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

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We hope you got benefit from reading it, now let’s go back to vickys english muffins, gluten, dairy, egg & soy-free recipe. You can have vickys english muffins, gluten, dairy, egg & soy-free using 11 ingredients and 7 steps. Here is how you achieve it.

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