This will be the ONLY Gluten-Free Yorkshire Puddings recipe you will ever need! Using only 4 ingredients, the result is a light and fluffy, yet golden and crunchy Yorkie to serve up alongside your roast dinner!
If you are a coeliac or following a gluten-free diet, Yorkshire puddings may be one of the things you miss the most.
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Now, I know there are a variety of store-bought Yorkshires that you can buy, but nothing beats homemade, right? I’m confident these gluten-free Yorkshire puddings will fill that void and you won't even tell they are gluten-free!
Made with only 4 simple ingredients ( excluding the oil): gluten-free flour, cornflour, egg and milk, I’ve tested this recipe multiple times with different ratios until I think I have found the sweet spot to achieve that perfect rise with a light and fluffy inside, yet golden and crispy outside.
This recipe makes around 18 small puddings, but don’t worry if you don’t need them all straight away as they freeze well, so stick half in the freezer and they will be ready for your next roast dinner or use any leftover batter mix to make a toad in the hole. Enjoy!
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🤔 What’s A Yorkshire Pudding?
A Yorkshire pudding is a classic British dish, often served as a side traditionally with roast beef, although I must admit, I love them with any roast dinner especially leg of lamb. In the US they have a similar thing called a popover.
They are made from a simple batter consisting of flour, eggs, and milk, much like pancakes, they are just cooked differently.
The puddings are typically baked in a hot oven until they puff up and become golden brown. The texture is light and airy on the inside with a crispy outside.
Us Brits love to serve them as a side dish with roast beef or other meat dishes. They are the ultimate comfort food, perfect for soaking up gravy. I’m feeling hungry just writing this!
🥘 Ingredients You Will Need
Here is a brief overview of the ingredients you will need to make these gluten-free Yorkshire puddings. This recipe is gluten-free, but to find out how to adapt it for other allergies, simply scroll down to the section below this one.
✋ Double check all packaging for allergens ✋
- Gluten-Free Plain Flour - Any gluten-free plain flour brand will work. I love to use the Doves Farm Freee plain flour.
- Cornflour - Or cornstarch as it’s known in the US. Alongside the plain flour, it gives lightness to the batter, ensuring a less dense texture as well as helping to crisp up the outside.
- Eggs - The recipe has been tested with medium-sized eggs.
- Milk - I have tested the recipe with full-fat cow’s milk, but you can also use skimmed or semi-skimmed instead.
- Oil - Use vegetable oil or any neutral-tasting oil.
See the recipe card for full information on ingredients and quantities.
🥜 How Can I Make This Recipe Allergy Friendly?
This recipe has been written to be gluten-free, but with a bit of tweaking it can be adjusted to make it suitable for other allergies too.
- ✔️ Make It Dairy-Free: Simply swap the cow’s milk for a plant-based alternative. Almond milk makes a great substitute, but if you can’t have nuts then soya milk comes a close second.
- ✔️ Make It Vegan: I've been experimenting to perfect a vegan Yorkshire pudding, but it's proving quite the challenge without eggs. Rest assured, I'm determined to crack it, ( like it?) and once I do, I'll be sure to share the recipe with you all! Keep an eye out for updates!
✏️ How To Make - Step-By-Step Instructions
⬇️ Here you will find an overview of how to make the recipe. For full information on ingredients and quantities please see the recipe card at the bottom of the page ⬇️
Step 1: Start by preheating your oven to 210°C Fan / 230˚C /450°F. While the oven heats up, prepare your muffin tin by pouring ½ teaspoon of oil into each section.
Let the tin heat up in the oven for at least 10 minutes. The oil needs to be sizzling hot when the batter is added.
Step 2: In a mixing bowl, combine the gluten-free plain flour and cornflour. Then, whisk in the eggs until the mixture is well combined.
Slowly pour in the milk, whisking continuously until you have created a smooth batter.
Step 3: Now, carefully remove the hot tin from the oven. The oil should be sizzling. If it’s not, put it back in for a few more minutes.
Quickly pour the batter into the hot wells, filling each one around ⅔ full, any more and the batter will spill over and the puddings will lose their shape.
Step 4: Place the tin back in the oven and bake for 20-25 minutes, or until the Yorkshire puddings are beautifully puffed up and golden brown.
Remember, don’t open the oven door while they're baking—it could cause them to deflate!
Step 5: Once baked, remove the Yorkshire puddings from the oven and serve them immediately while they're hot and crispy. Enjoy!
💡 Tips & Tricks
- ✔️ Use a Hot Oven: Make sure your oven is fully preheated before baking the Yorkshire puddings. A hot oven helps them rise and develop that golden, crispy outside.
- ✔️ Whisk The Batter Thoroughly: Whisk the batter until it's smooth and well combined to avoid any lumps. This helps you get an even rise and texture in the puddings.
- ✔️ Hot Oil: Make sure the oil in the muffin tin is sizzling hot before pouring in the batter. This is the main reason Yorkshire puddings don’t rise properly. Test with a little bit of batter first, if it sizzles you are ready to go.
