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Gluten-Free Buckwheat and Honey English Muffin Recipe


Gluten-Free Buckwheat and Honey English Muffin Recipe

Gluten-Free English Muffin Recipe

Photo 2014 (c) Teri Gruss
Gluten-Free English Muffins taste and look like delicious, yeasty traditional English muffins. This recipe is made with a convenient gluten-free flour mix and wholesome light buckwheat flour. The muffins are gluten, dairy, soy, nut and egg-free, ideal for those with multiple food intolerances.

The batter is prepared in a food processor making this a really fast and easy recipe. I used Jules' All-Purpose Gluten-Free Flour Mix in this recipe with great results.

Adapted for gluten-free cooks from a recipe which appears in The Birkett Mills Buckwheat Cookbook, "Buckwheat-Honey Batter Bread."

Prep Time: 40 minutes

Cook Time: 25 minutes

Total Time: 1 hour, 5 minutes


  • 1/3 cup warm water (105 degrees F)
  • 1/8 teaspoon ground ginger
  • 1 teaspoon sugar
  • 1 tablespoon active dry yeast
  • 1 cup warm water (105 degrees F)
  • 3 tablespoons honey
  • 2 1/4 cups all-purpose gluten-free flour mix (I used Jules' All-Purpose Gluten-Free Flour Mix)
  • 1 1/4 cups light buckwheat flour
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon guar gum OR xanthan gum
  • 6 tablespoons room temperature vegetable shortening (I used Spectrum All-Vegetable Shortening)
  • 1/4 cup coconut milk to brush on top of muffins before baking


Preheat oven to 350° F / 176° C

Use vegetable shortening to grease a hamburger bun tin or large muffin tin. If you don't have one of these baking tins, you can use a regular muffin tin. You will end up with smaller- and more English Muffins.
  • Combine ginger, yeast and sugar in 1/3 cup warm water. Let yeast stand (proof) for about 10 minutes.
  • Using a food processor fitted with a metal blade, combine yeast mixture, 1 cup warm water, honey and all-purpose gluten-free flour mix and pulse several times, just until well combined.
  • In a small bowl whisk buckwheat flour with salt and pour into food processor bowl. Add vegetable shortening and pulse several more times, just until the batter is combined and smooth.
  • Use a 1/2-cup measuring cup or 1/2-cup capacity ice cream scoop to fill bun or large muffin tins. If you are using a regular size muffin tin, fill each muffin cup about 2/3 full.
  • Cover muffins lightly with a damp paper towel and allow to rise in a warm location for 30 minutes. Lightly brush tops of muffins with coconut milk.
  • Bake for about 25 minutes or until the muffins are lightly golden. Allow to cool slightly before cutting in half. Use a serrated knife to cut.

Yield - 8 whole English muffins made in a hamburger bun pan

Reminder: Always make sure your work surfaces, utensils, pans and tools are free of gluten. Always read product labels. Manufacturers can change product formulations without notice. When in doubt, do not buy or use a product before contacting the manufacturer for verification that the product is free of gluten.

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