Christine from New Zealand wrote to say, “I haven’t had a Crumpet for years and wondered if you had a recipe for gluten free crumpets?”

She piqued my interest as I had never had one.  So I did a bit of research.  Crumpets are made with a rather thin yeast batter and are cooked on a bake stone or griddle in crumpet or English muffin rings.  The distinguishing feature of real crumpets is their pliable texture and the characteristic holes into which butter deliciously melts and oozes.

After reading a mainstream formula, I developed this recipe makeover.  These crumpets are soft,  light in texture and quite tasty.  You will not be disappointed.  Add your favorite jam or slather with butter.  I like both.  If you are not able to get one of the all-purpose flour blends I mentioned here, you can use any flour blend you have available.

Crumpets  by Beth Hillson 
This recipe makes 8 to 10 crumpets.

1 ½ cups all-purpose gluten-free flour blend such as Gluten-Free Pantry All-Purpose Flour or King Arthur Multi-Purpose Flour
½ cup sorghum flour
2 ¼ teaspoons dry active yeast
1 teaspoon of sugar
½ teaspoon cream of tartar
¾ cup warm milk  (about 110 degrees)
½ cup warm water (about 110 degrees)
1 ½ teaspoon baking powder
1 teaspoon baking soda
1 tablespoon melted butter

TIP:  If using a blend that does not contain gum and salt, add 1 teaspoon xanthan gum and ½ teaspoon salt.

1) Combine flours, yeast, sugar, cream of tartar and blend.  Add warm milk and water and beat for 3 minutes.   Cover with plastic wrap and let stand in a warm place for about 20 minutes. The thick batter should double in size.

2) Add baking powder, baking soda and butter and beat for 1 minute or until well mixed.  Cover and let stand 10 minutes.

3) Preheat a griddle to 350 degrees.  Coat 8 to 10, 3 ½ inch English muffin rings well with vegetable spray.   Set on griddle, bake stone or large skillet (see note below).

4) Place enough mixture into the center of each ring to come halfway to the top of the ring.  Cook for 4-6 minutes over medium heat, until bubbles appear over the entire surface, and the dough appears ‘dry’.

5) Use tongs to remove the ring.  Turn the crumpet over and cook an additional 2 to 4 minutes to brown the top. Remove from the pan and cool on a baking rack. Split and enjoy.  Or, if thin enough, do not split before eating.

Notes:  Alternatively, make thinner crumpets by filling only one-third of the way up the rings.  These do not need to be cooked on the second side.  If you don’t have a griddle, heat a heavy cast iron skillet and line it with as many rings as possible.  You’ll need to make these in more than one batch.