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Ready to Serve Vickys English Muffins, Gluten, Dairy, Egg & Soy-Free

Vickys English Muffins, Gluten, Dairy, Egg & Soy-Free. . I will give you simple recipe to make Vickys English Muffins, Gluten, Dairy, Egg & Soy-Free for my family.

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

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

You can simply cook Vickys English Muffins, Gluten, Dairy, Egg & Soy-Free by following 11 ingredients and only 7 steps. Here is how you can easily cook that.

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

1 It’s 130 grams of sorghum flour.
2 Take 120 grams of cornstarch or 200g potato starch.
3 It’s 60 grams of millet flour.
4 It’s 1 tsp of salt.
5 Take 2 1/2 tbsp of dry active yeast.
6 You need 120 ml of warm rice milk.
7 Take 240 ml of warm water.
8 Take 2 tbsp of agave nectar.
9 You need 1 pinch of sugar.
10 About 4 tbsp of olive oil.
11 It’s 1 1/2 tsp of Vickys Gluten-Free Egg Replacer made up with 3 tbsp water.

Vickys English Muffins, Gluten, Dairy, Egg & Soy-Free cooking step by step

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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