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Warm milk until tepid, add the yeast and sugar, stir and put in a warm place for 15 mins until frothy.
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Mix flour, xanthan gum and bicarb together in a bowl, make a well in middle and pour in yeast and milk, mix with a bell whisk. The mix should be double cream consistency, add tepid water until it reaches this consistency, we found about 100ml was needed but you may need more or less.
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Cover with cling film and leave to proove for 45 mins in a warm place until you get little holes on the top and it's puffed up.
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Put a little oil in a frying pan and grease 4 crumpet rings, heat the pan on a low/medium heat.
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Add 1/4 of the mix to each ring, fry for 5 mins then flip over and fry the top of 1 minute.
Gluten Free Crumpets
Back to all recipes.Crumpets, perfect for a snack or breakfast, simply an unsweetened griddled batter. Our recipe is gluten free, dairy free and vegan. They do take a bit of patience to master but once you have them you won't be able to stop making them! They are also freezable so why not do more mix so you always have some on hand.
This recipe is...
- Preparation Time: 1 Hour 10 Mins
- Cooking Time: 6 Mins
- This recipe makes 4 crumpets
Ingredients
125ml rice milk (or other dairy free milk)
5g dried yeast
1/4tsp sugar
150g gluten free bread flour
1/4tsp xanthan gum
1/4tsp bicarbonate of soda
100ml tepid water
Method
Nutritional Information (Per crumpet)
Cals
Calories
146
Carbs
33g
Fibre
0g
Fat
1g
Sugar
2g
Protein
2g
Alison Peters has been Coeliac since June 2014 and launched Coeliac Sanctuary in August of that year, and since then has aimed to provide a one stop shop for Coeliacs, from blogs, to recipes, eating out guide and online shop.
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