Gluten Free Crumpets

Home-made gluten-free crumpets, the perfect breakfast to enjoy over the weekend when you have a bit more time. 

15 minutes + rising + 30 minutes cook time
Prep Time
Gluten Free Crumpets



  1. Combine boiling water and cold water in a small bowl. Whisk in yeast and leave to sit for 10 minutes, until frothy.
  2. Sift flour, cornflour, sugar and salt into a large bowl. Make a well in the centre. Whisk in milk, then yeast mixture, until smooth. Cover and leave in a warm place for 2 hours, until mixture has risen slightly and has a few bubbles on top. 
  3. Heat a large non-stick frying pan on medium. Brush two crumpet rings and the frying pan with a little melted butter. Place trumpet rings in pan. 
  4. Spoon 2 ½ tablespoons mixture into rings and cook for approximately 5 minutes, until bubbles appear and the surface is almost dry. Flip over and cook for a further minute, until crumpets are cooked through. Repeat, brushing crumpet rings and pan with more butter, until mixture is used up. 


  • If you don't have crumpet rings, you can use egg rings or cookie cutters instead.
  • To prevent the bases of the crumpets burning, make sure you don't have the pan on too high a heat. 

Add your review


These are excellent. I use silicone egg rings in the pan. I brush on some coconut oil to prevent sticking.

Rosemary Wynd

Haven't made yet but am wondering why Hot and cold water as apposed to warm ?Thank you.

EDMONDS: Good question! The combination of boiling water and cold water will create warm water, however, this method makes the temperate more consistent to you can replicate it again and again, rather than guessing that you have the same temperature as last time. Happy Baking!