Step-by-Step Guide to Make Award-winning Vickys English Muffins, Gluten, Dairy, Egg & Soy-Free

Hey everyone, it is Drew, welcome to my recipe site. Today, I’m gonna show you how to prepare a special dish, 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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To get started with this particular recipe, we must prepare a few components. 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. Take 130 grams sorghum flour
2. Get 120 grams cornstarch or 200g potato starch
3. Get 60 grams millet flour
4. Get 1 tsp salt
5. Prepare 2 1/2 tbsp dry active yeast
6. Take 120 ml warm rice milk
7. Take 240 ml warm water
8. Make ready 2 tbsp agave nectar
9. Take 1 pinch sugar
10. Make ready 4 tbsp olive oil
11. Take 1 1/2 tsp Vickys Gluten-Free Egg Replacer made up with 3 tbsp water

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

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