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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