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    Cooking Gorgeous » All Recipes » British Food

    Gluten-Free Yorkshire Puddings

    Published: Nov 15, 2022 by Ayla Clulee · This post may contain affiliate links.

    Jump to Recipe

    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!

    4 large gluten free Yorkshire pudding
    Jump to:
    • What is Yorkshire Pudding?
    • Why This Recipe Works?
    • Ingredients and Substitutes
    • How To Make Gluten-Free Yorkshire Puddings?
    • Top Tips From The Chef
    • Serving Suggestions
    • Recipe FAQs
    • Related Recipes
    • Gluten-Free Yorkshire Puddings

    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

    Labelled picture of ingredients for gluten free Yorkshire pudding
    • 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.

    eggs and flour are whisked in a glass bowl

    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.

    milk is added to eggs and flour mixture to form the bater for gluten-free Yorkshire puddings

    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.

    fat is divided into 4 holes of the Yorkshire pudding pan

    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.

    the batter is poured into hot oil filled holes

    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!

    Gluten-free Yorkshire pudding freshly out of the oven

    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

    How to store the leftovers?

    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.

    Can I make them ahead?

    Yes, you can prepare the batter up to 3 days in advance and bake it when you need your Yorkshire Puddings.

    What temperature should be my oven?

    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:

    • Honey Roasted Carrots and Parsnips
    • Air Fryer Brussel Sprouts
    • Duck Fat Roasted Potatoes
    • Baked Cheesy Cauliflower

    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

    Ayla Clulee
    These perfectly crispy Gluten-Free Yorkshire Puddings are a quintessentially British side dish typically served with roast beef or other roast dinners.
    5 from 3 votes
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 15 mins
    Total Time 25 mins
    Course Side Dish
    Cuisine british, English
    Servings 4 people
    Calories 258 kcal

    Equipment

    • 1 kitchen scale
    • 1 measuring spoons
    • 1 large Yorkshire pudding tin
    • 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

    Calories: 258kcalCarbohydrates: 21gProtein: 5gFat: 17gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 10gTrans Fat: 0.1gCholesterol: 85mgSodium: 195mgPotassium: 83mgFiber: 1gSugar: 2gVitamin A: 157IUVitamin C: 0.1mgCalcium: 65mgIron: 1mg
    Tried this recipe?Mention @cookingorgeous or tag #cookingorgeous!

    This post use affiliate links. This means that if you click on them and then buy something, we get a small amount of commission to keep the site running, but it doesn’t cost you anything more.

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    Reader Interactions

    Comments

    1. Dennis

      December 08, 2022 at 5:55 am

      5 stars
      So easy and delicious. Really light, crisp and tasty puddings. Thank you!

      Reply

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    Welcome to Cooking Gorgeous, where delicious recipes and culinary inspiration await you! I'm Ayla, a passionate and professional chef based in the UK, and I'm thrilled to have you here. The kitchen is my happy place and cooking is my therapy. To me, food is more than ingredients and nutrition; it is a language of love, a way of expressing compassion.

    More about me →

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