Filled with nooks and crannies, this Gluten Free English Muffin Bread recipe is simple to make and ideal for beginners.
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Regional foods can be surprisingly hard to find outside their home area. For me, English muffin bread was one of those things. My mother grew up in Minnesota, where we often had this toasty, crunchy bread with all those delightful nooks and crannies—just like an English muffin but in loaf form. When we moved away, it was rare to find, so my aunt would ship several loaves at a time and we’d keep them frozen for breakfasts and snacks.
I updated my original gluten free English muffin bread recipe to rise taller, develop more gas pockets, and create larger nooks and crannies. The result is a light, textured loaf that’s easy to make. This version includes a brief second rise that noticeably improves the crumb, but it’s minimal and well worth the extra time. You’ll be enjoying delicious gluten free bread in no time.
The ingredients you’ll need
- Kim’s gluten free bread flour blend — this recipe is formulated for a specific bread flour blend for best texture. Substitutions can change results.
- Instant yeast — store opened yeast in the refrigerator or freezer to extend shelf life. Use instant yeast, not active dry, for this recipe.
- Baking soda — dissolved in a tablespoon of water and added late in the process to give a final lift and help create those characteristic nooks.
- Granulated sugar, kosher salt, warm milk and water (about 90–95°F), and neutral oil (canola or vegetable).
- Gluten free cornmeal for dusting the pan and topping the loaf.
Here’s how to make English muffin bread
1. In a large bowl or the bowl of a stand mixer, whisk together the flour blend, sugar, salt, and instant yeast. With the mixer on low, slowly add the warmed milk, water, and oil until combined. Increase speed to medium and beat for about 5 minutes to develop structure. The dough will be loose, more like a batter.
2. Scrape the batter into the center of the bowl with a flexible scraper or spatula. Cover the bowl with plastic wrap or a shower cap and let the dough proof in a warm spot until doubled in size, about 1–2½ hours depending on temperature.
3. Dissolve ½ teaspoon baking soda in 1 tablespoon water. Return the bowl to the mixer, add the baking soda solution, and beat on medium for 30–60 seconds to distribute it evenly. This step gives the dough a last lift and helps form the signature texture.
4. Lightly grease a 9 x 5-inch loaf pan and sprinkle the bottom and sides with gluten free cornmeal; tap out the excess. Scoop the batter into the prepared pan and smooth the top. Sprinkle a little more cornmeal on top and cover loosely with plastic wrap.
5. Allow the dough to proof until it reaches the top of the pan. In warm weather this can take 20–30 minutes; in cooler conditions it may take 1–2 hours. Meanwhile preheat the oven to 375°F (190°C).
6. Bake 40–50 minutes, until the loaf is well risen, golden brown, and an instant-read thermometer inserted into the center registers about 190°F. Cool in the pan 10–15 minutes, then remove to a rack and cool completely before slicing to avoid a gummy center.
English Muffin Bread FAQs
Yes. While it toasts beautifully, the interior is soft and makes excellent sandwich bread.
No. You can add the baking soda earlier and skip the second rise, but the loaf will be a bit shorter and the nooks and crannies less pronounced.
A 9 x 5-inch loaf pan is ideal for a tall loaf. If using an 8 x 4-inch pan, divide the batter between two pans to avoid overflow.
Ways to use English muffin bread
- Toast with butter, jam, or honey.
- Top toasted slices with fried egg, avocado, or both for a hearty breakfast.
- Make grilled cheese or other hot sandwiches.
- Create bacon, egg, and cheese breakfast sandwiches.
- Cube and pan-toast in olive oil to make crunchy croutons.
More gluten free bread recipes
- Gluten free English muffins
- Soft and buttery gluten free brioche
- Perfect gluten free marble rye
- Gluten free potato cheddar bread
- Gluten free spicy cheese bread
- Best ever gluten free white sandwich bread
Simple, quick, and reliable, this gluten free English muffin bread is a great starting point for anyone new to gluten free 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
Instructions
- Whisk together the flour, sugar, salt, and yeast in the bowl of a stand mixer or a large bowl.
- Combine the milk, water, and oil and pour slowly into the dry ingredients with the mixer running on low. Use the batter/beater blade.
- Once all liquid is added, beat at medium speed for a few minutes until the dough is smooth and elastic. It will remain quite loose, similar to a batter.
- Scrape the batter into the center of the bowl, cover, and proof until doubled, about 1–1½ hours.
- Uncover and set the bowl back on the mixer. Add the dissolved baking soda and beat on medium for 30–60 seconds to fully incorporate.
- Lightly grease a 9 x 5-inch loaf pan and sprinkle with cornmeal, tapping out excess. Preheat the oven to 375°F (190°C).
- Scoop the batter into the pan, smooth the top, sprinkle with cornmeal, and cover loosely. Allow it to rise until the batter reaches the top of the pan (20–30 minutes warm, 1–2 hours cool).
- Remove the cover and bake 40–50 minutes until golden and the center reads 190–200°F on an instant-read thermometer.
- Cool in the pan 10–15 minutes, then transfer to a rack to cool completely before slicing. Cooling fully prevents a gummy center.
- Store on the counter in an airtight bag for a few days. For longer storage, slice and freeze on a sheet before transferring slices to a freezer bag; freeze up to 3 months.
Notes
This recipe was inspired by Seasons and Suppers’ English Muffin Bread.