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Vickys English Muffins, Gluten, Dairy, Egg & Soy-free Recipe

Vickys English Muffins, Gluten, Dairy, Egg & Soy-Free Recipe
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Cooking Time : 1 minutes
Serving : 8
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Prepare the ingredients before making Vickys English Muffins, Gluten, Dairy, Egg & Soy-Free in your home. Then, follow these steps below to serve Vickys English Muffins, Gluten, Dairy, Egg & Soy-Free for your family or friends.

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

  • 130 grams sorghum flour
  • 120 grams cornstarch or 200g potato starch
  • 60 grams millet flour
  • 1 tsp salt
  • 2 1/2 tbsp dry active yeast
  • 120 ml warm rice milk
  • 240 ml warm water
  • 2 tbsp agave nectar
  • 1 pinch sugar
  • 4 tbsp olive oil
  • 1 1/2 tsp Vickys Gluten-Free Egg Replacer made up with 3 tbsp water

How to Make Vickys English Muffins, Gluten, Dairy, Egg & Soy-Free

If you have prepared the ingredients needed, now time to start cooking. There are 7 steps you must follow to make Vickys English Muffins, Gluten, Dairy, Egg & Soy-Free in your home by yourself.

    Step 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
  • Step 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
  • Step 3
  • Preheat the oven to gas 4 / 180C / 350°F and line a baking sheet with parchment and 8 muffin rings
  • Step 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
  • Step 5
  • Bake for 25 minutes or until slightly golden and set. Cool on a wire rack
  • Step 6
  • Split in half and toast or you can wrap and freeze for another day
  • Step 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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