Wheat-Free Crumpets

• 3/4 cup GF flour mix (1/2 cup rice, 2 tbsp + 2 tsp potato, 1 tbsp + 1 tsp tapioca)
• 3/4 cup bean flour mix (1/4 cup bean, 1/4 cup cornstarch, 1/4 cup tapioca)
• 1 tsp xanthan gum
• 1 1/2 tsp baking powder
• 1/2 tsp salt
• 3 tbsp vegetable oil
• 1 egg
• 1/2 tsp vinegar
• 2 tbsp brown sugar
• 1 cup warm water
• 1 tbsp sugar
• 2 1/4 tsp dry yeast (1 packet)

1. Butter a cookie sheet and 6 English muffin rings.
2. Add 1 tbsp sugar and yeast to warm water.
3. In a small bowl, whisk together 2 flour mixes, xanthan gum, baking powder, and salt. Set aside.
4. In a large bowl, whisk together oil, egg, vinegar, and 1 tbsp sugar. Add the yeast water. Whisk. Add the dry mixture; whisk until smooth.
5. Pour into rings sitting on cookie sheet. Cover and let rise until batter doubles (about 1 hour).
6. Preheat oven to 375u0b0. Bake 18-20 min until browned slightly and pulled from rings. Let sit on sheet on cooking rack for a few minutes, then take out of rings and let cool.

flour, bean flour, xanthan, baking powder, salt, vegetable oil, egg, vinegar, brown sugar, water, sugar, ubc

Taken from www.epicurious.com/recipes/member/views/wheat-free-crumpets-50024670 (may not work)