Gluten free english muffins – photo philip blankenship
This recipe is using the principles of the very tasty and naturally Gluten Free Brazilian Cheese Buns, Pão de Queijo. The hot liquids activate the starches even before baking, creating a chewy consistency often absent in Gluten Free breads. The hot liquids also melt and completely incorporate the grated cheese, adding on to that soft chewiness. The changes made to the recipe, especially the addition of almond flour and baking powder, has shown to make buns with smaller, more evenly spaced air holes than those commonly found in the Brazilian version, but closer to those of an English Muffin or a Crumpet. Best served fresh out of the oven, preferably toasted or lightly fried in oil and/or butter.

gluten free english muffins

½ cup almond flour
½ cup tapioca starch
1 cup potato starch
1 teaspoon baking powder
½ tsp salt
½ cup butter (1 Stick)
½ cup milk
6 oz grated mozzarella cheese
2 eggs
¼ cup chopped fresh basil (optional)


Combine all dry ingredients in a mixing bowl.

Bring milk and butter to a boil and pour the hot liquids over the dry ingredients while beating at high speed. This will activate the starches and the dough will quickly become stretchy and elastic.

Continue to beat while adding the rest of the ingredients starting with the grated cheese. Add one egg at the time, and lastly, the chopped basil.

Spoon batter into 6 buttered English muffin rings placed on a baking sheet and shape to evenly fill the rings.

Bake at  350F/175C for about 25 minutes until lightly golden.

Without English muffin rings, simply spoon and shape 9 evenly sized buns on a baking sheet and adjust baking time to 20 minutes.

Gluten free fried english muffin – photo philip blankenship

Photography by Philip Blankenship.