AIP Crumpets (Updated)

Well, you know by now that I have definitely adopted the AIP lifestyle with vigor. I’m introducing you to an old English favorite – the Crumpet.

I learned, very early, what an exceptional family I have and how diverse our eating habits are. This recipe is no exception to that rule! However, the original recipe was made with Almond Flour which I cannot eat (and is not AIP compliant), so I substituted Cassava Flour which turned out to be the ticket.

Crumpets were part of my life until I hit this roadblock and haven’t eaten one for quite a while now. But, never fear, I did some homework over the holidays (in 2016) and found this wonderful replacement for my beloved crumpets, and have fallen head over heals for them.

This recipe makes about 8-9 crumpets and I ate 2 as soon as I make them – I can’t believe how good they are, so had to test the second one!!

Anyway, it’s a long recipe, so let’s get to it shall we.

4 from 1 vote

AIP Crumpets

OMG, are these just the very best AIP Crumpets. Even non-AIPers will love these, they taste so good. The texture is just like the original crumpet too. They are an amazing gluten & grain free breakfast treat for all! 

Original Paleo Recipe comes from Greens of the Stone Age

Course Breakfast
Cuisine British
Prep Time 55 minutes
Cook Time 45 minutes
Total Time 1 hour 40 minutes
Servings 10


For the yeast starter:

  • 100 ml Cold water
  • 100 ml Boiled water
  • 3 tbsp Coconut sugar
  • 1 tbsp active dried Yeast

For the crumpet batter:

  • 1 cup Arrowroot flour
  • 3/4 cup Cassava flour
  • 1-1/2 tbsp Baking powder
  • 1 tsp milled Chia seeds optional but great for texture
  • 1/2 tsp fine Himalayan pink salt if coarse grind
  • 100 ml full fat Coconut milk
  • 2 Gelatin eggs (see details in instructions below)
  • 1 tbsp raw Honey/Maple syrup
  • 1 tsp Baking soda
  • 25 g Coconut oil for cooking


  1. Firstly start by switching on your oven at the lowest heat. Leave for 10 minutes to warm sufficiently.
  2. As your oven is pre-heating begin to make your yeast starter. In a cup or measuring jug combine hot water with the coconut sugar and stir until dissolved. Stir in your cold water followed by your yeast. Leave to rest for 10 minutes or until it begins to become very frothy.
  3. In a large mixing bowl sieve in your arrowroot powder and cassava flours. Add your baking powder, milled chia seeds and Himalayan pink salt. Using a whisk thoroughly mix the ingredients until evenly distributed.
  4. Slowly pour in your coconut milk whisking quickly - I use a hand held electric mixer as it's the fastest thing to do and prevents any lumps from forming.
  5. Now whisk in your gelatin eggs (pour 6 Tbls. water into a microwave safe bowl, and sprinkle 2 Tbls. Gelatin whisking as you add the gelatin, wait a moment, then place in microwave and heat on high for 10 secondand honey until you have a nice smooth batter. Now is the best time to turn off your oven!
  6. Mix together the frothy head (it will be VERY FROTHY) and watery yeast mix of your yeast starter until it's a nice brown and a smooth liquid. Pour into your batter a small amount at a time, whisking or mixing thoroughly. Gradually pour in more of the mixture until it becomes the consistency of thick cream - think double cream (I think I used about 3/4 of the yeast mixture). Set the rest of the yeast mixture to one side as you may need it after the proofing stage!
  7. Cover the mixing bowl with a damp towel and place into the pre-heated oven. Be sure to leave the door open for the first 15 minutes of proofing and then close for the remaining 15 minutes!
  8. Remove your mixture from the oven and give it a quick whisk - if your batter seems thicker than the consistency of double cream then pour in a little of your reserved yeast mixture (I did not use all of the rest of the yeast mixture - probably about half).
  9. Add in your baking soda and whisk. Leave to one side for 15 minutes.
  10. Heat a large frying pan on a low heat with your crumpet rings in the pan.
  11. Remove the pan from the heat and place a small amount of coconut oil into the pan until it melts. Using a pastry brush, brush the inside of the crumpet rings and the bottom edges. Return the pan back onto the heat.
  12. Next take 3 tablespoons of your mixture and spoon into each ring. That's 3 tablespoons per crumpet. Be sure not to stir or agitate the mixture in the mixing bowl or the pan otherwise you will lose those beautiful holes!
  13. The first stage of cooking the crumpets will take you about 6 minutes. First you will see lots of tiny bubbles appear on the surface, next those bubbles will turn into larger ones and then begin to burst.
  14. Once the outer half of the diameter of the crumpets begins to look firm, and the inner half semi-firm it will be time to lift the rings off. Use a tea towel to lift the rings up from the crumpet. Note the crumpets will stick if you don't use enough oil when brushing them.
  15. Using a spatula flip over your crumpets and cook for a further 1 minute until lightly golden. Repeat the process (from the start of step 11) until you have cooked all of your crumpets! Serve up with some honey, maple syrup or some yummy homemade jam.

Recipe Notes

For the milled Chia Seeds - I placed some in my coffee/spice grinder and whizzed it until they were ground very fine.

Extra Equipment:

Crumpet/English Muffin Rings
Frying pan

*Please note that Prep Time is equal to 10 minutes plus 45 minutes proofing.
**Please note that all cup measurements used are British cups and thus equal to 250ml unless stated otherwise.

These little gems freeze well and thaw nicely. Either thaw in the microwave, your toaster, or toaster oven.


AIP Crumpets
AIP Crumpets
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Author: Louise Gagne

I'm a retired senior who has found out that my diet was causing a number of health issues. Since becoming aware of this, I have decided to create this blog to help others in similar circumstances,

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