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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
Can I Use English Muffin Bread for Sandwiches?
Yes, you can! While it's perfect for toasting, it has a fluffy and soft interior and makes an excellent sandwich bread.
Is the Second Rise Required?
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.
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.
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
Kim
You know all those nooks and crannies that catch the melted butter in English muffins? This gluten free English muffin bread has those SAME nooks and crannies, only in bread form!
4.20 from 100 votes
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Prep Time 10 minutes mins
Cook Time 40 minutes mins
Proofing Time 3 hours hrs
Total Time 3 hours hrs 50 minutes mins
Course bread
Cuisine American
Servings 1 large loaf
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
If you only have an 8 by 4 inch loaf pan, you may have to divide the dough into 2 pans.
Keyword bread, english muffin, Gluten Free
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Inspired by Seasons and Suppers English Muffin Bread
