Gluten free crumpets

Makes 6 crumpets -

75g Other Flours Plain Flour Blend
75g 01 Flour Blend
1/2 tsp salt
1/2 tsp sugar
1 tsp baking powder
1 tsp fast action/instant yeast
200g warm water

-Combine dry ingredients, add water and whisk to form a thick batter.
-Cover and prove for 30ish mins in warm place.
-Preheat heavy frying pan over medium high heat.
-Grease pan and crumpet rings.
-Add 3 tbsp batter per crumpet ring.
-Cook for 6-8 minutes before removing the ring and flipping to cook the top for 1 minute.
-Allow to cool before toasting lightly to serve.

Top tips…
-start with a high heat to generate those iconic crumpet bubbles, then lower heat a little to cook through.
-less is more! Don’t make them too thick, you want about 1cm of batter per ring.
-unlike everything gluten free, these are actually better when not fresh. Allow them to fully cool and toast to serve - they’ll keep for a few days and also can be frozen (defrost before toasting).
-you will not get the first one right! It’s a learning curve of temperature control more than anything. There’s a sweet spot between burnt bases and dense interiors - you’ve just got to find what works for you!