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.