Gluten and Dairy Free English Toaster Muffins

serves / makes 4
20 prep time
20 mins cooking time


I used to love a traditional English toaster muffin before I was diagnosed. I haven’t been able to find a gluten and dairy free alternative for this so I decided to have a go at making these. They can be made in advance and frozen for when you need them. They work well just as is with a little bit of dairy free spread or for an extra treat with with anything you fancy from bacon, sausage, eggs etc.

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  • 80ml dairy free milk, warmed in the microwave for 45 seconds
  • 3/4 tablespoon caster sugar
  • 1 teaspoon dried active yeast
  • 80ml water, warmed in the microwave for 30 seconds
  • 20g dairy free spread, melted
  • 250g gluten free bread flour
  • 1/2 teaspoon salt
  • 1 teaspoon xanthan gum

gluten free english muffins


  1. Stir the yeast into the warm water
  2. In a large bowl combine the dairy free milk, caster sugar, yeast water, dairy free spread, bread flour, salt and xanthan gum
  3. Either beat with an electric mixer for 5 minutes or knead by hand
  4. Cover and leave to rise for 1 hour
  5. Knead or beat for 1 minute
  6. On a well floured surface, divide the dough into four and shape into thick discs
  7. Leave to rise for another 30 minutes
  8. Heat a large frying pan over a low to medium heat
  9. Cook the english muffins on each side for 10 minutes
  10. Slice the muffins in half and toast prior to eating

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