Gluten-free crumpets
Using a combination of brown rice
and gluten-free flours creates
really light and delicious crumpets.
They’re gorgeous slathered in
butter and honey.
Makes about 12
150g brown rice flour
100g gluten-free plain flour
7g instant yeast
4 tbsp golden caster sugar
½ tsp salt
500ml warm milk
2 tbsp melted butter
1 egg, beaten
½ tsp baking powder
1 Mix everything apart from
the baking powder together to form
a wet dough. Cover and set in the
fridge to rise overnight.
2 Remove from the fridge and mix
in the baking powder.
3 Set a large frying pan over a high
heat. Add enough butter or oil to
lightly coat the pan. Use a pastry
brush to coat the inner rim of a round
cookie or scone cutter with butter or
oil and use up to 4 cutters at a time
to make your crumpets.
4 Pour in enough of the crumpet
batter to come ⅓ up the ring – it’s
important not to overfill your cutters.
Cook over low heat until the top of
the crumpet has set. Flip over using
a spatula and allow the top of the
crumpet to steam through. Remove
from the pan and cool before
removing the cutter – use a knife to
help you prise the crumpet out.
5 Lightly toast the crumpets on the
bubbly side and butter generously
before serving. They’ll keep well
at room temperature or in the
refrigerator for a day, or you can
freeze them and defrost and pop
in the toaster before serving.