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)
- Preheat skillet to 300 degrees F.
- 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.
- Heat water to 115 degrees F; beat into dry ingredients to make uniform batter.
- 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.
Preheat: 300 degrees F
Prep: 10 minutes
Cooking time: 16 minutes
Crumpets with strawberry-rhubarb jam and pistashio nut butter.