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Egg Benedict Gluten Free

Something I use to order quite regularly when we went out to eat was Eggs Benedict -  but Celiac put that on the taboo list.
I knew the English Muffins were a given to be made with wheat,   but I was surprised to learn that Hollandaise sauce in a restaurant is made from a mix containing wheat flour.
No problem --  I just make it all gluten-free and I can again enjoy one of my favorite meals - Eggs Benedict with fresh fruit on the side.
The extra work is worth it !
English Muffins 
  • 1/2 cup warm water 
  • 1 tsp sugar 
  • 1 tsp unflavored gelatin 
  • 1 1/2 tbsp traditional yeast 
  • 1/2 cup warm milk 
  • 1 tbsp honey 
  • 1 1/2 tbsp oil 
  • 2 lg eggs 
  • 1 cup millet flour 
  • 1/4 white bean flour (or brown rice flour or sorghum flour) 
  • 1/4 cup potato starch 
  • 1/4 cup arrowroot starch 
  • 1/4 cup cornstarch 
  • 1 tsp xanthan gum 
  • 1 tsp salt
  1. Mix sugar and gelatin, add warm water and yeast and proof. 
  2. In mixing bowl put eggs , oil, honey and milk 
  3. Add proofed yeast and mix.  
  4. Blend together dry ingredients and add all at once to liquids. 
  5. Mix on low, then beat on high for 2 minutes. 
  6. Divide batter between 9  -  3" English muffin rings (or make your own with folded parchment paper) placed on greased cookie sheet. 
  7. Let rise until doubled in bulk. 
  8. Bake in 350 degree oven for about 25 minutes. 
  9. Enjoy same day or freeze. 

Hollandaise Sauce  

  • 2 egg yolks 
  • 2 tsp water 
  • 1/2 cup clarified butter (see instructions below) 
  • 1 tbsp lemon juice 
  • salt and pepper to taste 
  1. Put a couple of inches of water in a saucepan and bring to a simmer. 
  2. In a bowl whisk the egg yolks and the water . 
  3. Place bowl on saucepan (don't let it touch the simmering water) 
  4. Continue to whisk until the egg mixture begins to thicken. 
  5. Remove from heat ...   and continuing to whisk,  very slowly add the warm clarified butter.  The sauce will continue to thicken. 
  6. Add the lemon juice and salt and pepper. 
  7. This is a lovely Hollandaise sauce that does not separate.  

***Clarified butter  - 1 cup butter in saucepan on low heat ... the white milk solids will separate and float on top --  skim them off .. until all that is left is a clear golden liquid.  It takes a few minutes.   The golden liquid - clarified butter- keeps longer than butter. Store in a jar in refrigerator. (Save the skimmed off milk solids to pour on your popcorn !)

Poached eggs -  to poach eggs bring water to a soft simmer in a saucepan, with 1 tbsp of vinegar added to the water.   Break the eggs and slide gently into the water.   Let them cook until the yolk is almost set --  about 3 minutes.  Lift them out of the water with a slotted spoon.  

On the plate - Eggs Benedict 
  • 1 English Muffin 
  • 2 poached eggs 
  • 2 slices of back bacon or ham 
  • Hollandaise Sauce 
  • fresh fruit - what ever is in season 
  1. Cut an English muffin in half,  toast and butter. 
  2. Place muffin halves on a plate, cover with a slice of back bacon or ham
  3. Add the poached eggs on top of the meat. 
  4. Drizzle Hollandaise sauce generously  over top.  
  5. Arrange fresh fruit on the plate. 


  1. This is one of our favourites, too. I got my recipe out of the Fannie Farmer cookbook for the sauce. I cut the amount down so it's just enough for my husband and I. I put an egg yolk in a bowl, have water boiling for eggs, take about 1tbsp out and add to yolk, stir, then add 2tbsp melted butter out of microwave. Then I squirt in some lemon juice and pop it in the microwave for about 20 seconds, then 15, then 10. Until the sauce is nice and thick. By the time that's done, the eggs and 'toast' is ready. :D YUM!

  2. Julie, Eggs Benedict are certainly a family favorite. I have never used clarified butter. I must try that some time.

  3. I love eggs benedict but up until yesterday never attempted to make at home.I had never poached an egg or made hollandaise sauce or clarified butter. Your recipe is full of great things that I will use for many recipes (Naan). Thanks so much for sharing.

  4. We love Eggs Benedict as well but since being diagnosed as celiac a few years ago, I couldn't enjoy this special breakfast with my family. Until I substituted the English muffins with home made hashbrown patties. I grate fresh potatoes, sprinkle with a little salt and let sit, to draw out the starch. Squeeze out the liquid and fry the potatoes in a little oil. (I use a 4" round metal mold I have from somewhere to form the patties). Flip them over and fry till browned and cooked through. I keep them warm in the oven while I cook the eggs etc. I've converted my husband to eat them this way as well and he enjoys them better than with English muffins. Don't miss the English muffins at all when I make them this way.


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