1½ tsp dried yeast (enclosed with mix)
½ tsp sugar
300ml hand hot water
1 tsp bicarbonate of soda
1 tbsp cold water


Additional Equipment

Griddle or solid based pan
Pastry cutter rings

Your Comments

To add a comment join or log in and then add your comment.

Doreen Healey


These crumpets are lovely, however, I did make some modifications for an even better taste. Firstly I added a quarter of a teaspoon of salt and secondly, I found the batter far too thick. Once the mixture had stood for one hour to prove I added a further 150mls of skimmed milk and it was at his point I also added the bicarbonate of soda. The other difference was that I mixed the yeast with the warm water and sugar and left for five mins then added it to the dry ingredients. I always do this with yeast recipes because if the yeast is not working then you have lost all of your other ingredients. These crumpets were delicious and I even froze a batch. They came out of the freezer and into the toaster and they were just as delicious as the freshly made ones.

laura gibbons


Gluten free crumpets???? Be still my beating heart. I cannot wait to try these, I have SO missed having crumpets for supper time!


1. Place the mix and yeast into a large mixing bowl with the sugar and mix with a fork to combine.

2. Stir in the hand hot water with the fork and mix to a runny batter.

3. Cover the bowl with cling film and leave to prove for 40 minutes until the batter has doubled in size.

4. Meanwhile slowly heat the griddle or solid based frying pan over a gentle heat. Grease 2–3 metal plain 8cm pastry cutter rings to use as moulds. Rest rings in the heated frying pan or griddle.

5. Stir the dough with a fork to knock out the air.

6. Combine the bicarbonate of soda and water and stir into the dough.

7. Place 1 tablespoonful of the mixture into each of the heated rings and cook until batter has just set on the top, approximately 4-5 minutes.

8. Turn ring over using a metal spatula and cook until the crumpet springs back when lightly touched, approximately 2 minutes.

9. Ease crumpet out of the ring and rest on a cooling tray. The crumpet will appear to be quite soggy.

10. Regrease rings and continue until all the batter has been used up. Stir the batter between batches.

11.T he crumpets texture will dry and improve if left for a few hours on the cooling tray before toasting or freezing.

Your Glutafin Club

  • Free Glutafin Taster Box
  • Fortnightly Newsletter
  • Exclusive Competitions
  • Prescription Support
Back to Top