Updated: Feb 14
My version of the Life-Changing Gluten-Free Sourdough Crumpet recipe from Grown & Gathered by Matt & Lentil.
I have been making and relishing these crumpets since 2017 when I first found the recipe in Matt & Lentils's great book Grown & Gathered. I don't use crumpet rings, as Matt and Lentil suggest, as they made the process too long & fiddly for me. I use our good quality non-stick Le Creuset pan and free-pour the crumpets using my dosa ladle, which I collected on my first trip to India in 1995.
"So good, so easy, and fun – need we say more? These are free of all the 'things' and super good for you, using a long-ferment sourdough method." – Matt & Lentil, from Grown & Gathered.
The crumpets should turn out soft and fluffy inside and crispy on the outside. My favourite topping is my Homemade Chocolate Hazelnut Spread with fresh seasonal strawberries, pomegranate and/or cherries. I make up a batch of these crumpets and keep them in the fridge, ready to pop into the toaster for an easy and delicious breakfast or lunch.
My chocolate hazelnut spread recipe can be found in my book - Wonder Full Women. Attune & Bloom. Eat, Move & Meditate with the Seasons. - and also in my earlier blog post titled The Magic & Healing Powers of Chocolate... https://www.freyabennettoverstall.com/post/the-magic-healing-power-of-chocolate.
Life-Changing Gluten-Free Sourdough Crumpet Recipe
40-50 g gluten-free sourdough culture*
400 ml unchlorinated water (it needs to be unchlorinated for the fermentation to work)
125g buckwheat flour
125g white rice flour
1 Tblsp raw/unrefined sugar
pinch of salt
40g mild extra virgin olive oil (I use Cobram Estate)
1/2 tsp bicarbonate of soda
gluten-free sourdough culture* (see photos 1 & 2 below)
dosa ladle or large spoon (see photo 4 below)
good quality nonstick pan (see photo 4 below)
an easy-to-wash blanket, I use a low-cost fleece blanket from IKEA.
You need to prepare and ferment the crumpet mixture a day ahead. In a large glass bowl combine the buckwheat and white rice flour, sugar, and a pinch of salt. Add the water and sourdough culture then gently whisk the ingredients together. Add oil to the mixture and whisk until smooth.
Cover the bowl with a large plate and place it in a warm place for 24 hours. I wrap the bowl up in a fleece blanket to help keep it warm. The mixture is ready when you can see it has risen and bubbles have formed (see photo 3 above).
Once the mixture is ready, dissolve the bicarb of soda in a little warm water and add it in. Use your dosa ladle or large spoon to mix lightly. Lots of bubbles will appear on the top (see photo 5 above).
Heat your non-stick frypan to medium-high heat. I have our induction hob set at 7. If your pan isn't hot enough the crumpets become doughy and bubbles won't form, and if the pan is too hot the same can happen.
Carefully ladle the crumpet mixture into the pan. I use one spoonful of mixture per crumpet and fit 4 crumpets at a time on our non-stick pan. Once the bubbles have formed and the mix has cooked through flip them over to lightly brown the top for just 30 seconds or less. Remove and let cool on a plate lined with paper towel or a napkin. Serve warm toasted with your choice of sweet or savoury topping. You can store the crumpets in an airtight container for up to 10 days in the fridge or you can freeze them.
You are welcome to leave comments below and share your own experience in preparing this recipe. What is your favourite topping?
Good luck with your Life-Changing Gluten-Free Sourdough Crumpet recipe.
* Please let me know if you would like details on how to make your own gluten-free sourdough culture.