- ✔️ Don't Overfill: Fill each section of the muffin tin no more than ⅔ full with batter. Overfilling can cause the puddings to spill over and lose their shape.
- ✔️ Pour With A Jug: When it comes to pouring the batter into the muffin tray, I prefer using a measuring jug as it makes the process a lot smoother and with a lot less mess!
- ✔️ Avoid Opening the Oven: Resist the temptation to open the oven door while the puddings are baking. This can cause them to collapse.
🥡 Storage / Reheating / Freezing
Storage
Store any leftover cooked puddings in an airtight container in the fridge for up to 2 days.
Reheating
Reheat in the oven at 180˚C / 350˚ F for 5 mins or in the air fryer at 180˚C / 350˚F for 3 mins until warmed through and crispy.
If you reheat the puddings in the microwave they will lose their crispiness.
To reheat from frozen, simply add a minute or two to the reheating time.
Freezing
Yorkshire puddings freeze really well. First, place the puddings on a baking tray and freeze for an hour until the puddings are hard, then transfer them to a freezer bag and place them back in the freezer where they can be kept for up to 3 months.
They can be reheated from frozen as above.
🍴 How To Serve
Serve alongside some roast beef, roast chicken or lamb as part of a Sunday roast dinner with some slow cooker roast potatoes, roasted swede & slow-cooked red cabbage.
💬 Recipe FAQs
Yes, you can make the batter up to 24 hours in advance. Just chill in the fridge, then remove to come back to room temperature 30 minutes before you are due to start cooking.
Although you would think it would make sense to use self-raising flour for Yorkshires, it doesn’t. Using self-raising flour can cause the puddings to rise too much, too quickly. This can result in puddings that are overly puffy and may spill over and collapse, so it’s best to stick with GF plain flour.
The two main reasons are that the oil is not hot enough or the oven has been opened whilst they are cooking. If you try to avoid both of these you should find the puddings rise beautifully.
I have used a non-stick metal 12-hole muffin tin, however, you can use a Yorkshire pudding tin or different-sized muffin tin, just be aware you may need to adjust the cooking time & amount of batter used.
⚡ More Roast Dinner Side Dishes
Cook up these other delicious sides to accompany your next roast dinner!
If you loved this recipe, please leave me a 5🌟 rating or comment below. I really do appreciate it. 😊
📖 Recipe
Gluten Free Yorkshire Puddings
Ingredients
- 100 g ( 3.5 oz ) gluten-free flour
- 40 g ( 1.4 oz ) cornflour (corn starch)
- 200 ml ( 6.7 fl oz ) milk can be substituted for a dairy-free milk
- 4 medium eggs
- 45 ml ( 1.5 fl oz ) vegetable oil
Instructions
- Preheat your oven to 210°C Fan / 230˚C /450°F.
- Pour ½ teaspoon of oil into each section of the muffin tin, then place in the oven for at least 10 minutes to heat up.
- In a mixing bowl, combine the gluten-free plain flour & cornflour, then whisk in the eggs until combined.
- Slowly pour the milk into the bowl, whisking continuously to create a smooth batter.
- Carefully remove the hot tin from the oven. The oil should be hot and sizzling.
- Quickly pour the batter into the hot wells, filling each one around ⅔ full.
- Place the tin back in the oven and bake for 20-25 minutes, or until the Yorkshire puddings are puffed up and golden brown. (Do not open the oven whilst they are cooking)
- Once baked, remove the Yorkshire puddings from the oven and serve immediately while hot and crispy.
Notes
- Whisk The Batter Thoroughly: Whisk the batter until it's smooth and well combined to avoid any lumps. This helps you get an even rise and texture in the puddings.
- Use a Hot Oven: Make sure your oven is fully preheated before baking the Yorkshire puddings. A hot oven helps them rise and develop that golden, crispy outside
- Hot Oil: Make sure the oil in the muffin tin is sizzling hot before pouring in the batter. This is the main reason Yorkshire puddings don’t rise properly. Test with a little bit of batter first, if it sizzles you are ready to go.
- Don't Overfill: Fill each section of the muffin tin no more than ⅔ full with batter. Overfilling can cause the puddings to spill over and lose their shape.
- Pour With A Jug: When it comes to pouring the batter into the muffin tray, I prefer using a measuring jug as it makes the process a lot smoother and with a lot less mess!
- Avoid Opening the Oven: Resist the temptation to open the oven door while the puddings are baking. This can cause them to collapse.
- Make It Dairy-Free: Simply swap the cow’s milk for a plant-based alternative. Almond milk makes a great substitute, but if you can’t have nuts then soya milk comes a close second.
- Make It Vegan: I've been experimenting to perfect a vegan Yorkshire pudding, but it's proving quite the challenge without eggs. Rest assured, I'm determined to crack it, and once I do, I'll be sure to share the recipe with you all! Keep an eye out for updates!
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