Gluten-Free Buckwheat and Honey English Muffin

Gluten-Free English Muffin Recipe

The Spruce / Teri Gruss

Prep: 40 mins
Cook: 25 mins
Total: 65 mins
Servings: 8 servings
Nutritional Guidelines (per serving)
231 Calories
15g Fat
24g Carbs
3g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 8
Amount per serving
Calories 231
% Daily Value*
Total Fat 15g 19%
Saturated Fat 5g 27%
Cholesterol 3mg 1%
Sodium 791mg 34%
Total Carbohydrate 24g 9%
Dietary Fiber 2g 8%
Protein 3g
Calcium 53mg 4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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. We used Jules' All-Purpose Gluten-Free Flour Mix in this recipe with great results, and the recipe itself was adapted for gluten-free cooks from a recipe which appears in The Birkett Mills Buckwheat Cookbook, "Buckwheat-Honey Batter Bread."


  • 1/3 cup water (warm: 105 F)
  • 1/8 teaspoon ginger (ground)
  • 1 teaspoon sugar
  • 1 tablespoon yeast (active dry)
  • 1 cup water (warm: 105 F)
  • 3 tablespoons honey
  • 2 1/4 cups flour (all-purpose gluten-free)
  • 1 1/4 cups flour (light buckwheat)
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon guar gum (or xanthan gum)
  • 6 tablespoons shortening (vegetable, room temperature. We used Spectrum All-Vegetable Shortening)
  • 1/4 cup coconut milk (to brush on top of muffins before baking)

Steps to Make It

  1. Preheat oven to 350 F/176 C.

  2. Combine ginger, yeast, and sugar in 1/3 cup warm water. Let yeast stand (proof) for about 10 minutes.

  3. 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.

  4. In a small bowl whisk buckwheat flour with salt and pour into the food processor bowl. Add vegetable shortening and pulse several more times, just until the batter is combined and smooth.

  5. 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.

  6. 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.

  7. Bake for about 25 minutes or until the muffins are lightly golden. Allow them to cool slightly before cutting in half. Use a serrated knife to cut.

Recipe Tip

  • 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.


  • 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.