Hello everybody, it is Jim, welcome to our recipe site. Today, I will show you a way to make a special dish, vickys english muffins, gluten, dairy, egg & soy-free. One of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.
Vickys English Muffins, Gluten, Dairy, Egg & Soy-Free is one of the most well liked of recent trending foods on earth. It’s easy, it is quick, it tastes yummy. It is enjoyed by millions daily. They are nice and they look wonderful. Vickys English Muffins, Gluten, Dairy, Egg & Soy-Free is something that I have loved my whole life.
To begin with this recipe, we have to first prepare a few ingredients. You can cook vickys english muffins, gluten, dairy, egg & soy-free using 11 ingredients and 7 steps. Here is how you cook that.
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The ingredients needed to make Vickys English Muffins, Gluten, Dairy, Egg & Soy-Free:
- Prepare 130 grams sorghum flour
- Take 120 grams cornstarch or 200g potato starch
- Prepare 60 grams millet flour
- Prepare 1 tsp salt
- Get 2 1/2 tbsp dry active yeast
- Make ready 120 ml warm rice milk
- Get 240 ml warm water
- Make ready 2 tbsp agave nectar
- Make ready 1 pinch sugar
- Get 4 tbsp olive oil
- Make ready 1 1/2 tsp Vickys Gluten-Free Egg Replacer made up with 3 tbsp water
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Steps to make Vickys English Muffins, Gluten, Dairy, Egg & Soy-Free:
- 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
- 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
- Preheat the oven to gas 4 / 180C / 350°F and line a baking sheet with parchment and 8 muffin rings
- 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
- Bake for 25 minutes or until slightly golden and set. Cool on a wire rack
- Split in half and toast or you can wrap and freeze for another day
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- 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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