproofed, or under baked.
Jessica Kelley says
I have been successful with dairy milk and whey powder in the flour, but have yet to be successful with dairy free version. 😕 if anyone has had a dairy free one work could you let me know which protein and milk you used?
Everything is so delicious that I’ve made, I just would love for it to be able to be dairy free for those who have a hard time with that.
Diane says
This is the best GF bread for toast I have ever had..it even browns up. without becoming hard as rock!Although mine had hole in the top half of the loaf from front to back,I was able to use the bottom half. It was delicious. I'm wondering what I did to cause the hole?
Kim says
It might have been overproofed.
Glenn M. says
My wife has Hashimoto disease so she is supposed to lay off the gluten. I am excited to try the bread flour. Finally gathered the ingredients to make 10 cups. However I always fail on the second rise. The first rise was perfect and against my better judgement I went ahead and tried the second rise in the loaf pan. With the same conditions It didn’t move. What’s the secret?
Kim says
I'm sorry I couldn't get to your question sooner.
The secret is to make sure your proofing area is nice and warm. In the winter months, it always takes so much longer, but if you put it in a warm, draft-free area, it should rise nicely. I like to turn my dryer on for a minute or so, turn it off, and put it in there. The residual heat from the dryer is the perfect temp for proofing!
Ashley says
We have made several of your recipes and loved all of them and this is no different! We made this tonight for the first time and it was delicious 🥰 I have gluten issues on both sides of the family, my little has sensitivity & type 1 diabetes so I alter the ingredients at times to make lower carb and I have hashimotos thyroid and am not supposed to have gluten & you have made recipes where being a foodie can still be fun and enjoyed!! I'm so grateful we came across you page!
Kim says
Thank you so much, Ashley!! I'm so glad you are able to enjoy being a foodie (and I completely understand that, too!)
Missy McElwee says
This bread is so good! My 16 year old daughter approves of it, too. It will be a weekly thing we make. Thank you
Lindy says
This bread came out perfect!!! It's absolutely delish toasted and slathered in butter. The only substitution I made was almond milk for regular milk, otherwise followed the recipe to a tee. It rose more quickly than I expected (I prove in the oven with the oven light on), so definitely keep an eye on it! Another winner, Kim!
Theresa says
This is my absolute favorite bread recipe! I rarely make sandwiches but a slice of this bread, toasted, with a slice of Genoa salami, is my favorite breakfast.
This is a perfect recipe. I make it every 2 weeks
Nia says
Another amazing recipe! I've made this twice in the past few weeks and it is wonderful. I used Almond milk and Oat milk instead of dairy milk and it still works perfectly. All your tips are so helpful to ensure success. Your flour blends and recipes have been life changing for my daughter - we already make your artisan bread several times a week and this english muffin bread is sure to become a staple as well. Thank you so much, Kim - you're a genius.
Nancy R says
Oh My LANTA! this is the literal softest fluffiest bread. it is legit 100% my new favorite go to.
Kim says
Awesome, Nancy!!! So glad you liked it!
Lynn says
It is a process but the end result was amazing. It is the best GF bread so far. Thank you!
Kim says
So glad you liked it!!!
Majda says
What do you grease your pan with?
I have a glass bread pan. Can I use psyllium husk powder in this bread recipe and if so how would I go about adding it in and how much?
Thank you
Kim says
I just use a nonstick spray and then sprinkle in the cornmeal on top of that.
I would start with 1 1/2 tsp if it's powder (1 tbsp if it's whole husks) and then you'll need to increase your milk or water amount by another 1/4 cup (60ml).
Bonnie says
I just LOVE this bread. We keep it in our freezer, because it's something my husband and I can't live without.
Elena says
Hi Kim ,
I am so glad I found your website !Thank you for sharing this recipe , just made it this morning and it turned out beautifully! The crust is nice and the inner is soft with lots of air pockets . I wish there is a way I can share my result pictures with you 🙂
I followed your recipes exactly as you suggested without any substitutions and I can’t wait to try your other amazing recipes !!
Kim says
I'm so glad you liked the bread, Elena!
