Name: Easy Gluten Free Yorkshire Puddings
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 12
Cuisine: British
Ingredients: 100g plain gluten free flour (I used FREEE by Doves Farm); 60g corn flour; 4 large eggs; 220ml milk (whole milk or semi-skimmed); Vegetable/rapeseed/sunflower oil for cooking (approx 12 tsp)

Gluten Free Yorkshire Puddings

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These gluten free Yorkshire puddings are easy to make and no one will know they are gluten free. Golden and crisp, properly puffed up, and absolutely delicious with your roast dinner. You only need 4 ingredients and 30 minutes to make them.

My Yorkshire-born husband gave them a double thumbs up with the line “now THAT’s a Yorkshire pudding!”, then we accidentally ate the entire tray of them for lunch. The perks and perils of working in recipe development, and certainly one alternative way to enjoy them!

You’ll find gluten free flour actually works really nicely for Yorkshire puddings, once you’ve got the right ratios going on (don’t worry, that bit is my job!). I’ve also added some corn flour into the base blend, to lighten them up, without making them too crisp.

You’ll need eggs, milk, plain gluten free flour and corn flour to make these. Plus some rapeseed/vegetable oil or sunflower oil for cooking them.

Can I Freeze These Gluten Free Yorkshire Puddings?

Yes you can freeze them. Then simply reheat direct from frozen in the oven for about 5 mins (at roughly 180C fan) when ready to serve. Or you can do them in your airfryer instead, for about 3 minutes to recrisp and heat them.

What Baking Tin Is Best For Yorkshire Puddings?

For these gluten free Yorkshire puddings, I actually use a 12-hole, non-stick muffin tray. Mine is quite deep, so it is perfect at giving the puds plenty of space to puff up. It is similar to this Tala one.

Feel free to use a different style of tray if you like, just ensure there is enough space to hold the liquid batter (if you overfill you might have a bit of a messy oven). And go for a non-stick tray.

I have also made these in individual ramekins and they worked really well. So this could be a great option if you want to make a smaller amount or aren’t sure that the muffin tray is free of gluten traces.

Simply ensure the ramekins are well oil, then add a tsp of oil to each and preheat in the oven for at least 10 minutes. Then make the yorkies per the recipes and they turn out wonderfully!

Can I Get a Printed Version of this Recipe?

Yes you can either print at home from the recipe card below, or you’ll also find this recipe in my cookbook Eat & Enjoy Gluten Free. It features 100 delicious gluten free recipes, covering both meals and baking, with something for every occasion.

Gluten Free Yorkshire Pudding Recipe (Makes 12)

This recipe will make 12 gluten free Yorkshire puddings. You can simple double or half the ingredient quantities if you want to make more or less. The method remains the same.

My main tip: make sure your oven and oil are really hot before adding the batter. This will really help them to puff up. And do not open the oven door during cooking.

You will find a few photos underneath this recipe, to give you a visual guide as you work through the recipe. For any other help along the way or if you have questions, please do message me on social media (@myglutenfreeguide) or email me at laura@mygfguide.com.

If you enjoy these gluten free Yorkshire puddings, please leave a review on the recipe card below. It makes a world of difference to me :). And you can also share photos of your home creations in my Cooking Club on Facebook.

Enjoy! Laura xxx

Makes 12

Easy Gluten Free Yorkshire Puddings

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

Golden, crispy gluten free Yorkshire puddings. Only 4 ingredients and 30 minutes to make them. No-one will guess they are gluten free!

Ingredients

100g plain gluten free flour (I used FREEE by Doves Farm)
60g corn flour
4 large eggs
220ml milk (whole milk or semi-skimmed)
Vegetable/rapeseed/sunflower oil for cooking (approx 12 tsp)

Instructions

Preheat your oven to 200C (fan). Take a 12-hole non-stick muffin tin and add approx 1 tsp oil to each hole.

Once the oven is hot, place your muffin tin onto the top shelf, to allow the oil to get nice and hot (for about 5 minutes) while you are making the batter. Using hot oil is really essential in helping the puds to puff up during baking, so do not skip this step.

Add the plain flour, corn flour and eggs to a mixing bowl and mix with a fork until you have a thick paste.

Pour the milk into the bowl and mix well with a fork until you have a smooth batter.

Then pour the batter through a sieve into a measuring jug, to get rid of any small lumps and to ensure your Yorkshire pudding batter is perfectly smooth. Plus, the measuring jug makes it easy to pour out into the tin.

Remove the hot tin from the oven and place on a heatproof mat. Carefully pour the batter equally into the 12 holes of the tray - each hole should be about two thirds full. Then straight back into the oven, on the top shelf, to bake for 25 minutes.

Do not open the oven while they are cooking (at least during the first 20 minutes, else the puddings may collapse). Once puffed and golden, remove from the oven and serve hot. If you are waiting a while to serve, place them on a wire rack so they don't get soggy in the tin. Enjoy!