Perfect gluten-free Yorkshire puddings every time, golden brown crispy, and fluffy with a delicious chewy inside, this will be your crowning glory on your Sunday roast. Who doesn’t love a good Yorkshire pudding? Over the years we’ve perfected the art of a perfectly risen pudding and this recipe has the added bonus of being gluten-free!
Why you’ll love this gluten-free Yorkshire pudding recipe
We love Yorkshire puddings, they’re absolutely delicious, and eat them whenever we can! There’s nothing better than to see them looking perfect on your plate and having a gluten free version means everyone can enjoy them.
What do I serve them with?
Usually, you’ll eat Yorkshire puddings with a Sunday dinner.
Are Yorkshire puddings gluten-free?
A traditional Yorkshire pudding recipe will usually contain plain flour which is not naturally gluten-free, our recipe uses gluten-free flour, so you can eat with confidence, with all the flavor and none of the risk.
We’re working hard on creating more gluten-free recipes!
Can I use self-raising flour instead of plain for Yorkshire puddings?
No, you can’t.
Even gluten-free self-raising flour won’t work, and you won’t get the iconic fluffy rise for your puddings.
Does olive oil work for Yorkshire puddings?
Traditionally Yorkshire puddings are cooked with beef dripping, but as this is a vegetarian website we don’t use this.
Olive oil works perfectly with gluten-free Yorkshire puddings.
What is the trick to Yorkshire pudding?
There are three tricks to achieving the perfect gluten-free Yorkshire pudding.
Let the batter rest
By leaving your batter to rest for an hour, what happens is that the starch molecules start to swell, the gluten relaxes, and you’ll have a thicker consistency.
Don’t rest your Yorkshire pudding batter in the fridge, leave it at room temperature.
Make sure the pan and oil is piping hot
Place your oiled muffin tray in the very hot oven for 15 minutes, it needs to be REALLY hot.
Then when you pour your batter into the muffin tray, you’ll be able to hear the sizzling immediately as the gluten-free Yorkshire puddings start to cook straight away.
Hold your nerve
Whatever you do, don’t open the oven door to check on your Yorkshire puddings as they will deflate if not cooked properly.
When you look through your door, they may seem to look quite brown but if the timer hasn’t gone off, then don’t open the door.
Always eat Yorkshire puddings immediately!
Make them dairy-free
Switch the milk to plant-based milk and leave out the eggs for a dairy-free version.
How do you store them?
Cut yourself some slack and make your gluten-free Yorkshire puddings in advance.
We’ve all seen Yorkshire puddings in the freezer section in the stores – right?
Well, you can do your very own version, and you can do it better!
Simply cook as our recipe shows, allow them to completely cool down, then wrap them in cling film, foil or place them in a container and freeze them for up to 3 months.
When you’re ready to use them, preheat your oven to 220°C/430°F place your frozen gluten-free Yorkshire puddings on a large baking tray, and heat for approx. 8-10 minutes.
Top tips for making gluten-free Yorkshire puddings
More roast dinner side dishes for you to try
If you love our gluten-free Yorkshire pudding recipe, then why not try these other tasty recipes?
How to make gluten-free Yorkshire puddings with step-by-step instructions
Making our gluten-free Yorkshire puddings recipe is easy if you follow our simple instructions.
Full measurements in both US customary and metric are available in the printable recipe card below.
Preheat your oven to 225°C/425°F.
In a mixing bowl or jug, whisk together gluten-free plain flour, eggs, milk, and freshly ground black pepper, until it becomes a smooth batter.
We recommend that you set the batter aside for one hour.
In a muffin tray, a splash of olive oil to each of the compartments and place the tray in your hot oven for 15 minutes.
Then remove the muffin tray and pour your smooth batter into each muffin hole, using a spoon to catch any drips of batter when moving from each muffin hole.
Place the muffin tray back into your very hot oven and cook for 15 minutes.
Once cooked your gluten-free Yorkshire puddings will have risen and be golden brown, then remove them from the oven.
Serve immediately with your Sunday roast dinner and enjoy!
We hope you enjoyed making and eating our gluten-free Yorkshire puddings recipe and would love to hear how you got on with it.
Please leave a comment below or feel free to ask any questions you may have.
GLUTEN-FREE YORKSHIRE PUDDINGS RECIPE
- 100 g Gluten-free plain flour
- 2 Eggs
- 100 ml Whole milk
- ½ tsp Black pepper
- 2 tbsp Vegetable oil
- Preheat your oven to 225°C/425°F
- In a mixing bowl or jug, whisk together gluten-free plain flour, eggs, milk, and freshly ground black pepper, until it becomes a smooth batter. We recommend that you set the batter aside for one hour100 g Gluten-free plain flour, 2 Eggs, 100 ml Whole milk, ½ tsp Black pepper
- In a muffin tray, a splash of olive oil to each of the compartments and place the tray in your hot oven for 15 minutes. Then remove the muffin tray and pour your smooth batter into each muffin hole, using a spoon to catch any drips of batter when moving from each muffin hole. Place the muffin tray back into your very hot oven and cook for 15 minutes. Once cooked your gluten-free Yorkshire puddings will have risen and be golden brown, then remove them from the oven. Serve immediately with your Sunday roast dinner and enjoy!2 tbsp Vegetable oil
- Give the batter time
Let your batter rest for an hour before pouring it into your muffin tray
- Make sure it’s hot
Heat the oiled muffin tray for 15 minutes in a preheated oven – you need it HOT!
- Keep it shut
Don’t open the door until the cooking time is complete or your gluten-free Yorkshire puddings will flop
- Make them ahead
Make them ahead and freeze for up to 3 months, when cooking from frozen place on a baking tray and cook for 8-10 minutes on 220°C/430°F.
- Got leftovers?
You can either freeze them or make gluten-free toad in the hole.
Please note that nutrient values are estimates only. Variations can occur due to product availability and manner of food preparation. Nutrition may vary based on methods of origin, preparation, freshness of ingredients, and other factors.
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