If you have Instagram, you can share a pic by tagging @letthemeatglutenfreecake on IG 🥰
Amanda Wyss says
This bread is SO GOOD and it’s crazy how easily and quickly it came together! Seriously a winner. Thank you for another excellent recipe!
Chantile says
Absolutely AMAZING. You're absolutely brilliant!!!!!??!?!
Kim says
Oh my gosh! You're too kind, Chantile! Thank you so much 🥰
Susan Keck says
Kim, I’ve been meaning to send comments for about a year now. Found your website when looking for a GF pie crust recipe. My daughter-in-law is gluten free and also two of her sisters in Finland have celiac. We are in love with your recipes. We’ve probably made almost everything you’ve posted. I’m the granddaughter of a Danish pastry chef, and have been baking most of my life (I’m 71 now) . To answer some of the questions above; you can absolutely substitute superfine brown rice flour in your flour blends. I prefer it over the white, and all recipes turn out splendid. I have also used both regular white and brown rice flour, but I run it on high in my food processor for about 5 minutes before measuring it. Worked just fine. The ladies who end up with a stiff ball of dough might be caused by the water or milk being too hot, which can kill the yeast. Just a thought. In short your recipes are the bomb! The time and research you’ve put in are much appreciated. I’ve referred many people. Even my son can’t tell the difference. Pizza is probably our favorite.
Kim says
Awe, thank you so much for your kind words, Susan! I appreciate you so much and I'm so glad you and your family are happy with my recipes 🥰
Wanda Sooley says
Hi there, I made this yesterday, my first time making bread of any kind. This is the best toasted bread that I have had since I went gluten free three years ago due to health issues.
My bread did not rise as much as yours did, I didn’t really go much above the top of the pan. I used everything as in the recipe but did not have superfine rice flour so I just used regular rice flour from the bulk food store. Could this be why it didn’t rise as much. Any help would be greatly appreciated.
Regardless I will be making this again and again for my morning toast. Thanks so much!
Kim says
Yes, using a different flour, especially a regular white rice flour, will cause you to have different results than what I achieve with the superfine white rice flour. I think you will need to adjust the liquid if you're using a regular, gritty rice flour, but I'm not quite sure. That's why I always recommend using the superfine.
Wanda Sooley says
Thanks for your reply Kim. I haven’t been able to find superfine rice flour here in my area (Newfoundland Canada). I will have a look on Amazon to see what I can find. Thanks again. I love your recipes!
Vivian Howard says
Made this bread today. It raised and baked perfectly, but the bread is not as "airy"as your pictures depict it. The taste is rather non-descript. I remember making Microwave Muffin Bread prior to my Gluten Free days. It had a certain taste, a tang if you will, that I think all Muffin Bread should have. Haven't found it yet in a Gluten Free recipe!
Kim says
Maybe try allowing the bread to rise a second time will give you what you're after.
Jolene Carter says
Hi Kim, I started off watching your videos on YouTube, which led me to your website. After looking at and the videos for both English muffins, and English muffin bread, making the English muffin bread yesterday it was the exact ingredients listed on the recipe, I'm really wondering there is a typographical error on the liquid amounts 4 the English muffin bread. While making the English muffin bread I noticed right away that it didn't look like the batter you had made on your video. It was more like a stiff dough. After comparing both recipes side by side, it seems like the English muffin bread should have two cups of milk, not one. Both recipes have close to the same amount of dry ingredients, but the English muffins have somewhere near double the liquid. Although my bread was very dense, I think if I remade it with two cups of milk instead of 1 cup of milk, it would come out much better. Just wanted to get on and see if you had double checked the recipe to see if the fluid measurements were a typo. I cannot wait to try all of your other recipes!
Kim says
The recipe for the English muffins is not the same recipe as for the English muffin bread. They are two totally different recipes. They are similar, but not the same. The 1 cup of milk in the bread recipe is correct, along with the 1/4 cup water and the 2 tbsp oil.
Often when people say they have very different dough textures from mine, it's because they don't use my bread flour blend, or they've substituted something within the blend that just isn't working. So that's the first question I'll ask and we'll go from there. Then we can get you making all the wonderful gf breads you want 😊😋
Danette says
Looks like another great recipe. I am looking forward to trying it out and using it for Christmas morning eggs benedict! Thank you!
