Crumpets

Ingredients:

350g (12oz) Juvela gluten free mix

1 sachet easy blend yeast (supplied with mix)

½ tsp salt

½ tsp bicarbonate of soda

200ml (8floz) tepid milk

250ml (10floz) tepid water

How to Make:

Place in a large bowl the Juvela Gluten free mix, yeast, salt and bicarbonate of soda and mix together. Combine the water and milk and pour into the dry ingredients. Mix thoroughly for 4-5 minutes to form a thick batter. Cover and leave in a warm place for 1 hour.

Place a large non stick frying pan on a high heat, then pour a drop of oil into the pan and carefully rub round the surface with kitchen roll. Grease inside crumpet rings or metal scone cutters and place in the pan to heat through. Pour batter ½ inch in depth into each ring. Reduce the heat and cook for 5-7 minutes until the surface of the crumpet appears dry and holey. When set, remove the ring and flip the crumpet over. Cook for 1 minute to colour the top. Remove from pan and allow to cool on rack or serve immediately. Makes 20-24