Recipe of Quick Vickys English Muffins, Gluten, Dairy, Egg & Soy-Free

Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, vickys english muffins, gluten, dairy, egg & soy-free. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

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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 cook it.

The ingredients needed to make Vickys English Muffins, Gluten, Dairy, Egg & Soy-Free:

1. Get 130 grams sorghum flour
2. Take 120 grams cornstarch or 200g potato starch
3. Get 60 grams millet flour
4. Prepare 1 tsp salt
5. Prepare 2 1/2 tbsp dry active yeast
6. Prepare 120 ml warm rice milk
7. Prepare 240 ml warm water
8. Get 2 tbsp agave nectar
9. Get 1 pinch sugar
10. Get 4 tbsp olive oil
11. Get 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
7. • 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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