FAILSAFE gluten-, dairy-, egg-free crumpets

[misskatja]

Wow, my first post on the forum - here goes: by request for the lovely ladies in the FB TMX group.

Made these for my little FAILSAFEr on the weekend. They were so popular, I've already had to make a second batch.

FAILSAFE Gluten-free crumpets
Makes approx 12

Ingredients:
2tsp dried yeast
2tsp white/caster sugar
125g rice milk (can be slightly warmed in advance if you like)
125g water (can be slightly warmed in advance if you like)

1/2 cup brown rice flour
1/2 cup tapioca starch
1/2 cup potato starch
1 tsp Xanthan gum
1 tsp No-Egg egg replacer
1/2 tsp salt

extra 1/2 cup water
1/2 tsp sodium bicarb

Method:

• Place yeast, sugar, milk and water in TMX bowl. Mix on 37C for 3 minutes.
• Add flours, gum, No-Egg and salt. Mix on 3-4 until you see the gum start to do its funky Xanthan thing. I wasn't paying close attention to the timing on this one but think it was around 45 secs to 1 min.
• Set aside in a warm place for about an hour, or until the mixture has doubled in size. At this point I scraped mine into a Pyrex bowl and covered it with GladWrap as I needed TMX for other things, but there's no reason you can't continue in the TMX
• Mix bicarb in extra water, add to doubled yeast mixture, whisk and watch the texture change. Allow to stand 15 mins to 30 mins.
• Take your favourite pancake pan, oil it and warm it over a nice strong heat. Once hot, turn the heat down. Oil your egg rings and stand them in the pan for a minute to heat up also. Don't make my initial mistake and start with cold egg rings!
• Fill your egg rings halfway. I found this easiest to do with my trusty Pancake Pen. Allow to cook until the edges of the crumpet are dry-ish looking, then remove the egg ring. Cook until they've been in the pan about 5 minutes, but be guided by how they look underneath as well. Flip and cook them for about a minute on the other side.
• Pop them onto a cake rake to cool a little. Oil your pan and egg rings for the next batch and repeat until you're out of mixture.
• Serve with Nuttelex and golden syrup or your favourite crumpet topping.

These freeze quite well and toast up fine the next day. I haven't tried them in the freezer for any longer than that because they were all eaten!

I'd love to hear suggestions for improving this recipe: it's my first go converting anything to gluten-free for TMX.

Cheers,
Kate

[judydawn]

Thanks for your first recipe Kate.  Recipes like this must be special for kids with allergies.

[misskatja]

Thanks I feel a bit sheepish that it has taken me a year to pluck up the courage to post a recipe here!

[judydawn]

Yes I noticed you've been a member for a while - oh well you are well and truly into it now, 2 tonight already.

[mrsbeemer]

You are a gem. Thank you !!