Fluffy and crispy Gluten-Free Yorkshire Puddings are a quintessentially British side dish typically served with roast beef or any other roast dinner. Super light, crunchy and puffy, these Yorkshire puddings are perfect for your Sunday roast, Thanksgiving dinner, or Christmas lunch. All you need is a handful of ingredients, a very hot oven, and 25 minutes!
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These delicious Gluten-free Yorkshire Puddings are extremely easy to make and taste delicious. They always come out perfectly as long as you follow a few simple tips. You can make them ahead and reheat them for a few minutes in the oven before serving them.
What is Yorkshire Pudding?
Yorkshire Puddings are a traditional British side dish made with eggs, plain flour (gluten-free flour+corn flour for Gluten Free Yorkshire Puddings), milk, and beef drippings. They are typically served with roast beef as well as other roast dishes such as Slow Cooked Lamb Shoulder, Roast Chicken, Oven Roasted Turkey with Gravy, Air Fryer Sausage, and Slow Roasted Turkey Leg.
Yorkshire Puddings originated in the North of England, and the first recipe dates back to 1737 named "Dripping Pudding". They are very similar to popovers, which are American light pastry rolls made from basically the same recipe.
Why This Recipe Works?
- These Gluten Free Yorkshire Puddings are ready in 25 minutes, and they are totally gluten-free.
- They are light, crispy, and extremely delicious, the perfect side dish for your Sunday roast or Christmas lunch!
- You can make these Yorkshire Puddings ahead, and freeze them for up to three months. No need to defrost them, simply put them in a hot oven straight from the freezer.
- All you need is five simple ingredients and a tray with 4 large holes that is specifically designed for making Yorkshire Puddings. Alternatively, you can use a muffin tray with 6 or 12 holes.
Ingredients and Substitutes
- Eggs - Use free-range medium-sized eggs (typically between 53-63g in their shells) at room temperature.
- Gluten-free flour - I use a combination of plain gluten-free flour and cornflour for the best results. Do not use self-raising gluten-free flour as you might end up with flat and dense pastries!
- Milk - I suggest using semi-skimmed or full-fat milk for this recipe.
- Fat - Yorkshire puddings are traditionally made with beef drippings. However, you can use any oil with a high smoking point such as duck fat (perfect for making Roast Potatoes), vegetable oil, or avocado oil. I don't recommend using olive oil for this gluten-free Yorkshire Pudding recipe.
How To Make Gluten-Free Yorkshire Puddings?
Making Gluten-free Yorkshire Puddings is extremely easy with a few simple steps and tips to follow:
Preheat the oven to 220° C (430° F).
In a mixing bowl or jug, whisk together eggs, salt, gluten-free flour, and cornflour until smooth and there are no lumps.
Add the milk and whisk together until no lumps remain. Your batter should be thin with no lump at all. Use a stick blender if there are some lumps you can't get rid of.
Place the batter in the fridge for 15 minutes, while the oil and pudding tin is heating.
When the tin is heated, remove it carefully from the oven and put 1 tablespoon of fat in each hole, and pop it in the hot oven until the fat is piping hot.
Remove the Yorkshire pudding pan from the oven, and quickly fill each hole of the muffin tin with batter about ¾ of the way full then quickly return it to the oven.
Bake the Yorkshire puddings for 8 minutes, reduce the heat down to 180° -360° F and bake them for another 7 to 8 minutes, until they are puffed, golden brown, and crispy. Do not open the oven door at this stage!
Serve them immediately while they are hot and crispy with your favorite roasts.
Scroll down to the recipe card for the full, printable recipe!
Top Tips From The Chef
- Weigh your ingredients correctly using an electronic scale.
- Avoid using self-raising flour or baking powder in the batter. You would end up with flat and dense pastries!
- Make sure the pudding batter is lamp free. Use a stick blender if necessary in order to achieve a smooth batter.
- Let the batter rest for half an hour in the fridge before cooking your Yorkshire Puddings.
