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Homemade Gluten-Free Crumpet Recipe

Traditional crumpets are made with wheat flour, so they’re not gluten free. And I have never seen gluten free crumpets in the shops. Add to that the fact that much of the in-store gluten free bread on offer is of dubious health value and those of us who are avoiding wheat and gluten are left with a breakfast dilemma. It’s all very well talking about ‘sprouted cracker this…’ and ‘super smoothie that…’ but what do you do when you’ve got that old breakfast craving – wanting toast or crumpets to meet that deep-seated need? That’s where homemade gluten free crumpets come in.

Gluten free crumpets recipe
Obviously, this isn’t one of my usual raw food / living food recipes. It is most definitely cooked. But it makes a fabulous ‘platform’ to carry other raw food goodies into your system at breakfast time, so I’m sharing it with you anyway. I hope you don’t mind :-)

A large part of the transition into ‘going raw’ or eating more living food is finding ways of dealing with old cravings. Eventually they’ll go away, but getting off wheat is a journey, not a one-day shift. And recipes like this one will help you along the way.

Gluten Free Crumpets Recipe

Those of you who are used to the way I cook will know that when it comes to quantities, it’s all fairly approximate. Don’t stress too much about measuring to the nearest fraction of a milileter. The quantity of liquid depends on what kind of flour you’re choosing to use and how finely ground it is. Just trust your instincts.

Approx 450g (about 1lb) gluten free flour – I usually grind my own with my Vitamix, using a blend of brown rice, quinoa and buckwheat groats. You can use whatever you can get your hands on.
Approx 250ml milk (I have successfully used rice milk and almond milk, for those of you who aren’t into dairy)
Approx 450ml warm water (about body temperature)
A pinch of salt
1 1/2 level teaspoons of dried yeast
1 level teaspoon of baking powder
1/2 level teaspoon of Xanthan Gum (I use the Doves Farm brand from my local health food shop. Note: the Xanthan Gum is what allows the flour to behave like flour, without the gluten – i.e. not ending up splatted as a biscuity mess)
2 medium eggs

  1. Mix all of the ingredients together in a large bowl until well blended.
  2. Beat or whisk for a few minutes, until the batter (it’s fairly runny) is full of bubbles
  3. Cover with a towel and leave somewhere warm to rise for about an hour
  4. If you can bear to be patient, beat it for a couple of minutes and then cover and leave for another hour. Alternatively you could get away with using it at this stage, but your crumpets won’t be as fluffy.
  5. When it’s ready – it will be thicker and full of bubbles – get out your frying pan and ideally some crumpet rings. If you don’t have any, improvise with whatever you can safely use from your kitchen. Worst case, you can make crumpet splats without rings!
  6. Grease the frying pan with olive oil and lightly oil the inside of each crumpet ring. Bring up to a cooking temperature.
  7. Pour about 1/2 ladle of batter into each ring – it should be about 1cm / 1/2 inch thick. Cover the pan with its lid and leave for a few minutes, until you can see that the outer centimetre of the crumpet has set.
  8. Use a spatula or fish slice to flip the crumpets over (the middle will still be a little wobbly). The ring will probably come away at this point – that’s fine. Put it on one side – just don’t do what I usually do and burn your fingers because you forget it’s hot… Duh!
  9. Cook for another minute or two until the centre is cooked and the top is golden brown.
  10. Serve warm. They will reheat in the toaster if you let them cool down, but they’ll also sag a little because of the absence of gluten.
  11. I like to enjoy these with a raw nut butter and some raw honey – or a homemade raw fruit spread.

When you have given these a try, how about letting me know how you get on?
How about adding a level teaspoon of cinnamon to the batter to transform it into a breakfast delight?
Or some fresh green herbs to make a savoury treat?
How do you eat yours? :-)
Please share via the comments box.

And you could join in the discussions about getting started with going raw, in our gorgeous private Facebook group: Soul-Sized Living.
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With love, Namaste,

CJ Sig

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  • Lee says:

    I really liked these. I left the mixture overnight and it had tripled in size by morning. Mine certainly didn’t end up all crispy and golden though, like the picture. What sort of pan do you use? I used non-stick, but I think next time I’ll try my stainless steel pan and cook them in ghee or butter. It’s a bit of trial and error figuring out how much batter to put in each ring – my first attempt ended up as English muffins, so I sliced them in half and had cheese and egg muffins for brekky. I also found that the bubbles didn’t quite break through to the surface, so I popped them with a skewer before flipping. Crumpetty heaven!

    • Clare Josa says:

      Sounds like they were delicious, anyway, Lee! I use a stainless steel frying pan – but I’m guessing the browning / crispiness is down to the type of oil and the heat?
      As you say, Crumpetty heaven!

  • BärenMark says:

    This is a great recipe – used half each oat and brown rice flours, rice milk, and egg substitute, they are light and fluffy! Cooked a couple after only an hour raising and the rest after 2 raises…definitely go with the 2 hours to get the airiness. The one-hour version are more dense and will make excellent pizza bases. Thanks!

    • Clare Josa says:

      Hi BarenMark,
      Chuffed to hear it worked for you!
      As you say, it’s the patience that creates the deliciously airy crumpetiness.
      Hadn’t thought of using them for pizza bases – will give it a go!

      Thanks. :-)
      Clare x

  • Kate says:

    I have never commented before on any website but feel I have to on this one. This recipe is absolutely fabulous. Made the batter with approx measurements. Let the batter stand for a couple of hours and spent the last hour cooking the product. Fantastic flavour (used Asda GF plain flour), fluffy and light. Problem now is we can’t stop eating them. Thank you! I don’t suppose you have a bagel recipe…..?

    • Clare Josa says:

      Bless you, Kate! So happy to be able to help :-)
      Will work on a bagel recipe and let you know – it’s a bit more difficult because you need them to stick together during the boiling stage. Will report back!
      Clare x

  • toni says:

    I just made these crumpets and they turned out perfectly! Thank you! I miss my breakfast sandwiches and I found a brand (livwell) a few weeks ago… so i got up extremely early today to drive into Houston to purchase them at central market. I’m so happy because These little gems are perfect for my breakfast sandwiches. I cut them in half, toast, add a cooked egg and/or whatever else I feel like eating for my commute to work.
    I only made 1/2 batch and I used greated mason jar rings, the first 4 slipped right out of the rings, but the next 4 stuck because yes the rings were hot and I didn’t decrease them. After I had them all made I put them back in the skillet to brown a bit more. This mande 10 crumpets! Yummy

    • Clare Josa says:

      Hi Toni,
      You’re welcome!
      Sounds like a fantastic breakfast – I think we’ll all be round at your place tomorrow!
      And, yes, top tip about greasing the rings.
      Clare x

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