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Crumpets-gluten Free

Roberta Spencer Breads and Rolls

Ingredients

  • 1 1/2 cups gluten free flour mix
  • 1 1/2 teaspooons baking powder
  • 1 teaspoon xanthan gum
  • 1/2 teaspoon gum
  • 1 1/2 tablespoons sugar - divided
  • 1 cup lukewarm water
  • 1 tablespoon dry yeast granules
  • 1 egg - room temperature
  • 1 teaspoon dough enhancer - or 1/2 teaspoon vinegar
  • 3 tablespoons margarine or butter - melted

Directions

  1. Mix together the flour, baking powder, xanthan gum, salt, and egg replacer ( if used ).
  2. Set aside.
  3. Add 1 teaspoon or the sugar to the water and stir in the yeast.
  4. Set aside.
  5. Grease 6 English muffin rings and place them on a greased baking sheet.

I use small Corning ware dishes for these.

  1. In a mixing bowl, blend together, using a mixer at low speed, the remaining sugar, egg, margarine, dough enhancer, and yeast water.
  2. Beat in half the flour mixture.
  3. With a spoon, stir in the remaining flour and beat until smooth.
  4. Pour batter into the prepared rings or dishes.
  5. Cover and let rise in a warm place until the batter doubles, 40 – 45 minutes for regular yeast; 20 – 25 minutes for rapid rise.
  6. Preheat oven to 375°.
  7. Bake for 18 to 20 minutes until browned lightly and pulled slightly away from the rings.

Makes 6 crumpets.