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

Hello everybody, it’s John, welcome to my recipe page. Today, we’re going to make a special dish, vickys english muffins, gluten, dairy, egg & soy-free. One of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This will be really delicious.

Vickys English Muffins, Gluten, Dairy, Egg & Soy-Free is one of the most favored of current trending meals on earth. It’s enjoyed by millions daily. It is simple, it is fast, it tastes delicious. They’re nice and they look wonderful. Vickys English Muffins, Gluten, Dairy, Egg & Soy-Free is something which I’ve loved my whole life.

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To get started with this 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. Get 120 grams cornstarch or 200g potato starch
  3. Take 60 grams millet flour
  4. Take 1 tsp salt
  5. Prepare 2 1⁄2 tbsp dry active yeast
  6. Take 120 ml warm rice milk
  7. Get 240 ml warm water
  8. Take 2 tbsp agave nectar
  9. Take 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

Vickys English Muffins, Gluten, Dairy, Egg & Soy-Free Vicky@Jacks Free-From Cookbook Scotland. Great recipe for Vickys BLT English Muffins, Gluten, Dairy, Egg & Soy-Free. A great quick breakfast or snack. Vickys English Muffins, Gluten, Dairy, Egg & Soy-Free step by step.

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

A great quick breakfast or snack. Vickys English Muffins, Gluten, Dairy, Egg & Soy-Free step by step. Whisk the flour, starch & salt together in one bowl. 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.

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