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We hope you got insight 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 do that.
The ingredients needed to cook Vickys English Muffins, Gluten, Dairy, Egg & Soy-Free:
- You need 130 grams sorghum flour
- You need 120 grams cornstarch or 200g potato starch
- Provide 60 grams millet flour
- You need 1 tsp salt
- Use 2 1/2 tbsp dry active yeast
- Take 120 ml warm rice milk
- You need 240 ml warm water
- Prepare 2 tbsp agave nectar
- Prepare 1 pinch sugar
- Get 4 tbsp olive oil
- Provide 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:
- 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
- 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
- Preheat the oven to gas 4 / 180C / 350°F and line a baking sheet with parchment and 8 muffin rings
- 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
- Bake for 25 minutes or until slightly golden and set. Cool on a wire rack
- Split in half and toast or you can wrap and freeze for another day
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- 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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