We really wanted our gluten free readers to be well looked after in this breakfast issue, but in a way that everyone could enjoy. These are the perfect example. Everyone will find these deliciously light and tasty. Of course, you can use normal flour / milk, but they have been perfected gluten free. You won’t believe how easy these crumpets are to make, and you’ll never buy store-bought again as they are SO much yummier.
No: Gluten / Dairy / Egg / Nuts
Total Preparation Time 2 hours
Makes 18 crumpets
Can be frozen
- sugar - 1/2 tsp
- yeast - 2 tsp, dried
- water - 2 Tbsp, warm
- plain flour - 200g, gluten free
- salt - pinch
- rice milk - 120g
- water - 120g
- water - 1/2 cup (separate)
- bicarb soda - 1/4 tsp
- Add sugar (1/2 tsp), yeast (2 tsp) and warm water (2 Tbsp) to a small bowl. Stir and allow to activate.
- Add flour (200g) and salt (pinch) to the bowl. Closed Lid / 3x quick Turbo blasts.
- Add rice milk (120g) and water (120g) to the bowl. Speed 5 / 5 seconds. Scrape sides down.
- Set 3 minutes / 50C / Speed 2 until 50C light stops flashing.
- Add yeast mixture. Speed 5 / 5 seconds.
- Transfer to a mixing bowl, cover in cling film and leave for 1 hour.
- After 1 hour add warm water (1/2 cup) and bicarb (1/4 tsp) to the mixture and combine with a whisk or a fork. Leave for another 30 minutes.
- Lightly oil a frying pan and the egg rings.
- Heat frying pan on a low heat and place the egg rings on the pan.
- Fill each egg ring (about 2 dessertspoons each). Allow to sit for 5 minutes.
- Flip each crumpet over and leave for 30 seconds.
- Remove from heat and serve warm with butter and honey.
- Repeat with remaining batter.
To freeze: allow to cool and either freeze with a small piece of greaseproof paper between them, or lay them flat on a tray in the freezer for 10 minutes before freezing together.
To reheat: pop in the toaster as you would usually do with a crumpet