Name: Gluten Free Crumpets
Prep time: 15 min
Total time: 15 min
Yield: 10
Ingredients: Water; Edmonds Active Yeast; Gluten Free Self Raising Flour; Cornflour; Caster Sugar; Salt; Milk; Butter

Ingredients

¼ cup boiling water
¼ cold water
2 tsp Edmonds Active Yeast
1 ½ Edmonds Gluten Free Self Raising Flour
½ cup Edmonds Fielder's Cornflour
2 tsp Chelsea Caster Sugar
1 ½ tsp salt
1 ¼ cups milk
1 Tbsp butter, melted

Method

Combine boiling water and cold water in a small bowl. Whisk in yeast and leave to sit for 10 minutes, until frothy.
Sift flour, cornflour, sugar and salt into a large bowl. Make a well in the centre. Whisk in milk, then yeast mixture, until smooth. Cover and leave in a warm place for 2 hours, until mixture has risen slightly and has a few bubbles on top.
Heat a large non-stick frying pan on medium. Brush two crumpet rings and the frying pan with a little melted butter. Place trumpet rings in pan.
Spoon 2 ½ tablespoons mixture into rings and cook for approximately 5 minutes, until bubbles appear and the surface is almost dry. Flip over and cook for a further minute, until crumpets are cooked through. Repeat, brushing crumpet rings and pan with more butter, until mixture is used up.

TIPS

If you don't have crumpet rings, you can use egg rings or cookie cutters instead.
To prevent the bases of the crumpets burning, make sure you don't have the pan on too high a heat.

Add your review

Tash

Not sure if I did something wrong but I didn’t get air bubbles while cooking? Help.

Treacle

These are amazing, but we found best to make and then stash in the fridge overnight or a couple of days - or freeze for a treat later - and then reheat/toast like you do the bought ones, under a grill or in a toaster: eaten fresh they are very soft and go mushy in your mouth, a day or two later they have that crumpet chew we all like and you can see the cells between the top and bottom when you take a well-buttered bite - and satisfyingly, they do look like the photos on here or the ones you can buy...

Bex

Made these for my teenage son and he's raving about them. He's extremely fussy, so that is high praise!

Dinah

These are excellent. I use silicone egg rings in the pan. I brush on some coconut oil to prevent sticking.

Rosemary Wynd

Haven't made yet but am wondering why Hot and cold water as apposed to warm ?Thank you.

EDMONDS: Good question! The combination of boiling water and cold water will create warm water, however, this method makes the temperate more consistent to you can replicate it again and again, rather than guessing that you have the same temperature as last time. Happy Baking!