How to make your own gluten free crumpets from scratch; an incredibly simple, basic and delicious British classic.
What you’ll need:
Crumpet rings or a substitute like egg rings, cookie cutters or even mason jar lids do the job surprisingly well.
1. Don’t skip the resting time. Crumpet batter is yeast risen and therefore needs to sit in a warm place for at least an hour, skipping it is not an option. Plus, it allows the flour to absorb the liquid which makes the texture much better.
2. Make sure the yeast you’re using isn’t too old as it can prevent the batter from rising fully or even stop it from rising at all.
3. Start by cooking just one as a test. It can take a bit of practice to get the temperature, cooking time and batter consistency right. For example if the batter is too thick, it won’t bubble enough and produce those little crumpet holes. If this happens, add a bit of warm water (a tablespoon at a time) until you get it right.
4. If using a plain flour blend, don’t forget to add extra baking powder (and xanthan gum if possible).
Gluten Free Crumpets Recipe:
- 200g gluten free self-raising flour (I used Doves Farm)
- 1 tsp dried active yeast (I used Allinson)
- 1 tsp caster sugar
- ½ tsp salt
- ¼ tsp baking powder
- 250ml whole milk
- Cooking oil
- 1 tsp baking powder
- 1 tsp xanthan gum
Cooking temperature: low
Cooking time (per crumpet): 5-6 minutes
PREPARE THE BATTER:
- Warm up the milk in the microwave (in 10 seconds increments) until lukewarm, then stir in the sugar and yeast and let it sit for a few minutes until frothy.
- Combine the flour, salt and baking powder in a bowl, add the frothy milk mixture and stir until you reach a smooth lump free batter.
- Cover the bowl with cling film and let the batter rise in a warm place for at least an hour. The best way to do this, especially on cold days, is to turn on the oven on to low (about 100C) and place the bowl on the opened door. Note: don’t skip this step, this is necessary for the yeast to take action.
- Once risen, stir the batter gently and add a bit of warm water (one tablespoon at a time) if the batter has gotten too thick. Just enough to make it a bit runny again. This is important in order to get all these little crumpet holes. In fact, in between each batch of crumpets, keep adding a tablespoon or two of warm water to the rest of the batter.
COOK THE CRUMPETS:
- Heat up a non stick frying pan on low heat with a bit of cooking oil of your choice.
- Dip the crumpet rings in oil and place them on the hot pan. Note: if you don’t have crumpet rings, you can use egg rings, cookie cutters or even mason jar lids (this is what I did and it worked great), but you’ll need something circular (and preferably as non stick as possible) to shape up the crumpets.
- Pour two or three tablespoons of batter in each ring, start your timer and cook for about 5 minutes without touching, moving or disturbing the crumpets at any point during the process. The batter will bubble up, then when the surface of the crumpets is no longer wet and the bubbles pop leaving little holes, it’s time to flip the crumpets.
- Flip the crumpets and cook for up to one minute extra, until the tops are fully cooked and a light golden colour.