Today’s recipe post is for baked gluten free crumpets | a simplified oven-cooked version of a British Victorian classic made into a muffin tin. π
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Over the years I’ve heard people complain about the lack of gluten free crumpets on theΒ market (or that existing ones aren’t that great), but I never actually see anyone talk about making their own, nor did it ever cross my mind either until now.Β And I’m honestly left wondering why because it turns out that crumpets are incredibly easy to make.
Unlike the vast majority of bread products, crumpets are traditionally pan fried and not baked. But to do so, one must not only have crumpet rings at home, but also have time on their hand toΒ cook the crumpets in small batches… because there are only so many that fit into a frying pan at one time.
Since I have none of these – well technically I do have time, but not the patience π – I decided to bake them in a muffin tin instead. And you know what, that works for me!
Besides having to letΒ the batter rise, the ingredientsΒ are very basic and the process couldn’t be simpler. And baking them just takes the simplicityΒ level up another notch. π
Another point worth noting is that crumpet recipes usually ask for bread flour. But again, I’m rebelling and using bog standard self-raising flour (Doves Farm) because that’s all I have at the moment. Plus it already has raising agents and xanthan gum added. What can I say, it makes life easier and it seems to work!
If you want to be as accurate as possible, use bread flour and fry the crumpets instead, butΒ otherwise they’re good baked too. I wasn’t sure what to expect, but the texture ended up spot on; super airy and spongy!
Okay so they look a bit different straight out of the muffin tin, but all you have to do is slice the crumpets in half to get them little holes. π
Some may say “well if it’s baked and you have to split it in half, doesn’t that make it more of an English muffin?”. But texture wise they’re really like crumpets and not English muffins, which have more of a bread feel in my experience.
What do you think? Let me know in the comments!
(Edit: I would recommend eating these baked gluten free crumpets fresh out of he oven. Although they were still good the next day, the texture wasn’t the same. Less spongy and more bread like.Β Like a lot of homemade bread products, especially gluten free, they tend to dry out much quicker than their shop bought version.)
Baked gluten free crumpets recipe:
Preparation time: 5 minutes
Rising time: 1 hour +
Cooking time:Β 15-20 mins
Cooking temperature: 180C
Yields:Β 16 mini crumpets
Calories (per crumpet): 55
Ingredients
- 200g gluten free self-raising flour blend (I used Doves Farm)
- 1 tsp dried active yeast (I used Allinson)
- 1 tsp caster sugar
- 1/2 tsp salt
- 1/4 tsp baking powder
- 250ml milk
- Cooking oil or low calorie non-stick cooking spray (I use Fry Light olive oil spray)
Note: Doves Farm self-raising flour already contains raising agents and xanthan gum (although I personally like to add just a little bit more baking powder). But if you’re using plain flour instead of self-raising, make the following changes below:
- 1 tsp baking powder
- 1 tsp xanthan gum
Directions
- Sieve the flour, sugar, baking powder and salt into a mixing bowl and add the yeast.
- Warm up the milk in the microwave, in 10 seconds increments, until lukewarm.
- Slowly pour the milk into the dry ingredients and whisk until you reach a smooth batter.
- Cover the bowl with cling film and let it sit in a warm place for at least 1 hour. This allows the yeast to act and for the batter to rise. I personally turn on the oven to about 100C and place the bowl on the opened door.
- Once the batter has risen and is looking all bubbly, grease the muffin tray with non-stick cooking oil spray (or method of your choice) and gently pour the batter into the muffin cups using a ladle.Β
- Turn the oven temperature up to 180C, give it time to pre-heat and then bake the crumpets on the middle shelf for about 15 minutes. At this point, flip them upside down and bake for another 5 minutes.
- Let them cool down a bit and slice in half; resulting in 16 mini baked gluten free crumpets.
- Eat right away, preferably. Next day texture is a lot less spongy and more bread-like. Or storeΒ leftoversΒ in an air tight container and re-heat in the microwave before eating.
Enjoy!
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Nutritional Info (per crumpet):
Carbs: 11g
Fat: 0.7g
Proteins: 1.4g
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These are absolutely amazing, first time in 2 years I have something resembling a crumpet. Thank you.
Thanks, glad you like them! I’m hoping to make proper pan fried ones soon. π
Can these be frozen?
I’ve never tried freezing them so I’m not sure how good they’d be once defrosted, sorry. I’ll have to give it a try next time I make them!
Can this recipe be made vegan by replacing the milk with almond milk?