Vickys English Muffins, Gluten, Dairy, Egg & Soy-Free.

You can have Vickys English Muffins, Gluten, Dairy, Egg & Soy-Free using 11 ingredients and 7 steps. Here is how you achieve that.

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

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

Vickys English Muffins, Gluten, Dairy, Egg & Soy-Free instructions

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.