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

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Make smart choices when grocery shopping. Making good decisions when obtaining groceries means that you’ll be able to eat nutritious meals without a lot of effort. Think for a second: you don’t want to go to a busy grocery store or sit in a lengthy line at the drive thru at the end of your day. You want to get home quickly and have something good. Fill your cabinets with wholesome foods. This way—even if you decide on something slightly greasy or not as good for you as it could be, you’re still choosing foods that are better for you than you would get at the local diner or fast food drive through window.

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We hope you got insight from reading it, now let’s go back to vickys english muffins, gluten, dairy, egg & soy-free recipe. You can cook vickys english muffins, gluten, dairy, egg & soy-free using 11 ingredients and 7 steps. Here is how you achieve that.

The ingredients needed to cook Vickys English Muffins, Gluten, Dairy, Egg & Soy-Free:
  1. You need 130 grams sorghum flour
  2. Prepare 120 grams cornstarch or 200g potato starch
  3. You need 60 grams millet flour
  4. Get 1 tsp salt
  5. Take 2 1/2 tbsp dry active yeast
  6. Use 120 ml warm rice milk
  7. Prepare 240 ml warm water
  8. Take 2 tbsp agave nectar
  9. Provide 1 pinch sugar
  10. Use 4 tbsp olive oil
  11. You need 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
    • 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

Nothing can beat them straight off the griddle or gently toasted. No oven required & perfect for breakfast or snacks! I have been eating these English Muffins like they are going out of fashion recently and even I stopped in my tracks at the thought. Dairy Free Eggs Egg Free Dairy Free Recipes Gluten Free Healthy Junk Eating Healthy Clean Eating English Banana chocolate chip oat muffins gluten dairy egg free www.goodthingswellness.com. gluten dairy & egg free brownies tree-nut free, dairy free and no refined sugar. Katz Gluten Free proudly presents a new addition to their Bread family, English Muffins.

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