Gluten-Free Sourdough Discard Crumpets

Do you already have a gf starter, and want something to use your sourdough discard?

Or are you looking for a super easy breakfast idea? I am new to crumpets, but became quickly obsessed (I’ve made these SOOO many times this week…). They’re so quick & easy to stir together with your sourdough discard, and taste like a cross between an English muffin and a pancake. I love these topped with an easy raspberry chia jam that comes together in the same time it takes to make your crumpets.

PS. I also learned you don’t slice crumpets like you do an English muffin. You top them like a pancake.

Crumpets:

• 1-1 1/4 cup active gluten-free sourdough discard*

• 1 tsp sweetener of choice

• 1 tsp baking powder

• 1/2 tsp sea salt

Instructions:

1. Preheat a heavy griddle or frying pan over medium low heat (at home I like using setting 3 of 9 on our stove, with a cast iron griddle that covers two heat elements

2. Combine ingredients in a mixing bowl (I just stir it together)

3. Lightly grease your cooking surface and 4-5 4” pastry rings with cooking spray (if you don’t have rings, you can use cookie cutters!! Just make sure you generously grease all the nooks & crannies)

4. Place pastry rings on your cooking surface (if they don’t all fit, you can do this in batches)

5. Add about 1/4 cup of batter to each ring (mine makes 5 if I’ve used 1 1/4 cups of starter & I scrape the bowl really well)

6. Let cook about 5-7 minutes on the first side until the edges & bubbles set (like a pancake) and the shine goes away. Carefully remove the rings (I use tongs), then flip and cook second side 4-6 more minutes.

7. Transfer to a cooling rack, and let cool for a few minutes

8. Dig in & enjoy warm!! I love these topped with a quick homemade chia jam (recipe below)

NOTES:

• Use fresh discard that is still bubbly (not old discard from your fridge)

• I use 100% hydration brown rice gf sourdough starter - if yours is lower hydration you may need to add some water to your batter to get a thick pancake consistency

Easy Chia Jam

• 270g (about 2 cups) frozen raspberries

• 1/4 cup maple syrup

• 2 tbsp chia seeds

• 1 tsp fresh lemon juice

Instructions:

1. Combine rasperbries and maple syrup in a medium saucepan

2. Cook over medium low heat until berries have thawed, released juices and broken down (2-3 minutes)

3. Remove from heat and stir in chia seeds & lemon juice

4. Let cool, then transfer to air tight container & store in fridge for up to a week

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