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Gluten Free Crumpets

Makes 8 crumpets

A gluten free version of this delicious tea time treat which is traditionally served, toasted or grilled and dripping with melted butter. Popular additional toppings are honey, jam, chocolate spread and marmite.

Free from Gluten, Egg, Soya, Wheat, Nuts


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  1. Put the flour and quick yeast into a large bowl and stir to combine.
  2. Add the milk and stir to make a thick batter.
  3. Cover and leave the batter to stand in a warm place for at least 2 hours or up to 12 hours.
  4. Measure the sugar, xanthan gum, bicarbonate of soda and salt into a bowl, and then sieve onto the batter and beat well.
  5. Put a little oil into a frying pan, over a medium heat.
  6. Rub some oil around the inside of 8 metal crumpet rings and place half in the frying pan.
  7. When the pan is nice and hot, spoon some of the batter into the crumpet rings so they are half full.
  8. Cook on a medium heat for about 12-15 minutes until the top is dry with air holes and the crumpet base is dark brown.
  9. Remove the crumpets, re-oil the pan and cook the remaining 4 crumpets.
  10. Run a knife around the inside of each metal ring and push the crumpet out.
  11. Return the crumpets to the frying pan, air hole side down and cook for 5-10 minutes until lightly golden.
  12. Remove from the pan and leave to cool.
  13. Store in a tin or wrap and freeze the crumpets.
  14. To serve, reheat the crumpets in a toaster or under the grill.
  15. Spread with butter and serve warm.


frying pan, 8 x metal crumpet rings and 2 x mixing bowls

Cooking time

30 minutes
I make these for my grandchildren using egg rings instead of crumpet rings. I get 16 from the basic mixture, and they cook in about 5 minutes. The children love them for breakfast, and the smaller size is just right for them. I keep a stock in the freezer. Thanks for the recipe - you made a little boy who can no longer eat off the shelf crumpets very happy.
By Shirley
31 Jul 2019
I found these to be more like English muffins rather than crumpets. I used Pillsbury GF blend flour. It was too thick of a dough for crumpets. Did not need the rings. I shaped them with my hands and cooked them at 325 degrees on my electric skillet. I made sure they were good and brown on the outside, then tested one to see if it was cooked through. If not, cook more, maybe at a lower temp? They definitely need to be eaten warm or toasted, split with butter and jam or honey or lemon curd. They will satisfy my craving for bread today!
By Dorothy
15 Jan 2018
This is an awful recipe, it's missing something. I think possibly adding an egg or two might give the batter the ability to hold some structure. As others have commented, these are like wall paper inside- thick and gloopy, despite following the instructions they appear uncooked in the centre. Although they are lovely and brown, having the appearance of crumpets in every other respect. Please don't waste your time and money making this one. I am going to look for a decent recipe. I think the quantities are out too, I got 18 crumpets from this batter which is almost double what you would require to feed 6 people.
By Elizabeth Hodge
18 Oct 2017
Please advise why the crumpets are all glupey in the middle - have made these twice now and they're all like wallpaper paste inside. Any ideas anyone?
By Chris
27 Sep 2017
I strongly doubt that another male would be reading through crumpet recipes, but I thought you ladies would find this amusing. I've never been out of the US but I have a friend in London. He talked me into making crumpets. I wanted a real British recipe and needed gluten free for my wife. As I started to put together the ingredients I was shocked at how much these things used. I figured it must be a British custom to have a large snack. When I emailed my friend to tell him I had to go out for more milk, he informed me that the number I entered on the page to calculate the recipe was per dozen rather than individual. I thought it was a very big batch for three crumpets. My wife's gonna kill me when she gets home. The recipe was easy and I'll be eating them for days to come.
By Mr S G
18 Feb 2017
Made these yesterday. They are fantastic. I would add 1/2 tsp. salt instead of 1/4. They are much better that way.
26 Oct 2016
Easy recipe, best leaving batter overnight somewhere warm. I made 12 and they were lovely :-)
By Mrs laura barker
01 May 2015
Please could anyone advise roughly how many crumpets this recipe makes?
By Mrs Siobhan Hurren
19 Oct 2013
I can't begin to tell you how pleased I am to find this recipe. I am going to try it out in the next few days. I have just made Yorkshire puddings with your flour and the results were better than the original! Fabulous
By Mrs Janet Darbey
04 Dec 2011
I can't begin to tell you how pleased I am to find this recipe. I am going to try it out in the next few days. I have just made Yorkshire puddings with your flour and the results were better than the original! Fabulous
By Mrs Janet Darbey
04 Dec 2011
Not exactly like crumpets and quite time consuming but they look and taste nicer than ones that you buy in the shops so I'm happy! Must use a bit less batter for each crumpet though otherwise a bit doughy. Scrummy with my homemade jam.
By Mrs Sophie Redican
25 Oct 2011
Dissapointed. These were nothing like crumpets. They were like rounds of wallpaper paste, no bubbles. I love Dove Farm flour and will try to work out my own recipe. I didn't know how to work out 1ml of the ingredients or 0.3tsp so used 0.5tsp, but surely this would not make too much difference.
By Miss Laura Cook
05 May 2011
Wow! These really are like crumpets. What a treat. I don't have crumpet rings so I oiled some large patty tins and made a dozen of these beauties using the oven instead. It worked very well, and an easy recipe to boot. Many thanks.
By Ms Kirsten Spencer
01 Dec 2010

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