Crumpets with rhubarb compote
375ml warm water
7g dry yeast
200g gluten-free plain (all-purpose) flour
75g 100% corn cornstarch
1 ½ tsp salt
2 tbsp brown sugar
4 tbsp soy milk
1 tbsp dairy-free spread
300g trimmed rhubarb, cut into 4cm lengths
1 cinnamon stick
1 tbsp finely grated orange rind
80ml orange juice
55g caster (superfine) sugar
Combine 60ml water and all the yeast in a small bowl. Cover; stand in a warm place for 10 minutes or until mixture is frothy.
Sift flours into a medium bowl; stir in salt and sugar. Make a well in the centre; gradually whisk in the milk and the remaining water until combined. Add the yeast mixture; whisk until smooth. Cover; stand in a warm place for 30 minutes or until mixture has risen slightly.
Melt dairy-free spread.
Heat a large heavy-based frying pan over low heat. Brush a little of the melted spread over base of pan and around the insides of four egg rings; place rings in pan.
Pour 2 tablespoons of batter into each ring; cook, uncovered, until bubbles appear and the surface is a little dry. Using egg slide, turn rings; cook for 1 minute or until crumpets are cooked through. Remove from pan; cover to keep warm. Repeat to make 16 crumpets in total, brushing pan and rings with melted spread between each batch.
Meanwhile, to make rhubarb compote, combine ingredients in a medium saucepan over medium heat; simmer, covered, for 5 minutes or until rhubarb is tender.
Serve crumpets immediately, topped with compote.