Step 1

In a medium bowl, mix together the warm water and yeast. Let rest for 5 - 10 minutes until the yeast reactivates and becomes lightly frothy.

Step 2

Meanwhile, in a separate bowl, whisk together the flour, wheat gluten, baking powder, sugar, and salt.

Step 3

Add the wet mixture into the bowl of dry and stir with a wide spatula to bring the dough together. It should be slightly thicker than standard pancake batter. Let stand for about 15 minutes in a warm place for bubbles to emerge on the surface.

Step 4

When you're ready to cook, set a nonstick skillet over medium heat and lightly grease 2 - 3 metal ring molds at a time.

Step 5

Spoon 1/4 cup of batter into each ring, spreading it out gently to evenly fill the shape. Resist the urge to fill them to the top, since the batter will rise and become impossible to get out of the ring later.

Step 6

Cook for 1 minutes before turning the heat down to low. Let them cook slowly as bubbles begin to rise to the surface, particularly around the edges. After about 5 minutes, take a toothpick to poke open the ones you can see struggling to open up; more will appear towards the center over time. Remove the rings once the sides are set.

Step 7

After a total of about 10 minutes, the top should be set an no longer shiny. If you'd like, you can flip the crumpets to lightly brown the tops, but I like leaving them super soft for toasting later.

Step 8

Transfer to a wire rack to cool, and repeat with the remaining batter. Enjoy warm, slathered with vegan butter, jam, or peanut butter.