Danielle says
If I can’t find white rice flour in my area to make your bread mix, would finely ground brown rice flour do just as well?
Kim says
I haven't tried it, but I think it may work.
Marie. Bachman says
I would love to make your English muffin bread as well as all the other receipes,but I an dairy free. How does egg white protein work in place of whey protein isolate.? Has anyone tried it?
Kim says
No one has told me they've tried it yet, so you would be the first that I know of. I think it would work great, though!
Wanda powell says
I don’t have the whey protein so I used the white of a duck egg and it was wonderful. Hope this helps.
Gillie says
I have wee springform pans, 4 inches across. Could I use those with this recipe to make cheater English muffins? I know you have a recipe for actual English muffins, I've tried making them in the before of celiac and burned them every time. It could be that I get impatient...... Or use your recipe for English muffins but use my springform pans to oven bake it?
Kim says
Yes! I do think those would work. I know exactly what you're talking about because I have a few of them as well. I think the English muffins would come out so good in them! That's a great idea 🙂
Steve says
Great toast. This recipe is so easy it feels like cheating! Works well with Authentic Foods superfine brown rice flour, too.
Wanda Toth says
Love your white bread and English muffin bread recipes. Sooo much better than store bought! Can superfine brown rice be substituted for the superfine white rice in your flour blends? Can't wait to try your other recipes!
Kim says
Thanks so much, Wanda!! I'm not sure, to be honest. I feel like they are very similar, but you may need to add more liquid to the recipes using brown rice flour.
Wanda Toth says
I made English Muffin bread dough and English Muffin dough to use for Foccacia. My husband who hates everything decided to taste both foccacias because of how delicious I said the breads were. I thought he would do his usual, "I don't like it!". But he stunned me when he said his favorite was the English Bread dough because it tasted like real pizza crust! He even had seconds!! You did it Kim!! After browsing all of your recipes I found everything I was looking for. I've been searching for a Monkey Bread recipe and the Pannetone Babka will work. I'm never going to have to watch my family eat yummy desserts while I watch.
Kim says
Awe, yay!! So glad your husband liked the focaccia!! Did you know I actually have a focaccia recipe on the blog? And it uses the english muffin dough!! But if you like the dough from the english muffin bread better, than definitely use what you like 🙂 Here's the link for that recipe in case you wanted to check it out: https://www.letthemeatgfcake.com/gluten-free-focaccia-bread/
Ruth says
I made your focaccia last week for thanksgiving with great success and I was just really craving some more warm bread so I made this loaf this afternoon - and ate about half of it right away! I did share one slice with my husband and kid before telling them they can't have any more 🙂
Kim says
Haha! I hear ya, Ruth. I'm in a household with two gluten-eating people and when they want to eat all my gluten free bread, I know they must be good 🙂
Denel Wardell says
I have always made my own stuffing from croutons for Thanksgiving. This is the first year I have to be gf. I was thinking this bread might work for my croutons. What do you think?
Kim says
Absolutely! I think most of my breads will work great for stuffing 🙂
Denel Wardell says
Awesome! It looks like the least time consuming bread...lol. My only issue will be keeping my hubby from eating it first...lol
Lori Blumenthal says
I can’t wait to try this recipe! What cornmeal do you use? There was no link ☹️
Kim says
Usually whatever I can find, but lately it's been Arrowhead Mills, which I found at my local Whole Foods.
Kristin says
I also subbed pea protein isolate - pure yellow pea protein isolate - and like everyone else, it seized up into a tough dough ball in the mixer immediately. Added about another cup of water to get it to be loose. The rest of the flours were the same I always use! So maybe pea protein cannot be subed.
Kristin says
Replying to myself - I am not sure if pea protein CAN be substituted for whey protein - has anyone successfully done this?
