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.

Ingredients:

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

Method:

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.