Gluten-Free Beet English Muffin Bread
Recipe type: Bread
Prep time: 
Cook time: 
Total time: 
Serves: 2 loaves
English muffin bread gets gluten-free and gorgeous with the addition of beet powder. Try it with sweet or savory toppings for a delicious meal or snack.
  • 2 packages active dry yeast
  • 1 T honey
  • ½ c warm water
  • 5 c gluten free flour blend
  • 1 c teff flour (or an extra cup of gf flour blend)
  • 2 T beet root powder
  • 2 t salt
  • ¼ t baking powder
  • 1 T olive oil
  • 1 c non-dairy milk (I used almond milk)
  • 1 c warm water
  • 1 T sesame seeds (optional)
  1. In the bowl of an electric mixer add the yeast, honey and ½c warm water. Allow for the mixture to thicken and become bubbly, at least 10 minutes.
  2. Add the remaining ingredients to the mixing bowl and combine with the beater attachment (not the dough hook). Mix the dough until well combined, about 5 minutes. The dough will be thick and sticky, somewhere between a batter and typical bread dough (it won't come together like a kneadable dough).
  3. Spray two loaf pans well with olive oil (really really spray it!). Divide the dough between the two loaf pans, and sprinkle with the sesame seeds. Allow to rise in a warm place for about an hour.
  4. Bake the loaves side by side for 30 minutes until browned on top. Remove and cool for 15 minutes before removing the loaves to a drying rack to cool completely. Cool the loaves at least one hour before slicing.
  5. Store covered for up to 5 days. Toast slices for best taste and texture.
This recipe can be evenly divided by two to form one loaf.

**Adapted from How Sweet Eats Whole Wheat Pumpkin Spice English Muffin Bread
Recipe by The Mexitalian at