Gluten Free Yorkshire Puddings
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!
Servings: 18 small puddings
Calories: 66kcal
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
See the recipe post for more detailed guidance and instructions.
Tips & Tricks
- 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!
Nutrition
Calories: 66kcal | Carbohydrates: 6g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Cholesterol: 38mg | Sodium: 18mg | Potassium: 31mg | Fiber: 1g | Sugar: 1g | Vitamin A: 71IU | Calcium: 23mg | Iron: 0.4mg
