Quinoa English Muffins


As a mom, there are a few things I always like to have on hand.

A few examples are frozen (homemade) pizza dough, organic apples and Cliff Bars.

Another thing I always like to have – either fresh or in the freezer – is these English Muffins.

Sadly, these babies seem to go just about as quickly as I can make them.

They are just so darn good that even my hubby – who could generally be categorized as a bread hater – can’t pass them up.  I’ve been making these for a few months now, and the kids still cheer when they realize I’m making them.

I love that not only do they work great as a quick breakfast, but they are also sensational for sandwiches and veggie burgers.  They are a little bit of work to make, but they make a dozen and freeze well, so I’ve always found the effort well worth it.  I just bought more muffin rings so that I could double the recipe and stock my freezer.



This recipe is adapted from The Healthy Gluten-Free Life, which is a FABULOUS gluten free cookbook. (Though vegans & vegetarians should be aware that it has loads of meat recipes that will be wasted on you.)

Quinoa English Muffins

Rating: 51

Prep Time: 25 minutes

Cook Time: 40 minutes

Total Time: 65 minutes

Yield: 12

Serving Size: 1 muffin

Calories per serving: 226

Fat per serving: 7.4g

Quinoa English Muffins

Inspired by Healthy Gluten Free Life


    Wet Ingredients
  • 2 cups warm water (105 to 110 degrees)
  • 2 tablespoons maple syrup
  • ½ tablespoon active dry yeast
  • 1/3 cup melted coconut oil
  • ½ tablespoon raw apple cider vinegar
  • ¼ cup hot water
  • Dry Ingredients
  • 1 cup Sorghum Flour
  • 1/2 cup toasted Quinoa Flour
  • ½ cup extra fine brown rice flour
  • ¾ cup potato starch
  • 1/3 cup tapioca starch
  • 2 ½ teaspoons xanthan gum
  • ½ tablespoon sea salt
  • 1 cup cooked quinoa


  1. In a medium bowl combine water, maple syrup and yeast. Set aside to proof for 5 to 10 minutes.
  2. In the bowl to your stand mixer, combine sorghum flour, quinoa flour, brown rice flour, potato starch, tapioca starch, xanthan gum and sea salt. Mix well with a wire whisk. Add cooked quinoa and stir to combine.
  3. Line two baking sheets with parchment paper. Spray 12 English muffin rings with olive oil spray or coat with vegetable shortening. Don’t be stingy with the oil or your muffins may stick! Place prepared muffin rings on the parchment lined baking sheets.
  4. Preheat oven to Proof setting or 175 degrees.
  5. When the yeast mixture is frothy, add it , the coconut oil, apple cider vinegar and remaining water to the dry ingredients.
  6. Fit your stand mixer with a paddle attachment and blend on medium high for 3 minutes. The dough will be wet and spreadable.
  7. Using a 1/3 cup measure scoop dough into prepared muffin rings. Using a cool wet spoon, smooth the tops. Place the baking sheet in the oven and allow to rise for 15 minutes.
  8. Remove from oven and preheat oven to 425. Bake for 40 minutes , rotating trays half way through. Check during the last 10 minutes and cover with foil to prevent over browning.
  9. Cool on the tray for 15 minutes and then remove muffing from rings and allow to cool completely.
  10. May be frozen.


Makes 12 muffins. Calories 226, Fat 7.4g, Carbohydrates 37.1g, Protein 3.2g, Cholesterol 0mg, Fiber 2.1g, Sodium 238mg, Sugars 2.5g


  • Lynda Bay

    Just so love this one. Wanna try it! :)

    • Wendy Polisi

      Thanks Lynda! Enjoy!

  • TK Kenyon

    Wow, those look fabulous! Will be trying!

    TK Kenyon

    My recent post Easy Way to Separate Egg Whites and Yolk

    • Wendy Polisi


  • Charlie

    Hi Wendy!

    These look so good!

    Could you please tell me if your books can be downloaded to IPad, or Mac ox

    Have a Joyful Day :~D

    • Wendy Polisi

      Yes, they work on both.

  • Rhonda S.

    Is there any way to make these without the oil? Or could I use much less oil? or a different type of oil? Thanks.

    • Wendy Polisi

      You could substitute another oil but I doubt the recipe would work without the oil.

  • Diane G

    If I don't have sorghum flour or brown rice flour, can they just be replaced with all quinoa or even regular all purpose flour? Or are they necessary for some specific purpose? Same question w/ the starches, are they interchangeable with other more readily available starches? Aside from the ingredients I don't have on hand, I love the idea of the recipe, Thank You, can't wait to try it!

    • Wendy Polisi

      The different flours are to create a gluten free blend that performs well, but if you aren't gluten free you could try a quinoa flour/all purpose flour blend to replace the flours, starches and xanthan gum. I would start with no more than 40% quinoa flour. I haven't tested this but it should work.

  • Elaine

    My husband and I loved these. They are are very light !! I baked them in a cupcake pan and was very good , just a little small.

    • Wendy Polisi

      So glad you liked them!  If you have a muffin top pan that works great too!

  • Judith

    How do you toast the quinoa flour? Thanks!

  • Rowan

    I am allergic to potatoes and try to follow gluten free, so is there a substitute for the potato starch?

    • Wendy Polisi

      You could use either corn starch or tapioca starch.

  • Kellie

    I have the same question as Diane and I am gluten free. instead of spending money on the different flours, could I use a GF bread mix combined wtih quinoa flour? and If I did that, what would the measurements be? Would I still need to add the starch flours?

    • Wendy Polisi

      Kellie – That is really hard for me to say without testing it myself. The reason is that every gluten free flour blend is different and since baking is such a science each one is going to react differently. Most of them will already have the starches in them, so you wouldn't need to add that separately. Many will also have xanthan gum in them, but not all. As a recipe writer I only use commercial blends with things that are really flexible (like pancakes) because doing otherwise can cause unpredictable results.

  • Charnelle

    Protein and carbs per serving?

    • Wendy Polisi

      Nutritional information is at the bottom of the recipe.

  • Priscilla

    can you offer a substitute for potato flour? i cannot eat nightshades.

    • Wendy Polisi

      Either corn starch or more tapioca starch would be a good substitute.

  • Debi S.

    Why do you need to toast the Quinoa flour? I've made breads and different things using this flour and have never toasted it. Do you think I could skip that step?

    • Wendy Polisi

      You don't have to. The only reason to toast it is if the flavor is too strong for you. It mellows it out and makes it less earthy and more nutty. If you've used it and enjoyed it before you can skip that step!

      • Mary

        How do you toast flour?

        • Mary

          had time to read a little further for the answer – thanks anyway!!

  • Diana Kipka

    what is the xanthan gum? and how necessary is it?

  • Laura

    Just made these and they were amazing! Thanks for the great recipe. I didn't have brown rice flour, and used millet flour instead and I also made these in a muffin pan and still a total success.

  • Vicki

    These look fantastic…..do you think it’s possible to use sour dough starter in place of the yeast?

    • Wendy Polisi

      You could certainly try it but it would require testing and basically creating a new recipe. If you give it a try I’d love to know how it goes.
      Sent from my iPad

  • Pingback: 50 of the Best Quinoa Breakfast Recipes()

  • Wendy Polisi

    My pleasure!