Gluten Free Crumpets
One of the breakfasts i have missed the most turning gluten free is crumpets. This recipe is great and can make at least 8 crumpets. It was great with a cup of tea.
400ml of warm milk (I used lactose free milk)
10g caster sugar
10g active dried yeast (make sure it is gluten free)
300g GF self-raising flour
1/2 tsp of GF baking powder
1/2 tsp of salt
Vegetable oil for cooking
To begin with warm your milk and stir in the sugar and yeast and put to one side for 10 minutes until it has become frothy on top.
In a large mixing bowl add the flour, baking powder and salt. Now pour in the milk mixture and mix well for a couple of minutes until smooth (I used an electric hand whisk). Cover and leave to in a warm place for an hour and a half, there should be bubbles on the top when it is ready.
After an hour and a half the mixture will have thickened and will just about be pourable.
Now it is time to start cooking your crumpets. Add a small amount of vegetable oil to a frying pan and place on a medium heat. I used metal rosti rings to cook my crumpets, but you could also a metal cookie cutter (make sure you grease your metal rings). You will need to cook your crumpets in batches all depending on how many metal rings you have.
Spoon about 3 tablespoons of the batter into each ring and cook for about 5 1/2 minutes, until little air bubbles appear on the surface and it is no longer wet. Using tongs, remove the rings from the crumpets and turn over and cook for a further minute.
Remove from the pan and repeat the process until you no longer have any batter left. This batter will make between 8 and 10 crumpets depending on the size of your metal rings.
Serve with your favorite toppings or just simply butter and enjoy.