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

• 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

flour, cornstarch, millet flour, salt, active yeast, milk, water, nectar, sugar, olive oil, egg

Taken from cookpad.com/us/recipes/364576-vickys-english-muffins-gluten-dairy-egg-soy-free (may not work)