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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
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. |