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

Hey everyone, hope you are having an incredible day today. Today, I’m gonna show you how to make a special dish, vickys english muffins, gluten, dairy, egg & soy-free. It is one of my favorites. This time, I am going to make it a bit tasty. 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 in the world. It is appreciated by millions every day. It’s easy, it is quick, it tastes delicious. Vickys English Muffins, Gluten, Dairy, Egg & Soy-Free is something that I have loved my whole life. They are fine and they look fantastic.

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

The ingredients needed to make Vickys English Muffins, Gluten, Dairy, Egg & Soy-Free:
  1. Make ready sorghum flour
  2. Get cornstarch or 200g potato starch
  3. Take millet flour
  4. Get salt
  5. Take dry active yeast
  6. Prepare warm rice milk
  7. Get warm water
  8. Take agave nectar
  9. Make ready sugar
  10. Get olive oil
  11. Make ready 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

So that is going to wrap this up for this special food vickys english muffins, gluten, dairy, egg & soy-free recipe. Thank you very much for reading. I’m confident you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!