Sorry, you need to enable JavaScript to visit this website.
Change language
Home > Vitafriendspku > Recipes > Low Protein Crumpets
Back to recipes

Low Protein Crumpets

  • PREP TIME: 5 min
  • COOK TIME: 30 min
step 1

Place the FATE mix, salt, and warm water (275ml) into a medium sized mixing bowl. Using electric beaters, beat 1min., the mixture will be well combined. 

step 2

Into a small jug, place dried yeast and warm water (1 Tbsp). Using the back of a spoon, blend yeast into water, until dissolved. 

step 3

Add yeast mixture, xanthan gum, sugar and baking powder to FATE mixture. Beat for a further 30-60sec, until well combined. Mixture will be smooth but slightly frothy.

step 4

Brush a non-stick frying pan, and 2-3 metal rings (~7.5cm wide) with melted butter. Place frying pan over medium heat, and place rings into the pan. When butter slightly sizzles, place 1-2 heaped dessert spoons of batter into each ring and spread it evenly (you are aiming for a height of ~1.5cm in each ring) so that it touches the ring’s edges.

step 5

Cook 2min, until butter is observed to just sizzle at ring edges, and batter is gently puffing/bubbling (no bubbles will be popping).  Reduce heat to low, cook further 1-2min., until bubbles just pop. Using a spatula, flip crumpets (inside rings), and cook on the other side for a further 30sec., until just coloured.   Transfer to a wire rack to cool. 

step 6

Repeat steps 4 and 5, until all batter is used.


Top Tip



Crumpets taste great when toasted and topped with butter and jam, or honey. If you like a savoury treat, top with a little grated, low protein cheddar and place under the grill until the cheese is melted and bubbling. Delicious!


*Xanthan gum can be purchased from large supermarkets, and speciality health food shops. It is ideal for use in low protein baking, as it can provide the elasticity and fluffiness that protein gives to traditional baked goods.




Cooled crumpets can be kept fresh in an airtight container for 2 days. They also freeze well. Store in a labelled airtight container, or freezer bags for up to 3 months. 

  • 150g (~1 cup) FATE low protein all-purpose mix
  • ½ tsp salt
  • 275ml warm water + 1 Tbsp extra
  • 1 tsp dried yeast (from sachet supplied with FATE mix)
  • ½ tsp xanthan gum*
  • ½ tsp white sugar
  • 1 tsp baking powder
  • 2 Tbsp butter, melted