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

Hello everybody, it’s John, welcome to our recipe page. Today, I will show you a way 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 well liked of recent trending foods on earth. It’s easy, it’s quick, it tastes yummy. It is enjoyed by millions every day. Vickys English Muffins, Gluten, Dairy, Egg & Soy-Free is something which I’ve loved my whole life. They’re fine and they look wonderful.

To get started with this recipe, we have to first 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 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. Make ready 60 grams millet flour
4. Make ready 1 tsp salt
5. Get 2 1/2 tbsp dry active yeast
6. Take 120 ml warm rice milk
7. Get 240 ml warm water
8. Get 2 tbsp agave nectar
9. Make ready 1 pinch sugar
10. Prepare 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

So that is going to wrap it up for this exceptional food vickys english muffins, gluten, dairy, egg & soy-free recipe. Thanks so much for your time. I’m confident you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!