Gluten free crumpets are something I’ve wanted to try making for a long time, since I simply adore crumpets and miss them terribly. But for some reason the idea has always seemed very daunting, too difficult!
Fortunately for me, I just stumbled across this recipe here, which I have reproduced here in a slightly more readable way (I hope). It is both simple and delicious! Even my gluten-eating husband was impressed.
1 sachet yeast (7 grams)
2 cups plain flour (once again, I’ve used White Wings gluten free)
1 1/2 cups of lukewarm water
1 teaspoon salt
1-2 tablespoons castor sugar (optional; I used 1)
Put yeast in a small bowl with 1/4 cup of the water. Mix well and set aside.
Put the flour, salt, and sugar (if using) into a larger mixing bowl. Add the rest of the water (1 1/4 cups) and mix well.
Add the yeast mixture to the flour and mix well.
Cover the bowl with a tea-towel and stand somewhere warm to rise. It should take 50-60 minutes and double in volume.
Heat a greased frying pan and crumpet rings (I used egg rings, no problem) to medium heat, then spoon the mixture into the rings. (I found spooning easier than pouring, as it didn’t miss the rings or overflow.)
Fry for about 10-12 minutes, or until the top of each crumpet has bubbled and gone slightly dry. Then flip and fry for a minute or so on the other side, just to make it a bit crisp and golden.
Serve with butter and honey (and without the egg rings). Nom!