Let’s talk crumpets — those golden, spongy rounds with their quirky little holes and chewy texture. Now imagine them without the gluten, but none of the joy stripped away. Sounds like a stretch, right? It’s not.

I’ve made these gluten free crumpets more times than I can count. Sometimes out of necessity, sometimes just because nothing else hits that same cozy spot on a slow morning. They’re tender but not soggy, springy with just the right crisp on the bottom, and surprisingly easy once you get the batter down.

So whether you’re after a gluten-free vegan crumpet for breakfast, something lighter for brunch, or you’re just plain curious about how to make gluten-free crumpets that actually work — this one’s for you.

Active Time: 15 minutes
Total Time: 1 hour 10 minutes (most of it hands-off)
Servings: Makes about 6

Ingredients

No complicated flour blends, no obscure powders. Just simple, clean stuff that comes together with minimal fuss.

Batter:

• 1½ cups gluten-free all-purpose flour (your go-to mix works)
• 1 tsp instant yeast
• ½ tsp baking powder
• ½ tsp sea salt
• 1 tsp sugar
• 1½ cups warm water

Nice Extras (not essential, but they help):

• 1 tsp apple cider vinegar (adds a little tang and rise)
• 1 tbsp olive oil or vegan butter (for richness and that golden edge)

Instructions

Preparation

Start with warm water. Stir in the yeast and sugar, then let that sit while the yeast wakes up. Just a few minutes will do.

Add the dry ingredients — flour, salt, and baking powder — plus anything else you’re feeling adventurous with. Whisk until it’s thick but pourable, almost like glue with ambition. Cover it up, leave it in a warm spot, and walk away for 45 minutes. Trust the bubbles.

Cooking

Grab a nonstick pan and lightly grease it. Set your metal rings (or improvised tuna cans — yes, that works) on the surface and preheat the whole thing on low-medium.

Scoop the batter halfway up the ring. Let them cook gently for 8–10 minutes. You’ll see the surface change—tiny craters form and stay. That’s when you know it’s time to flip.

Another few minutes on the other side, then out they go. They should be golden, warm, and gently springy to the touch.

Serving

Fresh off the pan is best. Slathered with:

• Vegan butter and marmalade
• Mashed avocado and sea salt
• Peanut butter and cinnamon

They’re like edible comfort. Toast the leftovers if any survive.

Nutritional Value Per One Serving

Nutrition Facts

Calories: 130
Total Fat: 2g
Saturated Fat: 0g
Cholesterol: 0mg
Sodium: 210mg
Total Carbohydrates: 26g
Dietary Fiber: 2g
Sugars: 1g
Protein: 2g

Tips and Variations

There’s a lot of freedom here. That’s the beauty of making crumpets gluten free at home.

Lighter Texture:

• Sparkling water instead of flat
• Add vinegar for extra lift

Boost the Nutrition:

• Mix in chia or hemp seeds
• Use plant-based yogurt as a topping

Skip the Yeast (if you must):

• Use 1 tsp baking soda with 1 tbsp lemon juice
• Skip the resting time and go straight to the pan

Conclusion

You don’t need a fancy bakery or gluten to enjoy real crumpets. These deliver everything — bubbles, chew, a soft middle — without the usual fuss or filler. Once you get a batch just right, it’s hard to go back to the store-bought kind.

They’re not just gluten free crumpets. They’re yours. And they’re delicious.