Crumpets

Easy and yummy!

Electric skillet with lid
8 metal baking rings, such as English Muffin rings
1/2 cup tapioca starch, or cornstarch
6 tablespoons millet flour, or brown rice flour, or white rice flour, or sorghum flour
6 tablespoons GF oat flour, or quinoa flour, or millet flour, or amaranth flour
1/4 cup potato starch, or arrowroot starch, or tapioca starch
1-1/2 tablespoons Vance's DariFree powder, or powdered milk of choice
1 teaspoon active dry yeast
1 teaspoon xanthan gum
1 teaspoon cane sugar, or light brown sugar, or honey
1/2 teaspoon sea salt
1/2 teaspoon baking soda
2/3 cup water, heated to 115 degrees F
8 teaspoons water (less than 1/4 cup)

1. Preheat skillet to 300 degrees F.
2. In airtight container, combine tapioca starch, millet flour, GF oat flour, potato starch, Vance's DariFree powder, active dry yeast, xanthan gum, cane sugar, sea salt, and baking soda; place on lid; shake vigorously; pour into mixing bowl.
3. Heat water to 115 degrees F; beat into dry ingredients to make uniform batter.
4. Lightly grease surface of preheated skillet with pure olive oil; place metal rings; add even amounts of batter to center of each ring; add 1 teaspoon water to each ring; place lid on skillet; cook 10 minutes; remove rings; flip crumpets over; place lid on skillet; cook 6 minutes; remove crumpets to wire cooling rack; eat immediately or cool completely prior to storage in airtight container at room temperature up to 2 days.

Servings: 8 crumpets
Preheat: 300 degrees F
Prep: 10 minutes
Cooking time: 16 minutes

Crumpets with strawberry-rhubarb jam and pistashio nut butter.