Ingredients: starch (corn, potato), flour (corn, millet), thickener: xanthan gum, guar gum.
Suitable for people with gluten intolerance.
Nutritional value per 100 g of the product:
The calorific value of the product: 1460 kJ/ 341 kcal
of which saturated fatty acids: <0.1g
of which sugar: 0.2g
Fiber: 1.1 g
Egg white: 1.1 g
- Mixture for Crumpets (300g)
- 450 ml milk
- 11 g fresh yeast or 1.5 teaspoons instant dry yeast (approx. 5.5 g)
- 1.5 teaspoons Bezgluten baking powder (about 5g)
- 1.5 teaspoons of sugar (about 9 g)
- half a teaspoon of salt (1.5 g)
- frying oil
You will also need rings - molds for frying pancakes with a diameter of 8-9 cm.
Heat milk to approx. 36-38 ⁰C, dissolve fresh yeast in it.
Place the crumpets mix, salt, baking powder, and sugar in a bowl and stir. If using dry yeast, add it to the mixture.
Gradually pour the lukewarm milk into the dry ingredients while blending at the mixer's lowest speed.
Leave the mixed dough in a warm place for at least 90 minutes until the dough has risen.
After the dough has risen, grease the pans and rings with oil. Pour the batter into the heated rings (up to ¾ of their height). Fry in a medium-high skillet until golden brown on the bottom and lightly "cut" on top, about 7-8 minutes.
After the bottom is fried, flip the crumpets and fry for a while (1-2 minutes).
They taste best warm with butter or jam.
Net Weight: 110g
Storage: cool and dry