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

Hey everyone, it is Louise, welcome to our recipe site. Today, we’re going to prepare a special dish, vickys english muffins, gluten, dairy, egg & soy-free. One of my favorites food recipes. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Vickys English Muffins, Gluten, Dairy, Egg & Soy-Free is one of the most popular of recent trending meals on earth. It is simple, it is fast, it tastes yummy. It’s appreciated by millions every day. Vickys English Muffins, Gluten, Dairy, Egg & Soy-Free is something that I have loved my entire life. They are fine and they look fantastic.

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

The ingredients needed to make Vickys English Muffins, Gluten, Dairy, Egg & Soy-Free:
  1. Get 130 grams sorghum flour
  2. Prepare 120 grams cornstarch or 200g potato starch
  3. Make ready 60 grams millet flour
  4. Make ready 1 tsp salt
  5. Take 2 1/2 tbsp dry active yeast
  6. Get 120 ml warm rice milk
  7. Prepare 240 ml warm water
  8. Prepare 2 tbsp agave nectar
  9. Get 1 pinch sugar
  10. Make ready 4 tbsp olive oil
  11. Take 1 1/2 tsp Vickys Gluten-Free Egg Replacer made up with 3 tbsp water
Steps 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

So that is going to wrap this up with this special food vickys english muffins, gluten, dairy, egg & soy-free recipe. Thanks so much for reading. I am confident that you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!