If you think gluten free Yorkshire puddings will be difficult to make, fear not! You need only a few simple ingredients, and the mixture will be ready in no time. Then just pop them in a hot oven and they'll come out crispy and golden. There's just a few very simple instructions to follow.
A Yorkshire pudding is a light crispy pudding which is often served with roast meat. This savoury batter 'pudding' dates back at least 250 years. Originally it was served as a separate course before the meat. The aim was to fill people up so they ate less expensive meat. However, now it's an enjoyable part of the main meal. Traditionally, Yorkshire pudding is served with roast beef, but you can serve it alongside other meats, or as part of a veggie feast. I know for a lot of families, it's a critical part of Christmas dinner.
How to make gluten free Yorkshire puddings
A traditional Yorkshire pudding contains gluten, as it is made with wheat flour. However, it's easy to switch this for a regular plain gluten free flour blend, with the addition of cornflour to keep the puddings light and fluffy.
Gluten free plain flour. I used a standard supermarket blend. There's no xanthan gum, or raising agent required. It's important to use plain rather than self raising flour.
Cornflour. Adding some cornflour to the mix helps to keep the Yorkshire puddings nice and light. Note that in some countries this ingredient is known as cornstarch. It is not the same as cornmeal that is used to make cornbread and polenta. In the UK it is usually found alongside the baking ingredients. Cornflour is naturally gluten free.
Milk. You can use full fat or skimmed milk for the recipe. You could also use a dairy free alternative.
Egg. This is critical for gluten free Yorkshire puddings. I'm afraid I don't have a vegan or egg free alternative.
Salt and pepper - to taste.
Oil. Traditionally, Yorkshire puddings would be cooked in dripping or lard, but I use olive oil. You can use another vegetable oil if you prefer. Butter is not a good choice as it will burn too easily.
Step by step instructions
Add the flour, cornflour and seasoning to a bowl and make a well in the middle.
Crack in the egg and start to mix in some of the flour.
Add the milk gradually, mixing as you go.
You'll end up with a batter the consistency of double cream. It should be completely smooth and lump free.
You can either use a hand whisk, or an electric beater if you prefer. Pour the mixture into a jug so that it is easy to transfer to the tin. You can prepare the mixture for up to an hour before cooking, but give it a quick stir before it goes into the oven.
Preheat the oven to 220 degrees (200 degrees for a fan oven)
Pour ½ teaspoon oil into each hole of a 6 hole muffin tin and place in the oven for 10 minutes to heat up. The oil should be really hot and slightly sizzling. I put on an apron at this point so that I don't get splashed with oil!
Remove the tin from the oven and quickly pour the Yorkshire pudding mixture evenly into each hole. Each hole should be about a third full. Quickly replace the tin in the oven before it has a chance to cool down.
Cook the Yorkshires for 20 minutes without opening the oven door. When cooked, they'll be golden and crisp. They should lift easily from the tin.
The recipe makes 6 smallish Yorkshire puddings. You can easily double the recipe quantities if required.
I think they are nicest freshly cooked, but you can reheat them. Just pop them in a hot oven for 6-7 minutes. You can also freeze them. Reheat from frozen for 8-10 minutes.
Frequently asked questions
There's actually 4 secrets!
1. Make sure the oven is fully up to temperature. You need a really hot oven to get Yorkshires to rise.
2. Heat the oil in the tin before adding the mixture. Work quickly to ensure both the oil and tin stay hot.
3. Don't overfill the muffin tin. Each hole should be about a third full.
4. Don't open the oven door before the Yorkshire puddings are cooked. A cold draught will make them sink.
I find the Yorkshires lift out of the tin easily even without a non stick coating. Provided that the oil is boiling hot, the Yorkshires will be crisp and dry and lift away easily.
Yes you can. Once cool, place them in an airtight container and freeze for up to 3 months. Reheat from frozen at 220 degrees for 10 minutes.
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Gluten Free Yorkshire Puddings
- 6 hole muffin or Yorkshire pudding tin
- 50 g gluten free plain flour
- 1 tablespoon cornflour (cornstarch)
- 1 egg
- 60 ml milk skimmed or whole
- salt and pepper to taste
- 1 tablespoon olive oil or other cooking oil
- Tip the flour, cornflour and seasoning into a bowl and make a well in the centre.
- Crack in the egg, and start to incorporate some of the flour from around the edge of the bowl.
- Gradually add the milk, whisking as you go. Continue whisking until the mixture is smooth and free from lumps. Tip the mixture into a jug so that it is easy to pour.
- Preheat the oven to 220 degrees (200 fan).
- Add ½ teaspoon olive oil to each of the holes in a 6 hole muffin tin. Place the tin in the oven for 10 minutes until it is scorching hot.
- Remove the tin from the oven, and working quickly, divide the mixture between the holes. Each should be around ⅓ full.
- Quickly return the tray to the oven, and cook for 20 minutes. Keep the oven door closed whilst the Yorkshires are cooking, otherwise they won't rise so well. When cooked, they should be crisp and golden.
- For dairy free Yorkshire puddings, you can use a dairy free milk.
- You can also use dripping or lard in the tin. Butter is not suitable as it will burn easily.
- Take care with the hot oil as it can spit. Oven gloves and an apron are strongly advised!
- Gluten free Yorkshire puddings are best enjoyed hot straight from the oven. But you can reheat them in a hot oven for 6-7 minutes.
- If you want to freeze the Yorkshires, reheat them from frozen for 8-10 minutes.