Crumpets

Posted by on Jun 5, 2012 in Breakfast, featured, Recipes, Vegetarian | 10 comments

Crumpets

This weekend has seen much celebration in London marking Queen Elizabeth’s Diamond Jubilee.  There was quite a line-up of entertainers at Buckingham Palace for the Jubilee concert, including Australia’s own Kylie, Rolf Harris, Gurrumul, and many others from all over the Commonwealth.

British cuisine offers many delicious dishes and I decided to give one of my favourites a low FODMAP makeover…CRUMPETS.

 

Often eaten for breakfast or as a tea-time treat, crumpets are made with a yeasted batter that is cooked in a lightly greased pan on the stove.  The addition of bicarbonate of soda (baking soda) helps to create the characteristic air bubbles.

 

 

Specialty crumpet rings are available but I found these nifty egg rings did the job perfectly.

Non-stick egg rings with handles

The crumpets cook slowly over a low heat until the bottoms are a deep golden and the tops are set.  The rings are removed and the crumpets are flipped over to cook the top until lightly golden.  I like to pop them into a toaster before serving with a little butter and jam.  If you have any left I suggest you store them in the fridge in an airtight container or freeze for later.

 

 

Crumpets

makes 12

2/3 cup (160ml) lukewarm milk, lactose free if required
¾ cup (180ml) lukewarm water
2 teaspoons instant yeast
2 teaspoons caster sugar
1 cup brown rice flour
1/3 cup corn flour
2 tablespoons tapioca starch
½ teaspoon xanthan or guar gum (optional)
generous pinch of salt
½ cup water, extra
½ teasoon bicarbonate of soda
1 teaspoon of butter or alternative spread, or oil

 

Combine milk, water, yeast and sugar and set aside for 10 minutes until frothy.

Sift together the rice flour, corn flour, tapioca, xanthan and salt.  Make a well in the centre, pour in the yeast mixture, and stir until you have a very thick batter.  Cover with plastic wrap and set aside in a warm place for 1 hour to rise.

Combine the extra water and bicarbonate of soda and mix into the batter; it should now be thick but runny.  Cover and set aside for 30 minutes.

Heat a fry pan over medium-low heat.  Grease the pan and egg rings lightly with butter.  Place the rings in the pan and spoon enough batter into each ring to come about two-thirds up the side of the rings.  Cook for 8 minutes until golden underneath and set on top.  You can help any bubbles burst on the surface by poking with a toothpick or skewer.  Remove the rings and turn the crumpets over to cook for a further minute.  Remove to a wire rack while you cook the remaining batter, regreasing the rings for each batch.

Serve toasted with your choice of spreads.

 

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10 Comments

  1. Hello,

    I am able to bake with spelt without my stomach hurting. Do you think I could try this recipe with spelt?

    Thanks,

    Sara

    • Absolutely! I love baking with spelt too. Just substitute 1 1/2 cups spelt flour for the rice, corn, tapioca and xanthan. You may have to play around with the liquids; spelt often requires a little less liquid. The main thing is to end up with a thick but pourable batter so that it doesn’t leak out from underneath the rings. Let me know how you go :)

  2. Yum!!
    This one will be going straight to the kitchen for thorough testing!
    Thank you!

  3. Now I am confused…I read that brown rice is NOT low FODMAP friendly…yet you use brown rice flour….

    • Hi Jackie, there are so many places I have read that brown rice is high in FODMAPs. I have checked this with Dr Jaci Barrett of Monash University and Diet Solutions. Jaci has confirmed that brown rice and brown rice flour is okay to include in a low FOMDAP diet. She would love to know why people think otherwise…any ideas?
      Cheers, Nat

  4. I’m looking forward to trying your crumpet recipe. I do not know what caster sugar is….different from table sugar? Also, is it possible to bake these in muffin tins in the oven? Just wondering.

    • Hi Karen,
      caster sugar is the same as table sugar. It just has a finer grain and dissolves more easily.
      You could try baking the batter in a well-greased muffin tray. I’m sure it would cook ok but not sure if it would be quite the same as a crumpet.
      Let me know how you go :)
      Nat

  5. I read that brown rice has a high fructose content in the husks that remain on rice to make it “brown rice”.
    I have avoided until now – might give it a go!

    Cheers Shanyn

  6. Love the idea and I have made home made crumpets (full of wheat) before, however for breakfast these do take some time 2 hours? Can any stage of the process be prepared the night before and finished off in the morning?

    • Hi Jen, I must admit when I have made crumpets I have usually done them on a weekend and had them ready in time for morning tea. The rest have gone inot the fridge and eaten for reakfast the day or two following.
      I would think you could prepare the batter and let it have the first rise in the fridge overnight. Mix the bicarbonate soda with warm water and do the second rise in a warm place in the morning. I haven’t tried this but many yeast products do well with a slow rise in the fridge.
      I would love to hear how you go if you do try it.
      Cheers, Nat

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