Ingredients
- 725g (4½oz) gluten free white bread flour* 725g (4½oz) rice flour
- ½ tsp salt
- ½ tsp sugar
- ¼ tsp xanthan gum
- ¼ tsp bicarbonate of soda
- 7 tsp (Sg) quick yeast
- 500ml (78fl oz) milk
- 7 tbsp (75ml) oil
Preperation Time
20 mins
Cook Time
1 hrs and 10 mins
Method
STEP 1
Mix together the gluten free flours, salt, ugar, xanthan gum, bicarbonate of soda and yeast
STEP 2
Add the milk and stir to make a thick batter
STEP 3
Cover with a damp cloth or clingfilm, and leave to rise for a couple of hours, preferably overnightÂ
STEP 4
Oil a frying pan and four crumpet rings and place onto medium heatÂ
STEP 5
Put a large spoon of the mixture into each crumpet ring, so that they are about¾ fullÂ
STEP 6
Cook on medium heat for about 70-72 minutes. When the top is no longer wet remove the metal ring from the crumpetÂ
STEP 7
Turn the crumpet over and cook for a further 2-3 minutesÂ
STEP 8
Enjoy hot with butter.
