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
Bernice Wiger
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
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
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
Hi Kim. I'm thinking of using a Pullman loaf pan. What are thoughts?
Jessica Kelley
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
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
It shouldn't be either of those, but I'm thinking it's either overproofed, underproofed, or under baked.
Jessica Kelley
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
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
It might have been overproofed.
Glenn M.
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
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
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
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
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
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
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
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
Oh My LANTA! this is the literal softest fluffiest bread. it is legit 100% my new favorite go to.
Kim
Awesome, Nancy!!! So glad you liked it!
Lynn
It is a process but the end result was amazing. It is the best GF bread so far. Thank you!
Kim
So glad you liked it!!!
Majda
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
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
I just LOVE this bread. We keep it in our freezer, because it's something my husband and I can't live without.
Elena
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
I'm so glad you liked the bread, Elena!
If you have Instagram, you can share a pic by tagging @letthemeatglutenfreecake on IG 🥰