As I have mentioned once or twice before 🙂 himself is Coeliac. Although new products are coming on the market all the time, and old products are being improved (gluten free bread is now edible, instead of that cardboard stuff it used to be) one of the things he hasn’t eaten since his diagnosis was crumpets! So this Father’s Day, I made him some. I was probably a bit over generous with some of them, I got 10 from the mixture – if you spoon the mixture in evenly you should get 12. For yeast based cooking, I usually start the night before, since this recipe has two “proving” stages, I prepare it for the first proving the night before, which saves about an hour the next day. Read through the recipe and you will understand.
These are nowhere near as difficult to make as you might think, you just have to set aside the time for the proving.
1 & 1/4 cups milk
2 tsp caster sugar
1 tsp powdered yeast
1/2 cups gluten free plain flour
1 tsp salt
1/3 cup warm water
3/4 tsp bicarbonate of soda
Oil for cooking
Toppings of your preference, such as butter, honey or jam
Heat the milk in a microwave safe jug in the microwave for a few seconds – you want it lukewarm but not hot, or it will kill the yeast. Mix in the sugar and yeast, and set aside, it takes approximately 10 minutes to froth a little – to activate the yeast.
While you are waiting, mix the flour and salt in a bowl. When the milk mixture has frothed a little, mix well into the flour. Once mixed, cover the bowl and leave in a warm place to rise, about and hour. It should double in size. If you want, you can do this the day before, and if it is a cool night, it should be ok left on the kitchen bench, if it is warm, put it in the fridge (remember it does have milk in it).
Combine the warm water and bicarb and whisk into the batter until combined. Cover again, and leave for 45 minutes.
Oil a frypan and heat to a medium to medium high heat. (I find a large, flat electric frypan works well here) and put in some crumpet rings, or egg rings if that is all you have. I like the silicon ones with the little handles, so much easier to remove than those metal ones (and of course, more friendly on your non-stick surfaces).
Put about 3 tbsp batter into each ring, and cook for about 15 minutes (check after about 10 to see that the bottoms aren’t burning). Remove the rings, and flip over to cook the tops for about 30 seconds to a minute. Keep the first batch warm while you cook the second batch.
To reheat, if you don’t eat them all at once, you can microwave for a few seconds, or toast. You can keep them in the fridge for a few days, or freeze for up to three months.