This recipe for gluten-free crumpets is adapted from one that was shared with me by a pastry chef I used to work with. When I first tried them, my mind was blown! Could the gluten-free version of these classic British griddle cakes be that good? The simple answer was yes! I made hundreds of these crumpets in the time I spent working in that kitchen and they always came out incredible.
The specific mix of flours used in the crumpet batter gives them that famous soft spongey texture. Although I will admit they don’t have that recognisable bubbly top. You will get some bubbling but more akin to a pancake than a traditional crumpet. What can I say, you win some, you lose some when it comes to gluten-free baking and I assure you the texture of these crumpets more than makes up for it.
What do you need to know about this gluten-free crumpets recipe?
You’ll need crumpet rings and I recommend using non-stick ones otherwise the whole process will be quite the faff.
This recipe uses a mix of four flours, psyllium husk and ground flaxseed all of which contribute to that classic texture crumpets are known for. If you mess around with the flours you may not have much success. Also worth noting, that this specific combination means the recipe is free from xanthan gum and soy.
These crumpets are best eaten warm from the pan or toasted, melty butter optional!
Questions about the recipe or do you want to change something about these gluten-free crumpets? I’ve included all the recipe notes at the bottom of the page with the hope of improving your experience here at blue border. If you found this useful, I’d love your support on Instagram, click here to follow.
- 350g non-dairy milk
- 14g quick yeast
- 2 tsp. caster or brown sugar
- 100g buckwheat flour or brown rice flour
- 100g tapioca starch
- 100g potato starch
- 30g oat flour, gluten-free
- ½ tsp. fine sea salt
- 20g psyllium husk
- 5g (1 Tbsp.) ground flaxseed
- 200g lukewarm water
- 1 ½ tsp. baking soda
- 1 tsp. apple cider vinegar
Place the milk in a small pot and warm on the hob until it’s lukewarm. Add the maple syrup and yeast. Mix well and set to one side. After 10 minutes, the yeast should be frothy and bubbly (if the yeast has not bubbled, it may be expired and need replacing).
Into a large mixing bowl or the bowl of a stand mixer, sift the buckwheat flour, tapioca starch, potato starch, oat flour and salt. Add the psyllium husk and flaxseed and use a whisk to mix through the flour.
Make a well in the centre of the flour and add the milk and yeast mixture. Use a wooden spoon (or fit your stand mixer with a dough hook) and mix until well combined, 3mins approx. The dough will be very soft and sticky. Cover the bowl with a tea towel and leave it in a warm place for 30mins.
Add the baking soda and apple cider vinegar to the water and add to the crumpet batter. Mix until well combined. Allow the batter to rest for another 5mins.
Place a frying pan on the hob, set to medium heat and grease your crumpet rings.
Coat the bottom of the pan with vegetable oil and spoon 2-3 tablespoons of batter into each crumpet ring (the batter will be relatively thick, I recommend using slightly damp hands to shape the batter into the rings).
Cook for 2-3mins or until golden, remove the ring and flip, cooking for another 2-3mins on the top side. Repeat with the remaining batter.
NOTES: Gluten-free Crumpets
I appreciate it’s annoying to have to track down four different flours for one recipe but if you’re planning on doing any gluten-free baking, mixing your own flours is the key to success.
For this recipe, I’ve added starchy flours at 60% to give these gluten-free crumpets a soft texture. The oat flour adds a slight chew and extra level of bounce and the buckwheat flour is protein-rich which helps to give the crumpets structure and rise.
In the UK I order my flours from Shipton Mill. They have an incredible range of gluten-free flours and you can get them all in one go.
If you choose to use a pre-mixed flour or a different combination of flours (in which case I can’t guarantee the recipe will work!) you may need to adjust the water content slightly. If your dough feels at all dry after mixing, add 1 – 2 tablespoons of additional water until you achieve a sticky batter (similar to that of a thick pancake batter).
If the batter seems very runny after the 30 minute rise time, you can reduce the amount of water added.
Psyllium husk is a type of dietary fibre. In gluten-free yeasted doughs, psyllium is used as a binder and in this recipe, it’s an excellent replacement for gluten, eggs and dairy. I see a lot of recipes insist on psyllium husk powder over the psyllium husks but I haven’t noticed a massive difference in performance when switching between the two.
In this recipe, ground flaxseed is working with psyllium to replicate gluten. Gluten-free yeasted doughs can tend to lack stretch and hardly ever double in size. The combination of flax and psyllium gives this batter enough structure to double in size.
Recipe Questions & Troubleshooting
Why didn’t my batter rise?
If your crumpet batter hasn’t risen, your yeast may have expired and need to be replaced. Alternatively, your batter may have been too dry. Gluten-free doughs need a lot of liquid and if you don’t add enough, the batter will struggle to rise (see the note about flour).
Is the batter supposed to be so thick?
Yes, this batter is thicker than regular crumpet batter. As mentioned in the intro you won’t get the same amount of bubbles forming on the crumpet tops but this batter is as hydrated as it can be. Any more liquid and the crumpets won’t cook in the centre.
Do I have to add the psyllium and flaxseed?
Yes, you won’t get the same rise or texture without them. Most gluten-free dough recipes call for eggs, dairy or whey powder. The combination of psyllium and flax means you can make this batter without xanthan gum and completely allergen friendly.
Is this gluten-free crumpet recipe allergen-friendly and suitable for coeliacs?
Yes, this recipe is nut-free, soy-free, egg-free and dairy-free and is suitable for coeliacs. If you’re not working in a gluten-free kitchen and you’re making this recipe for someone with coeliacs disease just make sure there is no cross-contamination with any gluten-containing ingredients.
Can you freeze the crumpets?
Yes, these crumpets can be frozen. Just pop them in the toaster and double toast before eating.