Gluten Free Crumpets
- Serves:
- 8
- Course:
- Breakfast, Snack
- Prep:
- 5 mins
- Cook:
- 30 mins
- Total time:
- 35 mins
These crumpets are lovely and light. You cook them slowly in a large frying pan with crumpet rings. The batter is best left overnight so it becomes thick and bubbly. Try not to stir it or knock the bubbles out when you are spooning out the batter to make the crumpets.
Nutritional Information
-
Calories (per serving)
159kcal -
Protein (per serving)
4g -
Carbohydrate (per serving)
28g -
Fibre (per serving)
3g -
Fat (per serving)
1g
Ingredients
- 125g (4½oz) gluten free white bread flour*
- 125g (4½oz) rice flour
- ½ tsp salt
- ½ tsp sugar
- ¼ tsp xanthan gum*
- ¼ tsp bicarbonate of soda
- 1 tsp (5g) quick yeast*
- 500ml (18fl oz) milk
- 1 tbsp (15ml) oil
* Check Coeliac UK's Food and Drink Information for suitable products
Method
Mix together the gluten free flours, salt, sugar, xanthan gum, bicarbonate of soda and yeast
Add the milk and stir to make a thick batter
Cover with a damp cloth or clingfilm, and leave to rise for a couple of hours, preferably overnight
Oil a frying pan and four crumpet rings and place onto medium heat
Put a large spoon of the mixture into each crumpet ring, so that they are about ¾ full
Cook on medium heat for about 10-12 minutes. When the top is no longer wet remove the metal ring from the crumpet
Turn the crumpet over and cook for a further 2-3 minutes
Enjoy hot with butter.