27 January, 2023
Gluten & Dairy Free Crumpets Recipe
- Heat milk in microwave for 30-50 seconds. When you pop your finger in, you want it to be a bit warm. If you have a cooking thermometer, then it'll be 39 degrees.
- Add yeast and sweetener (caster sugar or honey) to warm milk and mix until dissolved.
- Leave for 15 minutes in a warm place until frothy on top.
If it doesn't froth then the milk might be too hot or cold or the yeast stale.
- Mix self-raising flour, bicarb soda and salt (if you use) to the frothy milk mixture. Whisk together until free from lumps and combined.
- Cover the bowl with cling wrap / bees wax wrap or a heavy tea towel. Leave in a warm place for 90 minutes to allow to rise, thicken and become frothy again.
You can place in the backseat of your car in the sun, through a window of the house or in a slightly warmed oven. Use the oven method to keep it away from kids sticky fingers. I warm the oven to 50 degrees and then turn the oven off. Place a small heat-proof bowl of water and the covered mixture in the oven.
- After 90 minutes, bring back to the bench to add 2 tsp of like warm water and stir through. The mixture needs to be runny so that it can be poured into the pan.
- Grease crumpet or egg rings or even cookie cutters. Place rings or cutters into fry pan and pour in some batter. Don't overfill to allow them to rise. Leave for 5-7 minutes depending on the size of your rings / cutters and do not touch them in this time.
- Once you start seeing lots of bubbles form, like what you expect to see in crumpets, remove the rings and flip the crumpet over for 1-2 minutes.
- Serve with your favourite condiments.
You can store in air-tight container for up to 2 days or freeze them. Pop them in the toaster to serve warm.
This recipe is from Gluten Free Alice and slightly tweaked to be refined sugar free.