Gluten Free Crumpets

125 ml (½ cup) rice flour
5 ml (1 t) xanthan gum (available at most leading supermarkets and chemists)
30 ml (2 T) Huletts Castor Sugar
8 ml (1½ t) baking powder
3 ml (½ t) salt
150 ml buttermilk
125 ml (½ cup) full cream milk
2 extra-large eggs, separated
3 ml (½ t) vanilla extract or 5ml (1 t) vanilla essence
10 ml (2 t) oil
Huletts Maple Syrup and fresh berries to serve
  1. Sift the flour, xanthan gum, Huletts Castor Sugar, baking powder, and salt together.
  2. Mix the buttermilk, milk, egg yolks and vanilla together.
  3. Add the buttermilk mixture to the flour and beat well.
  4. In a clean bowl, and using an electric beater beat the egg whites until soft peak stage, do not overbeat.
  5. Gently fold the egg whites into the flour and milk mixture.
  6. Heat oil in a heavy based frying pan over medium heat. Spoon heaped tablespoonsful of batter into pan leaving space between. Reduce the heat, turn over and cook until golden brown.
  7. Serve warm, drizzled with Huletts Maple Syrup and decorate with fresh berries.