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

Hey everyone, it is Drew, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, How to Make Super Quick Homemade Vickys English Muffins, Gluten, Dairy, Egg & Soy-Free. It is one of my favorites food recipes. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

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As for the number of servings that can be served to make Vickys English Muffins, Gluten, Dairy, Egg & Soy-Free is 8 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Vickys English Muffins, Gluten, Dairy, Egg & Soy-Free estimated approx 1 hour 30 mins.

To get started with this particular recipe, we have to 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 that.

Easy and taste great! Kids seal of approval!

Ingredients and spices that need to be Get to make Vickys English Muffins, Gluten, Dairy, Egg & Soy-Free:

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

Instructions to make 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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