Crumpets

Soft and fluffy Gluten Free Crumpets are back on your breakfast menu.

Gluten Free · Vegan · Diary Free

Makes about 10

Ingredients

Dry

120g Anything But Ordinary Plain Flour

120g GF cornflour

50g potato starch

½ teaspoon flaxmeal

¼ psyllium husk powder

1 teaspoon salt

Wet

120mls coconut cream

200mls warm water

1 tablespoon sugar

2 teaspoons yeast

2 teaspoons coconut oil, melted

1 teaspoon agave syrup

½ teaspoon bi-carb soda dissolved in 2 tablespoons water

1 tablespoon + 2 teaspoons apple cider vinegar

Method

In the bowl of a stand mixer sieve the Anything But Ordinary Plain Flour, cornflour, potato starch, flaxmeal, psyllium husk powder and salt.

Heat the coconut cream and water til lukewarm (110degrees Fahrenheit/43degrees Celsius) and stir in the sugar to dissolve. Add the yeast and whisk. Cover and set aside for 5 minutes til frothy. Pour into the flour mix with the melted coconut oil and agave syrup.

With beaters on low speed, mix while scraping down sides of bowl to incorporate all the flour. Increase to medium speed and beat for 2 minutes. Scrape down the sides of the bowl and the beaters and cover the bowl with a cloth and put in a warm place to double in size. This generally takes an hour.

Add the dissolved bi-carb soda in water and apple cider vinegar and beat again for a minute. Cover and put in a warm place for another hour.

Preheat electric frying pan to medium low (3-4 on dial), grease the crumpet rings with butter and put in the pan to heat. Add a quarter teaspoon of coconut oil to each ring and swirl to grease the pan. Pour in a third of a cup / 70g of mix in each ring and cook for 12-15 minutes until bubbles have created holes and the crumpet looks cooked. It may still be a bit raw on the top so remove rings by running a knife around the edge, lift rings off with tongs and flip the crumpets to cook the tops for a few minutes. Remove from pan onto a wire rack.

If you don’t have an electric frying pan, use a heavy based pan over medium low heat and test one crumpet first for a temperature that will cook the crumpet through without burning the bottom.

They can be eaten fresh with butter and topping of choice or toast if keeping. Store covered in the fridge for 3-4 days or the freezer for a month.