- Make sure the oven, Yorkshire Pudding tin, and oil are VERY hot before pouring your batter into the tin.
- Keep the oven door shut to retain the heat whilst you're filling the Yorkshire pudding holes. Then get the tray back into the hot oven as soon as possible.
- Fill the muffin tins about ⅔ of the way full.
- Do not open the oven door while cooking the Yorkshire puddings as they will deflate if not cooked entirely.
Serving Suggestions
Although Yorkshire Puddings are traditionally served with roast beef, you can enjoy them with any other roast dinner, casseroles, or stews.
Some of our favorite dishes to serve with these delicious Gluten-free Yorkshire Puddings are; Slow Cooked Lamb Shoulder, Slow Roasted Turkey Leg, Dutch Oven Whole Roast Chicken, and Air Fryer Sausage.
Recipe FAQs
You can store your leftover Yorkshire Puddings refrigerated for up to 3 days in an airtight container or wrapped in a cling film. If you want to keep them longer, you can freeze them for up to 3 months. You can reheat them from frozen in a preheated oven for 7-8 minutes, or until they are heated thoroughly.
Yes, you can prepare the batter up to 3 days in advance and bake it when you need your Yorkshire Puddings.
Make sure your oven is preheated to 220°C fan / 240°C / 475 F / gas mark 9 for at least 10 minutes before you cook your Yorkshire puddings.
Related Recipes
For more delicious Roast dinner side dish recipes why not try:
Did you make this recipe? Please let me know how it turned out! Leave a comment below and tag @cookingorgeous on Instagram and hashtag it #cookingorgeous.
I hope you enjoy the process of making these delicious Gluten-Free Yorkshire Puddings as much as you enjoy eating them! 🙂
Bon appétit! / Afiyet olsun!
Gluten-Free Yorkshire Puddings
Equipment
- 1 whisk
Ingredients
- 2 medium eggs (room temperature)
- 50 g gluten-free plain flour (all-purpose flour)
- 50 g cornflour
- 150 ml semi-skimmed or full-fat milk
- ¼ teaspoon salt
- 4 tablespoon beef dripping or oil
Instructions
- Preheat the oven to 220° C (430° F).
- In a mixing bowl or jug, whisk together eggs, gluten-free flour, and cornflour until smooth and there are no lumps.
- Add the milk along with the salt and whisk together until no lumps remain. Your batter should be thin with no lump at all. Use a stick blender if there are some lumps you can't get rid of.
- Place the batter in the fridge for 15 minutes, until the oil is piping hot.
- When the tin is heated, remove it carefully from the oven and put 1 tablespoon of fat in each hole, and pop it in the hot oven until the fat is piping hot.
- Remove the Yorkshire pudding pan from the oven, and quickly fill each hole of the muffin tin with batter about ¾ of the way full then quickly return to the oven.
- Bake the Yorkshire puddings for 8 minutes, reduce the heat down to 180° - 360° F and bake them for another 7 to 8 minutes, until they are puffed, golden brown, and crispy. Do not open the oven door at this stage!
Notes
- Weigh your ingredients correctly using an electronic scale.
- Avoid using self-raising flour or baking powder in the batter. You would end up with flat Yorkshire puddings!
- Make sure the pudding batter is lamp free. Use a stick blender if necessary in order to achieve a smooth batter.
- Let the batter rest for half an hour in the fridge before cooking your Yorkshire Puddings.
- Make sure the oven, Yorkshire Pudding tin, and oil are VERY hot before pouring your batter into the tin.
- Keep the oven door shut to retain the heat whilst you're filling the Yorkshire pudding holes. Then get the tray back into the hot oven as soon as possible.
- Do not open the oven door while cooking the Yorkshire puddings as they will deflate if not cooked entirely
- You can prepare the batter up to 3 days in advance and bake it when you need your Yorkshire Puddings.
Nutrition
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Dennis
So easy and delicious. Really light, crisp and tasty puddings. Thank you!