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

Name: Vickys English Muffins, Gluten, Dairy, Egg & Soy-Free
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 130 grams sorghum flour; 120 grams cornstarch or 200g potato starch; 60 grams millet flour; 1 tsp salt; 2 1/2 tbsp dry active yeast; 120 ml warm rice milk; 240 ml warm water; 2 tbsp agave nectar; 1 pinch sugar; 4 tbsp olive oil; 1 1/2 tsp Vickys Gluten-Free Egg Replacer made up with 3 tbsp water

Servings: persons

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

1
Whisk the flour, starch & salt together in one bowl.
2
In another whisk together the yeast, water, milk & sugar and set aside until frothy, around 15 minutes
3
Add the proofed yeast to the dry ingredients then mix in the oil, agave and egg replacer.
4
The mix will be like a thick, sticky cake batter.
5
Let it rest for 10 minutes
6
Preheat the oven to gas 4 / 180C / 350F and line a baking sheet with parchment and 8 muffin rings
7
Spoon the dough into the muffin rings and smooth the tops with the back of a wet spoon.
8
Set aside in a warm place until doubled in size
9
Bake for 25 minutes or until slightly golden and set.
10
Cool on a wire rack
11
Split in half and toast or you can wrap and freeze for another day
12
* 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.
13
My egg replacer already has some included

627

kcal

Calories

Fat

112

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 130 grams sorghum flour, 120 grams cornstarch or 200g potato starch, 60 grams millet flour, 1 tsp salt, and more.

Yes, Vickys English Muffins, Gluten, Dairy, Egg & Soy-Free falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

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

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