"Don’t substitute pea protein powder for whey protein powder in ANY recipe you see"
Kim says
Hmmm, I honestly don't know. I feel like someone has at some point in one of my recipes, but I can't remember which one. When I give substitutes, they're just a suggestion. I don't have the time or funds to try every substitute, but rather just give ideas if someone can't have certain things that are in my recipes. It's a jumping off point, if you will. If I can find where someone has substituted pea protein (and I swear they have with great results) I'll let you know 🙂
Lana B says
Iv'e used Pea protein in this recipe a few times and it turned our amazing. It was the best bread I've ever made and I bake a lot!
Colleen Kumar says
I also just tried it with pea protein isolate and it seized up on me. I LOVE the original flour blend, but my tummy does not 😞 Thanks for the post (and especially Kim’s video) so I know to add more hot milk to get the desired consistency. Has anyone tried subbing soy for the whey protein isolate?
Dori Panagis says
I'm pretty sure i used the Pea Protein as a substitute in the flour blend, does this mean it won't work now? And does adding more liquid resolve the seizing up?
Thanks
Carol Smith says
I have tried making this bread twice and it doesn't rise at all the first time. I thought maybe the yeast might not be good so bought new yeast and tried it again. It was only a little higher after an hour and a half - just about half an inch lower than the top of the pan. It is hard and very dense. I am quite disappointed as I have wasted so much time and expense. I weighed and double checked every step of the way.
Kim says
Have you changed anything in my flour blend at all? I've had great success, as have others, so there must be something you're doing different. Are you using potato flour in the bread flour blend and not potato starch as it should be?
Carol Smith says
No, I didn't change a thing and used potato starch not flour. I followed the directions for both the bread flour blend and the recipe. The second time I made it, I used Saf Premium Instant yeast with an expiration date in 2022. The bread tastes salty to both my husband and I, though I used exactly 1 1/2 teaspoons as the recipe requires. I watched the video at least 5 times and have successfully made wheat bread for many years! We just can no longer eat wheat due to its inflammatory properties.
Josephine jungovic says
If your all purpose flour is used in place of your bread flour for this recipe, what can the dough be used for????
Kim says
I'm honestly not sure, Josephine. You could try and see if it will work to make the bread, but I doubt it will. I'm sorry 🙁
Josephine Jungovic says
My loaf is baked and cooled. Definitely not like my original one. It is a little more dense . I won’t make that mistake again with the flour .
I do have a question because I am trying to add the recipes to my WW program. It is a little difficult because all the ingredients aren’t in the WW list. So, I was wondering do you have a nutritional breakdown somewhere for the gluten free bread flour and gluten free flour blend.
Kim says
Oh no! Good that you know that now!!
I wish I did have a nutritional breakdown and maybe can get one in the near future, but right now it's an added charge on the website that I'm not able to pay for at this time. Sorry, Josephine 🙁
Patricia Suttmiller says
Try putting the ingredients in my fitness pa to get the nutritional info.
Josephine Jungovic says
I accidentally used Kim’s gluten free flour mix instead of Kim’s gluten free bread flour. Grabbed the wrong container. Anyway, had to add around an extra cup of water cause batter was really still. Loaf rose nicely and is now in the oven. Hope it turns out into an edible loaf. I made the the it originally using the gluten free blend and it came out great. In fact my husband loved it and he is not gluten free. I will let you know how it comes out this time
Victoria Blake says
Could I also use ground psyllium husk to replace the xanthan gum, and just add a bit more of the husk?
Kim says
Yes, I think you certainly could!
Victoria Blake says
Hi, I recently found out I have major wheat intolerance. I found your website and can’t wait to get started. I bake all the time but now have to adapt all my recipes. In this recipe can you reduce the sugar? Or is it important to the overall texture of the loaf? Thanks again
Kim says
I'm not really sure if the texture would be affected a whole lot because it's just one tablespoon of sugar, but sugar does tend to make gluten free breads a little softer.
Nita Hopkins says
Hi Kim
The flour that I messed up for the English mufffin bread. I hated to through it out. So I thought I would try it on some biscuits. Wow they were the best biscuits I ever had. My husband has celiac and I have to cook GF all
the time.
Thank you for the recipes. I’m going to make the English muffin bread again.useing the ingredients .in your bread flour mix. Have a great day. Nita
Kim says
That's wonderful, Nita!! I love to hear success stories 🙂
tonie says
I made your bread flour exactly as you posted. Used same measurements and weights. Used coconut milk powder as I'm lactose intolerant. Mine also came out as a ball of very stiff dough. Could I use more liquid?
