Gluten Free Cinnamon Raisin English Muffins (Oat or Sorghum)

There is nothing better than my Traditional Gluten Free English Muffins Recipe other than this gluten free cinnamon raisin English muffins recipe! They make wonderful sandwiches for breakfast or lunch or serve them toasted (or not) with your favorite topping. My favorites are plain butter as well as cream cheese and jam. What will you use?

English Muffin Rings are inexpensive, but you can make your own too.

How to Make English Muffin Rings:

To make Engish muffin ring molds, take sheets of aluminum foil about 12 x 12-inches and fold one end up about 1 inch. Continue folding it over and over again, not in opposite directions like an according, but in the same direction, forming an inch wide strip that is 12-inches long.

Take a sheet of parchment paper and wrap it around the aluminum strip to help prevent aluminum from seeping into your dough during the baking process. I don’t know if some aluminum will still get in, but it will definitely be less than directly cooking on aluminum.

Cinnamon Raisin English Muffins

This gluten free cinnamon raisin English muffin recipe delivers the same wonderful texture and flavor you are used to with the nooks and crannies your expect.

Course Breakfast
Ingredient Keyword English Muffins
Prep Time 40 minutes
Cook Time 15 minutes
Rise Time 35 minutes
Total Time 1 hour 30 minutes
Servings 11


  • 1 cup raisins (or dried cranberries)
  • 1 cup cup water heated to 110°
  • 1-1/2 tablespoons Lyle's Golden syrup (or agave syrup, or honey)
  • 2-1/4 teaspoons instant dry yeast
  • 1-1/4 cups gluten-free oat flour (or sorghum flour)
  • 1 cup potato starch
  • 1/2 cup tapioca flour (or cornstarch)
  • 1/4 cup golden flax seed meal
  • 1-2 tablespoons ground cinnamon
  • 1-1/2 teaspoons xanthan gum
  • 1-1/2 teaspoons guar gum
  • 3/4 teaspoon salt
  • 4 large egg whites at room temperature (or 1/2 cup liquid from can of cannellini beans)
  • 2 teaspoons apple cider vinegar
  • 1/4 cup neutral-flavored oil (5-1/2 tablespoons if using sorghum flour)
  • Gluten-free nonstick baking spray oil (or oil), for pan and rings
  • 2 - 3 tablespoons gluten-free cornmeal for dusting (optional, but recommended)


  1. Add the raisins to a cup or heat-proof glass and cover with water. Microwave for 1 minute. Set aside for 5 - 10 minutes to allow the raisins to rehydrate somewhat. You want to still see wrinkles but have them plump. Once you cook them, they will dry out a little bit.

  2. Add eight English Muffin Rings to an electric skillet and three to a traditional skillet. Alternatively, shape dough by hand and/or use traditional skillets. Oil the inside of the rings and the bottom of the skillet (only inside the rings).

  3. Add eight English Muffin Rings to an electric skillet and three to a traditional skillet. 

  4. Alternatively, shape dough by hand and/or use traditional skillets. Oil the inside of the rings and the bottom of the skillet (only inside the rings).

  5. Preheat covered skillets to 170 - 200°F or over low heat, to create a fast-rising environment.

  6. Mix warm water, agave, and yeast in a cup; set aside until foamy on the top, 5 minutes or more.

  7. Whisk together all eight dry ingredients; set aside.

  8. Beat the eggs at high speed in a large mixing bowl until large bubbles appear.

  9. Add vinegar, oil, and yeast mixture to the bowl and mix on low speed until just combined.

  10. Drain the raisins and toss in a little of the dry mixture; set aside.

  11. Add the dry mixture all at once to the mixing bowl and beat for a short time until moistened. Then increase the speed to high and beat for 1 minute.

  12. Using the paddle attachment of your mixer or by hand using a silicone spatula, fold in the raisins.

  13. Turn off the electric skillet or remove traditional skillets from heat. Sprinkle the bottom of the pan inside each with 1/2 teaspoon cornmeal, if using. Distribute batter evenly among the 10 rings. Using the back of your fingers, dipped in water, distribute the dough so that it touches the rings on all sides. Dust the top with additional cornmeal and press lightly into the dough.

  14. Cover skillet and allow the dough to rise for about 35 - 40 minutes. The dough should reach the tops of the rings. Higher is not a bad idea. The higher it rises, the more nooks and crannies. The first sign to stop rising is when a crack at the top of the dough appears. You want to avoid this.

  15. Heat the skillets to 350°F or medium heat, keeping them covered. Cook for 5 - 8 minutes or until brown at the bottom and they separate from the rings. Turn the muffins over to brown the other side. Cook on the second side for an additional 5 - 8 minutes.

  16. Using a spatula, remove the rings; set aside to cool. Transfer the muffins to a wire rack to cool.

  17. Allow muffins to cool 1 - 2 minutes and slice the ones you are about to serve with a serrated knife. They are already nicely toasted on the bottoms. If you desire the top toasted as well, place them in a toaster oven or under the broiler for a short time, cut side up.

  18. Serve warm and add your favorite toppings. They make excellent breakfast sandwiches with scrambled eggs or toasted with cream cheese.

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