Gluten Free Crumpets Recipe
Fluffy homemade gluten free crumpets recipe with dairy-free and low FODMAP options. Easy yeasted breakfast ready in 2 hours!
You know what I missed most when I first went gluten-free? Those beautiful, holey crumpets dripping with butter on lazy Sunday mornings. I tried store-bought versions, but they just didn’t have that signature texture—crispy edges with a spongy center full of perfect little pockets.
Well, I’m thrilled to share this gluten free crumpets recipe that actually works! After several kitchen experiments (and a few flat disasters), I’ve cracked the code for creating those iconic air bubbles without traditional wheat flour. Whether you’re dealing with celiac disease, gluten sensitivity, or multiple food allergies, these beauties are totally achievable.
This allergy-friendly pancake recipe is incredibly versatile too. Need dairy-free? No problem. Following a low FODMAP diet? I’ve got you covered with simple swaps that won’t compromise that authentic crumpet texture we’re all craving.
Table of Contents
Ingredients
| Ingredient | Amount | Notes |
|---|---|---|
| Milk (dairy-free/vegan if needed) | 400 ml | Almond, oat, or lactose-free work beautifully |
| Caster sugar | 1.5 tsp | Feeds the yeast for that lovely rise |
| Dry active yeast (gluten-free) | 1 tbsp | Always check your yeast is certified GF |
| Gluten-free self-raising flour | 300 g | Quality matters here—use a good blend |
| Salt | 1/2 tsp | Enhances flavor and controls yeast |
| Bicarbonate of soda | 1/2 tsp | Creates extra bubbles and lift |
Instructions
Step 1: Pour your milk into a glass jug and gently warm it to around 43°C (109°F)—this is just slightly warm to the touch, not hot. I always use my cooking thermometer because temperature really matters when working with yeast; too hot and you’ll kill it, too cold and it won’t activate properly.
Step 2: Add the caster sugar and yeast to your warm milk, give it a gentle stir, and then walk away for about 10 minutes. You’re looking for a light frothy layer on top that tells you your yeast is alive and happy—this is the foundation of great gluten free crumpets.
Step 3: In a separate mixing bowl, combine your gluten-free self-raising flour, bicarbonate of soda, and salt. Pour in your frothy milk mixture and whisk everything together for a couple of minutes until you have a smooth, thick batter—think consistency somewhere between pancake batter and cake batter.
Step 4: Cover your bowl with a clean tea towel and let it prove in a warm spot for 90 minutes minimum. My oven has a proving setting which is perfect, but a warm kitchen counter works too. Make sure your bowl is large enough because this gluten free crumpets recipe will rise beautifully, and you’ll see lovely air bubbles forming on the surface.
Step 5: After proving, check your batter consistency—if it’s thickened too much, add a tablespoon or two of warm water to loosen it slightly. The batter should pour slowly but smoothly.
Step 6: Heat a frying pan over medium heat with a little oil, then place your egg rings or metal biscuit cutters in the pan to heat up too. This helps the crumpets cook evenly and creates those classic tall edges.
Step 7: Once your pan is properly heated (medium heat is key—too hot and they’ll burn before cooking through), carefully spoon 2.5 tablespoons of batter into each ring. Let them cook undisturbed for about 5 minutes while those magical air bubbles start appearing on the surface like tiny volcanoes.
Step 8: Using tongs, carefully lift off the hot rings, then confidently flip each crumpet to cook the other side for just 1-2 minutes. The top should be mostly dry when you flip, so there’s no messy splattering—just a beautiful golden finish on both sides.
Step 9: Remove your finished crumpets from the pan and repeat with the remaining batter. Stack them on a plate as you go, and resist the urge to eat them all immediately (though I won’t judge if you do).
Step 10: Serve these beauties hot from the pan, or pop them in the toaster to reheat later. Slather with butter, jam, golden syrup, honey, cheese, or whatever makes your heart sing—then settle in with a proper cuppa and enjoy every buttery bite.
Substitutions
Milk alternatives: Any plant-based milk works wonderfully in this allergy-friendly pancake recipe. Almond milk creates a slightly nuttier flavor, oat milk adds creaminess, and soy milk gives the richest texture similar to dairy milk.
