Gluten Free Crumpets
These take a little more time and effort than simply toasting some store-bought crumpets, but nothing beats a delicious, freshly baked, homemade gluten free crumpet.
Ingredients
- 400 ml milk
- 1 tbsp dried yeast ensure it's gluten free
- 1 tsp caster sugar
- 1/2 tsp salt
- 1/2 tsp bicarbonate of soda ensure it's gluten free
- 300 g gluten free self raising flour blend if your flour blend doesn't already contain xanthan gum, add 1 tsp to the 300g of flour.
- oil (e.g. olive oil) to cook
Instructions
- Gently warm the milk. Take care not to let it boil.
- Transfer the warmed milk to a mixing bowl. Add the yeast, sugar and 100ml of tepid water. Leave in a warm place for 15 minutes, or until frothy.
- Into a separate mixing bowl, sift the GF s-r flour blend, bicarbonate of soda and salt.
- Make a well in the centre of the dry ingredients and pour in the yeast mixture.
- Whisk until smooth (I use a balloon whisk). The batter should have the consistency of double cream.
- Cover with a damp tea towel and set aside for 45 minutes or until little bubbles form on the surface.
- Grease four 10cm egg/crumpet rings with oil.
- Heat a large frying pan to a medium-high heat. Once the pan is hot, add 1 tsp/1 spray of oil.
- Arrange the rings in the frying pan and, once hot, spoon 4 tablespoons of the batter into each ring. Cook for 5 minutes, or until little bubbles appear on the surface. Reduce the heat to low-medium and cook for a further 2 minutes.
- Once the bubbles have burst, leaving little holes, use tongs to carefully lift off the rings and flip over the crumpets.
- Return the heat to medium-high and cook the crumpets for 2 minutes on the other side. Reduce the heat to low-medium and cook for 1 more minute.
- Remove the crumpets from the pan to serve.
- Re-grease and reheat the rings and pan before cooking the next batch.
- Serve the crumpets warm, with butter. If making them in advance, just toast them lightly on both sides before you serve them.