You can’t beat a homemade crumpet, and my version are gluten free, dairy free, vegan and only require 6 ingredients! They do take a little time and patience to make, but they are definitely worth the effort. If you do make my crumpet recipe I’d love to see, don’t forget to tag me in your photos over on social media!
Frequently asked questions:
Which yeast do you use? I used the Allison’s Easy Bake Yeast which is available in most major UK supermarkets. Alternatively, click here to purchase online.
Which dairy free milk do you use? I’ve tested this recipe with almond milk, gluten free oat milk and soy milk. All of these work however I found that gluten free oat milk (Glebe Farm) worked the best.
What do you use to form the crumpets? You can use crumpet rings to form the shape of the crumpets, alternatively if you do not have crumpet rings you could also use egg rings. Ensure that you grease them so that the batter does not stick to the edges.
-You will need to make sure you follow the timings of the recipe exactly. If you skip any of the resting time the crumpets will not rise or form any holes.
-Ensure you do not overfill your crumpet rings as doing so will mean the crumpet will not cook through and no holes will form.
-Use a thermometer to check the heat of your milk before adding the yeast, the milk will need to be around 39°C in order for the yeast to activate.
-Store your crumpets in an airtight container for 2 days and pop in the toaster before eating.
Heat your dairy free milk in the microwave for about 30-45 seconds, until lukewarm and it reaches around 39°C (I used a cooking thermometer to check this, if the milk is too hot the heat will kill the yeast).
Add your yeast and caster sugar to your luke warm dairy free milk and mix until dissolved. Leave in a warm place for around 15 minutes until frothy (If the mixture doesn't froth this means your yeast hasn't been activated and the crumpets won't work, this may be because your yeast has been open too long or the milk is too hot/cold).
Mix together your self raising flour, bicarbonate of soda and salt and then add to your frothy milk mixture. Whisk until lump free and then cover with cling film and leave in a warm place for 90 minutes (this step is important and if skipped will result in the crumpet not working).
After 90 minutes, the batter should have thickened slightly and will be slightly frothy. Add 2 tbsp of luke warm water to the mixture and stir through, the mixture needs to be runny enough to pour into your frying pan and not too thick (you may need to add more luke warm water between batches if the mixture thickens up too much).
Heat 1 tsp of oil in a frying pan on a medium heat. Grease your crumpet or egg rings with oil and then place in your frying pan. Pour around 2.5tbsp of your crumpet mixture into each egg ring (don't overfill your rings otherwise the crumpets won't cook through). Leave for 5-7 minutes without touching or moving the rings. Little bubbles should have formed on the surface.
Remove your rings and flip your crumpet over, the bottom of the crumpet will be golden brown and crispy. Cook on the other side for an additonal 1-2 minutes.
Serve warm with dairy free butter and jam.
Crumpets can be stored in an airtight container for 2 days and popped in the toaster before eating.
I absolutely love seeing what you’ve created, so if you do make this recipe (or any other recipe from my website) don’t forget to tag me over on my social media pages @glutenfreealice and use the hashtag #glutenfreealice
*Please note, this post contains an affiliate link. This means that if you purchase any products using my link, I will receive a small % of the money you spend.
Can’t wait to try these I’ve never had success with crumpets before! If I can’t get gf self raising and only have plain I’m assuming I need to add xanthan gum and more baking powder? Do you know how much?
Hi! If you can’t get self raising flour I would add 1/2 tsp xanthan gum and 1 tsp baking powder 🙂 x
Hi – these look amazing
Can they be frozen? x
I haven’t actually tried freezing these before. But I don’t see why this wouldn’t work 🙂
Thank you so much for this recipe! I have been low FODMAP for three years and cannot tolerate any bought bread products at all – probably due to the preservatives. These came out really well and tasted like crumpets. They had the same chewy texture and a few of the proper holes for the butter to go into. As I only had one metal cookie cutter to use as a crumpet ring, I made a few of them as thin pikelets and they worked just as well. My only comment was that stirring through the warm milk at the end seemed to get rid of some of the holes, so need to make these a few more times to perfect.
Hi Emily, Thanks so much for your comment! So glad you enjoyed the crumpets:) x
Made these for the first time today and they’re so good!! Thank you for the recipe xx
Have made these a couple of times over the last week. Instead of 100% gluten free flour I substituted half for sorghum and also used whole milk (not a vegan household). They were absolutely delicious with butter and honey. So good in fact none made it past the kids to the fridge or freezer for leftovers the next day! Also, found using a spray avocado oil great to get a crispy bottom without leaving a strong flavour to the finished crumpet.
I’m sorry for asking but I do not understand how to convert ml into a cup measurement and I do not own a food scale. 350ml and also 275 g
350ml of dairy free milk is around 1 and 1/4 cups.
265g gluten free self raising flour is around 1 and 1/2 cups.
I followed the recipe exactly and I think 90 minutes was too long. The dough was very pungent so I think the yeast started to over proof? Maybe it was too warm in my house? Not sure if anyone else experienced this. I still cooked them but they didn’t bubble up, were pretty chewy, and almost had a beer like smell. Nothing a little butter and honey couldn’t fix!! I’ll try again once I buy more flour:)