Vickys English Muffins, Gluten, Dairy, Egg & Soy-Free
Easy and taste great! Kids seal of approval!
Vickys English Muffins, Gluten, Dairy, Egg & Soy-Free
Easy and taste great! Kids seal of approval!
Cooking 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
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