Nita Hopkins says
Thank you Kim
I’m glad I only mixed up five cups of the bread flour. I may try the English muffin recipe again if I can find the things you suggested. It did have a good taste even though it was very dense and hard.🤪
Nita Hopkins says
This is Nita again.when I made the bread flour I didn’t have whey protein.so I substituted brown rice flour.do you think that made the bread so stiff. I rechecked the ingredients to see if I had used too much flour.but the recipe called for 3 cups. I looked the recipe over to see if I had left anything out. I didn’t. The bread was so hard I could hardly cut it. I’m afraid to try the recipe again.
Kim says
Hi, Nita! That's exactly why it was so stiff. Brown rice flour and whey protein aren't at all similar or interchangeable. I do have some substitutions listed on my flours blend page for the whey protein, such as soy protein or pea protein, which are also links to those ingredients 🙂
Nita Hopkins says
I made the English muffin bread again with the right ingredients.and it turned out beautiful. I haven’t tasted it yet it’s still cooling..it looks teally good.
Nita Hopkins says
I made the English muffin bread. I measured everything exactly. I mixed it with my kitchen aid mixer.and it came out a ball of stiff dough..it was a disaster. I was so disappointed. What did I do.
JK says
this recipe looks awesome but I am dairy free. What can I use in place of the Whey Protein Isolate in the Bread Flour Recipe? Thanks.
Kim says
There are substitutions listed right next to the whey protein isolate on my flour blends page, which are also links to those ingredients on Amazon 🙂
Gillie says
My whey protein powder came, and it took me 3 days to decide what to make first! Finally, hubby voted for this bread, because it's done in a day. WOW!!! It is the most delicious gluten free food I've ever put in my mouth! Wow, wow, wow!! Tender, great flavor, I didn't try it without toasting it. What a great butter absorbing toast!
Finally, finally I have toast again. Now, to understand that, you need to know that from the time I was little, toast and hot cocoa or tea was always my go to for an evening snack, afternoon snack, lunch.....ok you get the picture. When asked what my favorite food was, one of my first answers has always been toast. And you delightful human you, have given me back toast! Thank you!
Kim says
Oh my goodness, Gillie! I LOVE hearing stories like this from people like me who can finally enjoy something they loved to eat before having to go gluten free!!! I'm so glad you liked the bread!
I hope you get a chance to try some other recipes on the blog. Might I suggest cinnamon rolls or my artisan or Italian bread? Those are some favorites!
Thanks for your wonderful comment 🙂
angela says
wow, hey you think a slice of this would be good to use as a base for EGGS BENEDICT?Yum!
Kim says
I think it would, but my gluten free English muffins would work even better 🙂
Donna Rainbolt says
I am in the process of making the english muffins bread right now so I can't comment on it yet but your English muffin recipe is the bomb! I make them all the time. Thanks again for the recipe. I use your flour blend exclusively. Love it.
Kim says
Awe, thanks so much, Donna!!
Wendy Jensen says
I love english muffin bread! Just had a piece of masters last week. You might need to make some for mom.
Kim says
Mmmmm! I hadn't had English muffin bread probably since we went to Duluth years ago!!
Claudia says
Boy does that bread look good! It brings back memories of where I grew up & you can’t find that bread anywhere on the east coast. Not even with gluten in it!
Cyndi in NC says
I have seen it sometimes at Walmart. Of course before I was diagnosed with Ceilac disease I could hardly find it. But I saw some a couple of weeks ago when I ventured to the store here in NC.
Kim says
Was it gluten free, Cyndi?
Kim says
I know!! I love it, too 🙂
Diane Hisle says
Have not made this yet, have all ingredients except oil. Will Gravesend oil work? Want to bake it now it looks soooo wonderful!
Diane Hisle says
Meant grapeseed
Kim says
I'm not sure. I assume it would be all right, but I've never worked with grapeseed oil so I don't know how it behaves in bread dough. It doesn't hurt to try 🙂