Low FODMAP option: Use lactose-free milk or a certified low FODMAP plant milk like almond or rice milk. Reduce the amount to 350ml and use a low FODMAP certified gluten-free flour blend for best results.
Sugar substitute: If you need to avoid cane sugar, coconut sugar or maple syrup work fine for feeding the yeast. Just remember that yeast needs some form of sugar to activate properly, so don’t skip this ingredient entirely.
Flour blend: I’ve had success with several gluten-free self-raising blends, but brands containing xanthan gum tend to create better structure. If your flour doesn’t include it, add 1/2 teaspoon to help bind everything together.
Troubleshooting Tips
No air bubbles appearing? This usually means your yeast wasn’t activated properly or your batter was too thick. Make sure your milk temperature is right (use a thermometer if you’re unsure), and check your yeast expiration date—old yeast won’t give you those signature holes.
Crumpets too dense? The proving time is crucial for light, airy gluten free crumpets. Don’t rush this step—give the batter the full 90 minutes in a properly warm environment. Cold kitchens need a little extra help, like placing the bowl near (not on) a warm stovetop.
Sticking to the rings? Make sure you oil both your pan and the inside of your rings generously before each batch. The rings should lift away easily after cooking; if they’re sticking, you need more oil or slightly lower heat.
Burning on the outside but raw inside? Your heat is too high. Crumpets need gentle, medium heat to cook all the way through—they should take a full 5 minutes on the first side to develop properly.
Storage & Meal Prep
These gluten free crumpets store brilliantly in an airtight container at room temperature for 2-3 days, making them perfect for easy breakfast meal prep. Just pop them in the toaster when you’re ready to enjoy that fresh-from-the-pan warmth again.
For longer storage, freeze them in a single layer on a baking sheet first, then transfer to a freezer bag once solid. They’ll keep beautifully for up to 3 months, and you can toast them straight from frozen—no thawing needed.
Serving Suggestions
Man, oh man, the topping possibilities are endless! Classic butter and jam is always a winner, but I’m also obsessed with cream cheese and smoked salmon for a fancy brunch vibe. For the kids, try peanut butter and sliced banana or a drizzle of honey.
These also make an incredible base for eggs Benedict—just toast them well, top with poached eggs and hollandaise, and you’ve got a show-stopping weekend breakfast. Check out our complete collection of gluten-free breakfast ideas for more family-friendly morning inspiration.
Variations
Savory herb crumpets: Add 1 tablespoon of mixed dried herbs (like rosemary, thyme, and oregano) to your batter before proving. These are absolutely divine topped with melted cheese or served alongside our hearty white bean turkey chili for a cozy dinner.
Sweet cinnamon version: Mix 1 teaspoon of cinnamon into your dry ingredients for a subtly sweet morning treat. Serve these with maple syrup and fresh berries for a breakfast that feels like a special occasion—perfect for holiday mornings or lazy weekends.
Kid-friendly mini crumpets: Use smaller rings (about 2 inches) and reduce cooking time to 3-4 minutes per side. Little ones love these bite-sized versions, and they’re easier for small hands to manage—plus they make great lunchbox additions.
Dairy-free and vegan: Simply use your favorite plant-based milk and skip the butter topping in favor of dairy-free spreads or nut butters. The texture and flavor remain just as delicious, and no one will know they’re completely plant-based.
Gluten Free Crumpets Recipe FAQs
Can I make this gluten free crumpets recipe without a proving drawer?
Absolutely! Just place your covered bowl in the warmest spot in your kitchen—near a sunny window, on top of the fridge, or even in your oven with just the light on. The batter needs warmth to rise properly, but it doesn’t require professional equipment.
What’s the best gluten-free flour for crumpets?
I’ve found that quality pre-mixed self-raising blends with xanthan gum work best for this allergy-friendly pancake recipe. Brands like Bob’s Red Mill or King Arthur Measure for Measure create excellent texture and those coveted air pockets we all want.
How do I know when my crumpets are done cooking?
