This recipe is really easy to make and is gluten-free, low FODMAP and low lactose. These are really nice to enjoy toasted with a little free from spread (and jam if you wish) on a cold winters day after a long walk in the countryside! It was really cold outside when the pictures below were taken but the benefit of being outdoors is the atmospheric sky and moss-covered surfaces – showing that winter is really here!
300 g Gluten free self-raising flour
1 teaspoon of dried yeast
3/4 pint of lactose free milk
Salt + pepper
Remove the eggs from the fridge and leave to warm to room temperature. Heat the milk till luke warm (body temperature.) Weigh out the flour and add the eggs, milk, yeast salt and pepper. Mix well and leave somewhere warm for the yeast to begin to rise, heat a frying pan and using spray oil to fry and using a cooking ring sprayed with oil place this in the pan and fill the ring with 1 cm depth of batter, you should see small bubbles forming on the surface of the crumpet. Lift up the cooking ring turn the crumpet over and cook through. If you are avoiding yeast then try a little more baking powder in the batter instead.