At last, a recipe and flour for making gluten free crumpets! These quantities will make about 20 crumpets, but they freeze well (though they are a little tedious to cook).
Crumpets
Crumpets
Ingredients
- 500 gms Schar bread mix
- 4 gms salt
- 20 gms yeast
- 800 mls warm water
Instructions
- Mix the dry ingredients together and add the warm water and mix well. It should give you a good sticky batter (it flows slowly, but you wouldn’t think of kneading it).
- Leave to rise for 30 minutes or so – it should double in volume.
- Warm your griddle (or frying pan) and greased crumpet rings (or fried egg rings if those are what you have). You need the griddle to be thoroughly heated, but not hot. Without disturbing the risen dough too much, add a small tablespoon of dough to each crumpet ring and leave it to flow and rise to fill the ring. It needs to cook slowly and as it does you should notice it shrink away from the edge of the ring, at which point you should be able to gently remove the ring.
- Peek underneath to be sure that it isn’t burning and leave it as long as possible to cook. Once the underside is browned, flip the crumpet and finish cooking the top. Once it is browned remove to a cooling rack.
