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
Nosheen Ausaf Kidwai
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
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
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
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
Awe, thank you so much, Otilia 🥰
Ellen
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
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
That's awesome, Phyllis! So glad you liked it!
Joy Miller
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
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
This is my new favorite! I love the texture.
Steve
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
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
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
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
You could try, although I have my doubts it will work exactly as it's supposed to.
Amit
Can I use your new Multigrain flour blend for this recipe.?
Kim
Yep!
Colleen
Great news! I was just going to ask the same question! Will give it a try!
Amit kumar
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
Awe, I'm so glad your daughter loved it!!
Jen Rice
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!