If you think gluten free Yorkshire puddings will be difficult to make, fear not! You need only 4 simple ingredients: gluten free flour, cornflour, milk and eggs. The mixture is quick and easy to make. 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 vegetarian feast. For many 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. I like to add some cornflour to make the puddings extra light and fluffy. But if you want to make gluten free Yorkshire pudding without cornflour, simply replace the cornflour with an extra tablespoon of gluten free flour.
Gluten free plain flour. I used a standard supermarket blend without xanthan gum. There's no raising agent required. It's important to use plain flour as Yorkshire pudding made with self raising flour has a tendency to collapse.
Cornflour. Yorkshire puddings with cornflour are extra nice and light. But if you prefer you can make the recipe without cornflour.
Note that in some countries cornflour 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. If you want gluten and dairy free Yorkshire pudding, use dairy free milk to make the recipe. See the full recipe for oat milk Yorkshire puddings.
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.
Gluten free Yorkshire puddings are best served hot straight from the oven. Try them with this simple spatchcocked chicken, roasted swede and a pile of greens. And of course gluten free gravy and sage and onion stuffing is essential!
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.
If you are making Yorkshire puddings to serve with a roast, take the meat out of the oven and leave it to rest whilst you cook the Yorkshires. The high heat required for this recipe will spoil your roast!
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.
Adding a little cornflour or cornstarch to the mixture makes it a little lighter. But if you want to make gluten free Yorkshire pudding without cornflour, you can replace it with an extra spoonful of GF flour.
You might also like
This post on how to make a gluten free roast dinner has lots of recipes and tips about GF cooking.
Have you tried this recipe? Please leave a rating and/or comment at the bottom of the page. Your feedback and questions are much appreciated.
You can also follow me on Pinterest and Facebook. Or subscribe to the newsletter to receive delicious healthy recipes straight to your inbox.
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 and gluten free Yorkshire puddings, you can use a dairy free milk.
- You can use dripping or lard in the tin in place of olive oil. Butter is not suitable as it will burn easily.
- If you want to make gluten free Yorkshire pudding without cornflour, replace the cornflour with an extra tablespoon of GF flour.
- 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.
Please note nutritional information is per serving and is provided for guidance only.