Easiest Way to Cook Perfect Vickys English Muffins, Gluten, Dairy, Egg & Soy-Free

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A large selection of instant health snacks is easily obtainable. Being healthier doesnt need to be a battle-if you let it, it can be quite easy.

We hope you got benefit from reading it, now let's go back to vickys english muffins, gluten, dairy, egg & soy-free recipe. To cook vickys english muffins, gluten, dairy, egg & soy-free you only need 11 ingredients and 7 steps. Here is how you achieve that.

The ingredients needed to cook Vickys English Muffins, Gluten, Dairy, Egg & Soy-Free:

1. You need 130 grams of sorghum flour.
2. Take 120 grams of cornstarch or 200g potato starch.
3. Provide 60 grams of millet flour.
4. Get 1 tsp of salt.
5. Use 2 1/2 tbsp of dry active yeast.
6. Take 120 ml of warm rice milk.
7. Use 240 ml of warm water.
8. Get 2 tbsp of agave nectar.
9. Provide 1 pinch of sugar.
10. You need 4 tbsp of olive oil.
11. Provide 1 1/2 tsp of 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.
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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