Gluten-Free Breakfast Crumpets

0
28

AuthorTimothy
RatingDifficultyBeginner

Yummy scrumptious gluten-free breakfast crumpets, great for anyone to enjoy. The crumpets soft delicious inside will make your tummy satisfied and your breakfast fulfilling and your mind ready for the day ahead.

Prep Time1 hr 40 minsCook Time30 minsTotal Time2 hrs 10 mins

 1 ½ cups gluten-free plain flour
 1 tsp dried yeast
 1 tsp caster sugar
 1 cup milk, warmed
 1 tbsp vegetable oil
 1 Butter, to serve
 1 Gluten-free jam, to serve
Equipment
 4 7.5cm metal egg rings

1

Whisk flour, yeast, sugar, milk and 3/4 cup warm water in a bowl until smooth. Cover with plastic wrap. Leave to prove in a warm place for 1 hour 30 minutes or until light and foamy (see Notes).

2

Place 2 teaspoons oil in a large non-stick frying pan. Brush egg rings with oil. Place in pan. Heat over medium heat until hot (see Notes). Spoon 1/4 cup batter into each ring. Cook for 7 minutes or until golden brown.

3

Turn crumpets over and remove rings. Cook for a further 2 to 3 minutes or until golden and cooked through. Transfer to a plate. Cover to keep warm. Repeat with remaining batter, brushing rings with oil between each batch.

4

Serve crumpets with butter and jam.

Notes
5

Do not stir the mixture once it has proved as it will lose its lightness, and the crumpets will not rise as well.
Heating the pan before each batch is important, as it helps crumpets to rise.
Store the crumpets in an airtight container at room temperature for up to 3 days. Reheat in the toaster.

Servings
6

Serves 10

CategoryCuisineCooking MethodDiet

Ingredients

 1 ½ cups gluten-free plain flour
 1 tsp dried yeast
 1 tsp caster sugar
 1 cup milk, warmed
 1 tbsp vegetable oil
 1 Butter, to serve
 1 Gluten-free jam, to serve
Equipment
 4 7.5cm metal egg rings

Directions

1

Whisk flour, yeast, sugar, milk and 3/4 cup warm water in a bowl until smooth. Cover with plastic wrap. Leave to prove in a warm place for 1 hour 30 minutes or until light and foamy (see Notes).

2

Place 2 teaspoons oil in a large non-stick frying pan. Brush egg rings with oil. Place in pan. Heat over medium heat until hot (see Notes). Spoon 1/4 cup batter into each ring. Cook for 7 minutes or until golden brown.

3

Turn crumpets over and remove rings. Cook for a further 2 to 3 minutes or until golden and cooked through. Transfer to a plate. Cover to keep warm. Repeat with remaining batter, brushing rings with oil between each batch.

4

Serve crumpets with butter and jam.

Notes
5

Do not stir the mixture once it has proved as it will lose its lightness, and the crumpets will not rise as well.
Heating the pan before each batch is important, as it helps crumpets to rise.
Store the crumpets in an airtight container at room temperature for up to 3 days. Reheat in the toaster.

Servings
6

Serves 10

Gluten-Free Breakfast Crumpets

Want to leave a review? Click on the stars at the top then leave a written review in the comments section below. Only members can leave reviews.

0