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

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

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

Preheat the oven to gas 4 / 180C / 350°F and line a baking sheet with parchment and 8 muffin rings

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

Bake for 25 minutes or until slightly golden and set. Cool on a wire rack

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