Vickys English Muffins, Gluten, Dairy, Egg & Soy-Free
Vickys English Muffins, Gluten, Dairy, Egg & Soy-Free

Hey everyone, hope you are having an incredible day today. Today, we’re going to make a special dish, vickys english muffins, gluten, dairy, egg & soy-free. It is one of my favorites food recipes. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

Vickys English Muffins, Gluten, Dairy, Egg & Soy-Free is one of the most favored of current trending foods on earth. It’s appreciated by millions daily. It is easy, it’s quick, it tastes delicious. Vickys English Muffins, Gluten, Dairy, Egg & Soy-Free is something that I’ve loved my whole life. They’re nice and they look fantastic.

To get started with this particular recipe, we must prepare a few ingredients. You can have vickys english muffins, gluten, dairy, egg & soy-free using 11 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make Vickys English Muffins, Gluten, Dairy, Egg & Soy-Free:
  1. Get 130 grams sorghum flour
  2. Make ready 120 grams cornstarch or 200g potato starch
  3. Prepare 60 grams millet flour
  4. Make ready 1 tsp salt
  5. Make ready 2 1/2 tbsp dry active yeast
  6. Take 120 ml warm rice milk
  7. Prepare 240 ml warm water
  8. Take 2 tbsp agave nectar
  9. Get 1 pinch sugar
  10. Make ready 4 tbsp olive oil
  11. Make ready 1 1/2 tsp Vickys Gluten-Free Egg Replacer made up with 3 tbsp water
Instructions to make Vickys English Muffins, Gluten, Dairy, Egg & Soy-Free:
  1. Whisk the flour, starch & salt together in one bowl. In another whisk together the yeast, water, milk & sugar and set aside until frothy, around 15 minutes
  2. Add the proofed yeast to the dry ingredients then mix in the oil, agave and egg replacer. The mix will be like a thick, sticky cake batter. Let it rest for 10 minutes
  3. Preheat the oven to gas 4 / 180C / 350°F and line a baking sheet with parchment and 8 muffin rings
  4. Spoon the dough into the muffin rings and smooth the tops with the back of a wet spoon. Set aside in a warm place until doubled in size
  5. Bake for 25 minutes or until slightly golden and set. Cool on a wire rack
  6. Split in half and toast or you can wrap and freeze for another day
    • If you use eggs or another commercial egg replacer you'll need to add 1 and a half tsp xanthan gum to the dry mix. My egg replacer already has some included

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