Look for small air bubbles covering the entire surface, and the top should appear mostly dry rather than wet and glossy. When you flip them, the underside should be golden brown with a slightly crispy texture—usually about 5 minutes on the first side does the trick.
Can I make the batter ahead of time?
It’s best to cook these within a few hours of making the batter for optimal rise and texture. However, you can prepare the batter the night before and refrigerate it—just bring it back to room temperature and give it a gentle stir before cooking.
Why aren’t my gluten free crumpets getting holes?
The holes come from the yeast creating carbon dioxide bubbles during proving and cooking. Make sure your yeast is fresh, your milk temperature is correct (around 43°C), and you’re giving adequate proving time in a warm environment for the best results.
Why This Recipe Works
According to trusted gluten-free baking science, the combination of yeast and bicarbonate of soda creates the dual-action rise needed for proper crumpet holes. The extended proving time allows gluten-free flour to fully hydrate, which is essential since these flours absorb liquid differently than wheat flour.
The milk temperature is particularly critical in this gluten free crumpets recipe—research on yeast activation and baking confirms that 40-45°C is the sweet spot for yeast growth without killing the beneficial enzymes. This scientific approach combined with simple ingredients creates bakery-quality results right in your own kitchen.
Looking for more easy weeknight comfort food? Our gluten-free skillet tater tot casserole is another family favorite that proves gluten-free eating doesn’t mean sacrificing flavor or convenience.
There you have it—perfectly holey, deliciously authentic gluten free crumpets that prove going gluten-free doesn’t mean giving up your favorite breakfast treats. These beauties have become a weekend staple in my house, and I hope they bring the same cozy morning joy to your table too!
Gluten Free Crumpets Recipe (Vegan & Low FODMAP Options)
Equipment
- Glass jug
- Cooking thermometer
- Mixing bowl
- Handheld whisk
- Frying pan
- Egg rings or biscuit cutters
- Tongs
- Tea towel
Ingredients
- 400 ml milk dairy-free or vegan if needed – almond, oat, or lactose-free work well
- 1.5 tsp caster sugar
- 1 tbsp dry active yeast ensure it is gluten-free
- 300 g gluten-free self-raising flour
- ½ tsp salt
- ½ tsp bicarbonate of soda
Instructions
- Pour your milk into a glass jug and gently warm it to around 43°C (109°F)—this is just slightly warm to the touch, not hot. Use a cooking thermometer because temperature really matters when working with yeast; too hot and you’ll kill it, too cold and it won’t activate properly.
- Add the caster sugar and yeast to your warm milk, give it a gentle stir, and then walk away for about 10 minutes. You’re looking for a light frothy layer on top that tells you your yeast is alive and happy.
- In a separate mixing bowl, combine your gluten-free self-raising flour, bicarbonate of soda, and salt. Pour in your frothy milk mixture and whisk everything together for a couple of minutes until you have a smooth, thick batter—think consistency somewhere between pancake batter and cake batter.
- Cover your bowl with a clean tea towel and let it prove in a warm spot for 90 minutes minimum. Make sure your bowl is large enough because this batter will rise beautifully, and you’ll see lovely air bubbles forming on the surface.
- After proving, check your batter consistency—if it’s thickened too much, add a tablespoon or two of warm water to loosen it slightly. The batter should pour slowly but smoothly.
- Heat a frying pan over medium heat with a little oil, then place your egg rings or metal biscuit cutters in the pan to heat up too. This helps the crumpets cook evenly and creates those classic tall edges.
- Once your pan is properly heated (medium heat is key), carefully spoon 2.5 tablespoons of batter into each ring. Let them cook undisturbed for about 5 minutes while those magical air bubbles start appearing on the surface.
- Using tongs, carefully lift off the hot rings, then confidently flip each crumpet to cook the other side for just 1-2 minutes. The top should be mostly dry when you flip, so there’s no messy splattering—just a beautiful golden finish on both sides.
- Remove your finished crumpets from the pan and repeat with the remaining batter. Stack them on a plate as you go.
- Serve these beauties hot from the pan, or pop them in the toaster to reheat later. Slather with butter, jam, golden syrup, honey, cheese, or whatever makes your heart sing—then settle in with a proper cuppa and enjoy every buttery bite.
