Baked gluten free crumpets with butter and honey

Easy Baked Gluten Free Crumpets {in a Muffin Tin}

Today’s recipe post is for baked gluten free crumpets | a simplified oven-cooked version of a British Victorian classic made into a muffin tin. 🙂

Over the years I’ve heard people complain about the lack of gluten free crumpets on the market (or that existing ones aren’t that great), but I never actually see anyone talk about making their own, nor did it ever cross my mind either until now. And I’m honestly left wondering why because it turns out that crumpets are incredibly easy to make.

Unlike the vast majority of bread products, crumpets are traditionally pan fried and not baked. But to do so, one must not only have crumpet rings at home, but also have time on their hand to cook the crumpets in small batches… because there are only so many that fit into a frying pan at one time.

Since I have none of these – well technically I do have time, but not the patience 😉 – I decided to bake them in a muffin tin instead. And you know what, that works for me!

Baked gluten free crumpets with butter

Besides having to let the batter rise, the ingredients are very basic and the process couldn’t be simpler. And baking them just takes the simplicity level up another notch. 🙂

Another point worth noting is that crumpet recipes usually ask for bread flour. But again, I’m rebelling and using bog standard self-raising flour (Doves Farm) because that’s all I have at the moment. Plus it already has raising agents and xanthan gum added. What can I say, it makes life easier and it seems to work!

If you want to be as accurate as possible, use bread flour and fry the crumpets instead, but otherwise they’re good baked too. I wasn’t sure what to expect, but the texture ended up spot on; super airy and spongy!

Airy and spongy baked gluten free crumpets

Okay so they look a bit different straight out of the muffin tin, but all you have to do is slice the crumpets in half to get them little holes. 😀

Some may say “well if it’s baked and you have to split it in half, doesn’t that make it more of an English muffin?”. But texture wise they’re really like crumpets and not English muffins, which have more of a bread feel in my experience.

What do you think? Let me know in the comments!

(Edit: I would recommend eating these baked gluten free crumpets fresh out of he oven. Although they were still good the next day, the texture wasn’t the same. Less spongy and more bread like. Like a lot of homemade bread products, especially gluten free, they tend to dry out much quicker than their shop bought version.)

Baked gluten free crumpets recipe:

Preparation time: 5 minutes

Rising time: 1 hour +

Cooking time: 15-20 mins

Cooking temperature: 180C

Yields: 16 mini crumpets

Calories (per crumpet): 55


  • 200g gluten free self-raising flour blend (I used Doves Farm)
  • 1 tsp dried active yeast (I used Allinson)
  • 1 tsp caster sugar
  • 1/2 tsp salt
  • 1/4 tsp baking powder
  • 250ml milk
  • Cooking oil or low calorie non-stick cooking spray (I use Fry Light olive oil spray)

Note: Doves Farm self-raising flour already contains raising agents and xanthan gum (although I personally like to add just a little bit more baking powder). But if you’re using plain flour instead of self-raising, make the following changes below:

  • 1 tsp baking powder
  • 1 tsp xanthan gum


  1. Sieve the flour, sugar, baking powder and salt into a mixing bowl and add the yeast.
  2. Warm up the milk in the microwave, in 10 seconds increments, until lukewarm.
  3. Slowly pour the milk into the dry ingredients and whisk until you reach a smooth batter.Baked gluten free crumpets making process | milk being poured in dry ingredientsBaked gluten free crumpets making process | runny batter consistency
  4. Cover the bowl with cling film and let it sit in a warm place for at least 1 hour. This allows the yeast to act and for the batter to rise. I personally turn on the oven to about 100C and place the bowl on the opened door.Baked gluten free crumpets making process | yeast risen batter consistency
  5. Once the batter has risen and is looking all bubbly, grease the muffin tray with non-stick cooking oil spray (or method of your choice) and gently pour the batter into the muffin cups using a ladle. Baked gluten free crumpets making process | batter poured into muffin tin
  6. Turn the oven temperature up to 180C, give it time to pre-heat and then bake the crumpets on the middle shelf for about 15 minutes. At this point, flip them upside down and bake for another 5 minutes.Baked gluten free crumpets making process | before flipping upside downBaked gluten free crumpets making process | flipping them upside down
  7. Let them cool down a bit and slice in half; resulting in 16 mini baked gluten free crumpets.
  8. Eat right away, preferably. Next day texture is a lot less spongy and more bread-like. Or store leftovers in an air tight container and re-heat in the microwave before eating.

Baked gluten free crumpets with butter
And there you have it, baked gluten free crumpets with butter. 😛


Nutritional Info (per crumpet):

Carbs: 11g

Fat: 0.7g

Proteins: 1.4g

For simple healthy meal ideas, restaurant recommendations and general food inspiration, you can find me on:




kimi eats gluten free copyright button


  1. These are absolutely amazing, first time in 2 years I have something resembling a crumpet. Thank you.

  2. Can these be frozen?

    • I’ve never tried freezing them so I’m not sure how good they’d be once defrosted, sorry. I’ll have to give it a try next time I make them!

  3. Can this recipe be made vegan by replacing the milk with almond milk?

Leave a Comment

Your email address will not be published. Required fields are marked *